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Vegetarian, East Asian

Grilled kimchi mandu with rice

Grilled kimchi mandu are Korean dumplings filled with kimchi, tofu, and glass noodles, served with rice, for 4 people in 50 minutes. The difficulty is medium, mostly because of the folding, at a cost of €2.70 per person. Success comes down to a well drained filling and a cooking method that starts in the pan before finishing with steam.

Tonight we're folding mandu, Korean dumplings with kimchi and tofu, pan seared until golden, with rice on the side.

Grilled kimchi mandu with rice
Total time
50 min
Difficulty
Medium
Cost per person
€2.70
Calories per person
470 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring
The kids
They generally like it

Kimchi brings the heat and tang, crumbled tofu adds softness, and glass noodles give the filling a texture that holds up to chewing. Once folded and pan seared, the mandu get that crisp bottom and tender top that make them so satisfying, a world away from a plain steamed dumpling. Plain rice on the side cools down the spice and rounds out the meal with no extra effort.

This is a dish for an evening when you have a bit of time ahead of you, or a Sunday when folding dumplings turns into a group activity. Kids generally like the mild version of the filling and can help with the folding even if their shapes come out a little rough. It's also a smart way to use up a jar of kimchi that's been sitting in the fridge a bit too long.

The ingredients

4 people

Pantry

  • Gyoza wrappers 30 sheets
  • Glass noodlesoften in the pantry 80 g
  • Soy sauceoften in the pantry 3 tbsp
  • Riceoften in the pantry 300 g
  • Neutral oiloften in the pantry 3 tbsp
  • Sesame oiloften in the pantry 1 tsp

Fruits and vegetables

  • Kimchi 250 g
  • Firm tofu 200 g
  • Chives 1 bunch
  • Garlic 2 cloves

Allergens Gluten, Soy

The step by step recipe

  1. Soak the glass noodles, cut them into short pieces, chop the kimchi, and crumble the tofu. 5 min

    Squeeze the kimchi well between your hands, it releases a lot of liquid.

  2. Mix everything with the garlic, chopped chives, a tablespoon of soy sauce, and the sesame oil.

    Taste the raw filling, it's what makes the dish.

  3. Spoon some filling onto each wrapper, wet the edges, and fold into a half moon, pinching to seal.

    Don't overfill, one teaspoon of filling is enough.

  4. Cook the rice and make a dipping sauce with the remaining soy sauce thinned with a little water. 12 min

    A splash of vinegar in the sauce brightens it up.

  5. Sear the mandu for 2 minutes on the flat side, add half a glass of water, cover, and let steam cook. 8 min

    Let the water evaporate completely so the bottom turns crisp again.

Our tips to get it right

  • Drain the tofu well before crumbling it, otherwise the filling turns watery and the dumplings split open while cooking.
  • Keep a damp towel over the wrappers you're not using yet, they dry out fast and become brittle.
  • Plan on about 7 to 8 mandu per person as a main course, a bit fewer if you're serving them as a starter before another dish.

The variations

  • Swap the tofu for ground pork for a more traditional, richer tasting version.
  • For a quick version, use store bought folded dumplings and skip straight to the pan sear and steam step.
  • For kids who don't like spice, use mild kimchi or cut the amount in the filling by half.

What to serve it with

  • A bowl of steamed rice
  • A vinegared cucumber salad
  • Hot green tea

Storage

Raw mandu freeze very well laid flat on a tray before being transferred to a bag, you can then cook them straight from frozen with a slightly longer steaming time. Once cooked, they keep for 2 days in the fridge in a sealed container, and reheat nicely in a pan to bring back the crispness.

Questions about this dish

Can I use wonton wrappers instead of gyoza wrappers?

Yes, the two are quite similar and fold the same way. Just make sure they aren't too thin, or they'll tear easily during cooking.

How do I keep the mandu from sticking together before cooking?

Set them on a floured surface or on parchment paper without letting them touch. If you stack them, separate each layer with plastic wrap or paper.

Can I make the filling ahead of time?

Yes, you can prepare it the day before and keep it in the fridge in a sealed container. It actually tastes better that way, since the kimchi has time to flavor the tofu and noodles.

What if I don't have glass noodles?

You can swap in rice vermicelli soaked the same way, or skip them and add a bit more crumbled tofu instead. The result will be slightly less tender but still works well.

How long does it take to make grilled kimchi mandu with rice?

Count 50 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in grilled kimchi mandu with rice?

About 470 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does grilled kimchi mandu with rice cost?

About €2.70 per serving, or €10.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, soy. Always check the labels of the products you buy.

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