Steamed Pork Belly & Kimchi Korean Dumplings (Mandu)

Make delicious steamed Korean dumplings (mandu) with our unique recipe using pork belly and kimchi. A delicious appetizer for the whole family, or just eat a bunch of these as part of your meal. This recipe uses a mixture of pork belly, kimchi, scallions, napa cabbage, and seasonings. 

“Mandu” or “mandoo” means dumpling in Korean. These dumplings are stuffed with a mixture of meat and/or vegetables and can be deep-fried, boiled, pan-fried, or baked in the oven. There are so many different variations of mandu in Korea. The possibilities of the stuffing are truly endless.

This recipe is not like some of the more traditional Korean dumpling recipes. For this recipe, we are using pork belly as the meat and we also add in minced kimchi to the mixture. These two ingredients make yummy dumplings that are bursting with flavor. We are also steaming these dumplings today, and not frying them. If you want a more traditional mandu recipe, make sure to check out our other recipe – Fried Korean Dumplings (Yaki Mandu).

Easy dumpling wrappers (store-bought)

We like to use store-bought wonton wrappers for this recipe. Plus, store-bought wonton wrappers already have that perfect thickness for these Korean dumplings. We prefer to use wonton wrappers that are at Asian markets if you have access to an Asian market. They are typically a bit thicker, which is nice to use for steamed style dumplings. You can also buy the wonton wrappers at your local grocery store if an Asian market is not accessible. It will still taste great!

Ingredients needed to make these steamed dumplings

• Pork belly (skin removed)
• Aged napa cabbage kimchi
• Scallions
• Garlic clove
• White cooking wine
• Ground white pepper
• Napa cabbage
• Salt
• Dasida beef soup stock powder
• Soy sauce
• Ginger root
• Package (12oz) wonton wraps 
• Dipping sauce, optional (see our recipe here)

How to make this delicious Korean dumpling (mandu) appetizer

Step 1: Prepare the pork belly

First, let’s prepare the pork belly. Mince the pork belly either by hand or use a meat grinder. You want it as close to ground pork consistency as possible.

Step 2: Prepare the vegetables

Next, prepare the rest of the ingredients. Squeeze as much of the extra liquid out as possible from the aged kimchi. Then mince the kimchi. Mince the rest of the vegetables.

Step 3: Mix the ingredients to make the dumpling stuffing

In a large mixing bowl, mix all of the ingredients together really well. (Note: We usually like to put on food gloves and mix it with our hands to ensure everything is mixed together well.)

Step 4: Wrap the dumplings

Now, it’s time to wrap these dumplings. Put about a teaspoon of the meat filling into a wonton wrapper. Close each wrapper with a bit of water on the edges to help seal it. 

Step 5: Steam the dumplings

Prepare a steamer to place the dumplings in. Spray a little bit of oil on the bottom of your steamer pan so they don’t stick to the bottom of the steamer pan. Or you could also line the steamer pan with cheesecloth or a paper towel to prevent the mandu from sticking. Steam these dumplings for about 20 minutes.

Repeat until all dumplings are steamed and cooked thoroughly. 

Step 6: Serve and enjoy!

Serve with our mandu dipping sauce! Enjoy!

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Steamed Pork Belly & Kimchi Korean Dumplings (Mandu)

Yield: 4 servings

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Make delicious steamed Korean dumplings (mandu) with our unique recipe using pork belly and kimchi. This recipe uses a mixture of pork belly, kimchi, scallions, napa cabbage and seasonings.

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Ingredients

• ½ lb pork belly (skin removed)
• ½ cup aged napa cabbage kimchi
• 5 scallions, minced (about 1 cup)
• 1 garlic clove, minced
• 1 tsp white cooking wine
• ½ tsp ground white pepper
• 1 cup napa cabbage, minced
• 1 tsp salt
• 1 tsp Dasida beef soup stock powder
• 1 Tbsp soy sauce
• ¼ tsp ginger root, minced
• 1 package (12oz) wonton wraps
• Dipping sauce, optional (see our recipe here)

Instructions

1. First, let’s prepare the pork belly. Mince the pork belly either by hand or use a meat grinder. You want it as close to ground pork consistency as possible.
2. Next, prepare the rest of the ingredients. Squeeze as much of the extra liquid out as possible from the aged kimchi. Then mince the kimchi. Mince the rest of the vegetables.
   In a large mixing bowl, mix all of the ingredients together really well. (Note: We usually like to put on food gloves and mix it with our hands to ensure everything is mixed together well.)
3. Now, it’s time to wrap these dumplings. Put about a teaspoon of the meat filling into a wonton wrapper. Close each wrapper with a bit of water on the edges to help seal it.
4. Prepare a steamer to place the dumplings in. Spray a little bit of oil on the bottom of your steamer pan so they don’t stick to the bottom of the steamer pan. Or you could also line the steamer pan with cheesecloth or a paper towel to prevent the mandu from sticking. Steam these dumplings for about 20 minutes.
5. Repeat until all dumplings are steamed and cooked thoroughly.
6. Serve with our mandu dipping sauce.
7. Enjoy!

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