Kimchi Mandu Dumplings with Pork and Napa Cabbage
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 dumplings ready in about 45 minutes pairs ground pork, finely chopped kimchi, finely shredded 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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- Step 3: Repeat filling and folding with remaining wrappers and filling.
- 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.
- Step 5: Serve hot with a dipping sauce made of 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp toasted sesame oil.
Frequently asked questions
How long does Kimchi Mandu Dumplings with Pork and Napa Cabbage take to make?
Total time is about 45 minutes (30 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Kimchi Mandu Dumplings with Pork and Napa Cabbage?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground pork from drying out.
Can I substitute ingredients in Kimchi Mandu Dumplings with Pork and Napa Cabbage?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Kimchi Mandu Dumplings with Pork and Napa Cabbage for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Kimchi Mandu Dumplings with Pork and Napa Cabbage?
Korean dumplings like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
