Kimchi Napjak Mandu (Flat Dumplings)

Updated: Jan. 28, 2025

Recipe Overview

  • Total Time: 2 hours

  • Prep Time: 15 minutes

  • Cook Time: 1¾ hours

  • Servings: 50–60 dumplings (adjust based on serving preferences)

Ingredients

Filling Ingredients

  • ¼ cup soy sauce

  • 2 tablespoons rice vinegar

  • 2 teaspoons sugar

  • 3 ounces dangmyeon (Korean sweet potato glass noodles; see Ingredient Notes)

  • 1 packed cup (10 ounces) drained, very ripe kimchi, finely chopped

  • 4 large scallions, finely chopped (plus extra for garnish)

  • 4 teaspoons coarse gochugaru (see Ingredient Notes), plus extra for garnish

  • 4 teaspoons soy sauce or fish sauce

  • 2 teaspoons toasted sesame oil

  • ¼ teaspoon sugar

  • Salt (to taste)

Dumpling Components

  • 50–60 store-bought or homemade 3-inch square wonton wrappers

  • 2–3 tablespoons olive or neutral oil (e.g., canola, vegetable) for frying

  • Flaky sea salt (for serving)

Dipping Sauce (Optional)

  • 2 tablespoons soy sauce

  • 2 tablespoons rice vinegar

  • 1 teaspoon sugar

  • 2 tablespoons water

Ingredient Notes

  • Dangmyeon: Sweet potato glass noodles, made from sweet potato starch. Available in Korean grocery stores, online, or labeled as "glass noodles" or "Korean vermicelli." Dried noodles are stiff until cooked; boiling softens them into bouncy, chewy, translucent strands.

  • Gochugaru: Coarse Korean red-pepper powder (not fine red pepper flakes). It imparts a deep, sweet heat and vibrant crimson color. Found in Korean/Asian supermarkets or online.

Preparation Steps

Step 1: Prepare the Dipping Sauce (if using)

In a small bowl, whisk together 2 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 teaspoon sugar, and 2 tablespoons water. Set aside.

Step 2: Cook and Prepare the Filling

  1. Bring a large pot of water to a boil. Cook dangmyeon according to package directions (typically 8 minutes).

  2. Drain noodles in a colander, rinse briefly under cold water to stop cooking, then chop finely. Transfer to a medium bowl.

  3. Add kimchi, scallions, gochugaru, soy sauce, sesame oil, sugar, and salt to the bowl. Stir to combine. Taste and adjust salt if needed.

Step 3: Assemble the Dumplings

  1. Place a dumpling wrapper flat on a clean work surface.

  2. Using a mini cookie scoop or spoon, portion ~2 teaspoons of filling into the center of the wrapper.

  3. Moisten the edges of the wrapper with water (to ensure a tight seal).

  4. Fold the wrapper diagonally into a triangle, pressing the edges firmly to seal (use your fingertips to crimp if needed).

  5. Transfer finished dumplings to a parchment-lined baking sheet, spacing them to prevent sticking.

Step 4: Freeze (Optional)

If not cooking immediately, freeze the assembled dumplings:

  • Place the sheet pan in the freezer for 1–2 hours until solid.

  • Transfer frozen dumplings to a resealable bag and store for up to 2 months.

Step 5: Boil the Dumplings

  1. Bring the pot of water (from Step 2) to a boil again.

  2. Add dumplings in batches (avoid overcrowding). Boil until wrappers turn from matte to shiny (and may float), ~2 minutes.

  3. Use a slotted spoon to transfer dumplings to a plate or paper towel to drain.

Step 6: Fry the Dumplings

  1. Heat a large nonstick skillet over medium heat. Add 2–3 tablespoons oil to coat the bottom.

  2. Fry dumplings in batches (3–4 at a time), flipping once halfway through, until crispy and golden-brown on both sides (~3–5 minutes per batch).

  3. Transfer fried dumplings to a paper towel-lined plate to drain excess oil.

Step 7: Serve

Arrange dumplings on a platter, sprinkle with extra chopped scallions, a pinch of gochugaru, and flaky sea salt. Serve with the dipping sauce for dipping.

Reader Feedback

As someone from Daegu, I love this recipe! Traditional napjak mandu are minimalistic (mostly dangmyeon and chives), but this version adds rich kimchi flavor. I’ll make half-moon shapes to honor hometown traditions. — [Anonymous]

I’m GF and vegan; I appreciate recipes that don’t restrict me. This can be adapted with vegan kimchi and gluten-free soy sauce. It’s great to see vegetarian-friendly options highlighted. — [@Arvind]

I substituted Japanese harusame (glass noodles) for dangmyeon and found the boiling-frying method tricky. Next time, I’ll steam-fry: sauté dumplings, add ¼ cup water, cover, and cook 2–3 minutes for softer wrappers. — [@GFVegan]

Enjoy this crispy, kimchi-packed twist on a classic Korean dumpling!