Kimchi Mandu Dumplings with Pork and Napa Cabbage

By AislePrompt Editorial · Published 2026-07-05 · Updated 2026-07-05

Handmade Korean dumplings filled with a savory mixture of ground pork, tangy kimchi, and crunchy Napa cabbage, perfect for steaming or pan-frying. This Korean-inspired dumpling recipe, ready in about 45 minutes, pairs ground pork, kimchi, Napa cabbage for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1/2 lb ground pork
• 1 cup, finely chopped kimchi
• 1 cup, finely shredded Napa cabbage
• 3, finely chopped green onions
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 2, minced garlic cloves
• 1 tsp, minced fresh ginger
• 1/2 tsp black pepper
• 24 pieces mandu wrappers

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, combine 1/2 lb ground pork, 1 cup finely chopped kimchi, and 1 cup finely shredded Napa cabbage. Add 3 finely chopped green onions, 2 minced garlic cloves, 1 tsp minced fresh ginger, 1 tbsp soy sauce, 1 tsp sesame oil, and 1/2 tsp black pepper. Mix thoroughly until evenly combined.
2. Step 2: Place one mandu wrapper on a clean surface. Spoon 1 tablespoon of filling mixture into the center of the wrapper. Moisten the edges with water using your fingertip and fold the wrapper in half, pressing edges firmly to seal in a pleated pattern.
3. Step 3: Repeat filling and folding with remaining wrappers and filling.
4. Step 4: To cook, steam the dumplings in a bamboo steamer over boiling water for 8-10 minutes until pork is fully cooked and wrappers are translucent. Alternatively, pan-fry dumplings in 2 tbsp vegetable oil over medium heat for 3 minutes until bottoms are golden, then add 1/4 cup water, cover, and steam for 5 minutes until cooked through.
5. Step 5: Serve hot with a dipping sauce made of 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp toasted sesame oil.