Kimchi Dumplings

by MJ

Kimchi dumplings are one of most popular Korean dumplings. You can steam them, make dumpling soup (manduguk) or add to rice cake soup (tteokguk with dumplings), which is a popular dish for New Year.  

Kimchi adds so much flavor to the dumplings.  I love the combination of pork and kimchi but feel free to use any ground meat.  For a vegetarian / vegan option, use vegan meat alternative or add more tofu. 

I used the large size dumpling wrappers found in Asian markets but if you can’t find them, use the regular size available at most stores. Below is the picture of the wrapped dumplings with the large and regular size wrappers. To make homemade dumpling wrappers, see my previous post HERE.

 For the filling, I also added dangmyeon which are sweet potato starch noodles. If you’ve ever had Japchae, these are the noodles used for the dish. You can boil the noodles but I just soak them in hot water while I’m prepping the ingredients.

The dumplings freeze well so make a double batch and store in the freezer to have dumplings on hand to enjoy anytime! 

Place the dumplings on plate or tray ( not touching each other) and freeze for about an hour. Transfer to freezer bags and place in the freezer for up to 3 months. You don’t need to defrost them when ready to use. Steam, pan fry, air fry or add to soups and enjoy!

KImchi Dumplings

Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )



  • 16-30 dumpling wrappers ( depending on wrapper size) 
  • water to seal the wrappers


  • Optional- 2 oz dangmyeon -sweet potato starch noodles, soaked in hot water to soften 
  • 1/2 pound any ground meat (pork, beef, chicken) 
  • 4 oz medium or firm tofu, water squeezed out
  • 1 cup kimchi, liquid squeezed and chopped 
  • 1/2 onion, grated or finely chopped 
  • 1/2 inch ginger, grated or minced  
  • 3 garlic cloves, grated or minced 
  • 3 green onions  or 1 bunch garlic chives, chopped 
  • 1 Tablespoon soy sauce 
  • 1 Tablespoon sesame oil 
  • 1 teaspoon salt 
  • 1/2 teaspoon ground black pepper

Dumpling Sauce

  • 3 Tablespoons soy sauce 
  • 1 Tablespoon rice vinegar 
  • 1 teaspoon brown sugar or sugar 
  • 1 garlic clove, minced 
  • Optional spice: 1 teaspoon of gochugaru 
  • Optional: green onions or sesame seeds 


If using sweet potato starch noodles, soak in hot water for about 30 minutes to soften while you prep / chop the filling ingredients. 

In a large bowl, add the filling ingredients together. Squeeze out the water from the tofu using your hands. For the kimchi, chop and squeeze out the juice using your hands. 

Add water in a small bowl. Place the dumpling wrapper on your palm of your hand and and place 1 teaspoon to 1 Tablespoon of the filling in the center (depending on the wrapper size) 

Wet the edges of the wrapper with water and seal tightly, removing any air pockets to create a half moon shape. Wet the edge of one side of the wrapper and bring the two ends together, pressing together to create a round shape.  Repeat the process with the remaining wrappers and filling. 

Line a steamer basket with a cheesecloth or parchment paper and arrange the dumplings on top (not touching each other).   Set the steamer basket over a pot of boiling water, reduce heat to medium low, and steam for 12- 15 minutes, depending on the size of dumplings.

Serve with dipping sauce and enjoy! 

Did You Make This Recipe?
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