In Korea, savory dumplings known as mandu are everyday fare. Mandu dumplings may be filled with meat, seafood, vegetables, or kimchi. In this spicy version, extra-firm tofu soaks up the tangy chile pepper flavors of kimchi. The cuisine's focus on fresh, healthy ingredients is evident in this popular tofu-filled spin on this classic Korean dish. Though mandu can be fried or steamed and served solo, they're also simmered in a broth soup called mandu-guk. Kimchi mandu is easy to prepare and most of the ingredients should already be on-hand in your kitchen. If you're feeling adventurous, you can make your own dumpling wrappers with just a few easy ingredients and make the mandu-guk to go along with them. We've compiled everything you'll need for a solid Korean meal down below.

When shaping the mandu, it's important to moisten the edges of the wrapper with water so they stick properly. This will also help ensure the dumplings hold together while cooking.

Tips for Making Dumplings From Scratch

Dumplings aren’t hard to make, as long as you follow these few simple tips.

• Avoid overstuffing your dumplings. You don’t want to fill more than two-thirds of the wrapper. If you do, then the dumpling could end up falling apart while cooking, leaving you with a mess.
• Avoid overworking your dough. The batter shouldn’t be too smooth. If you overwork your dough, then the dumplings will be too heavy. To keep them light and fluffy, only mix long enough for everything to combine.
• Don’t worry too much about the shape. When you’re pan-frying or steaming dumplings, then you might want to use fun folding techniques to give your dumplings a pretty pattern. However, if you’re following the recipe below and are boiling your dumplings, a simple look works best because they are unlikely to retain their shape after cooking anyway. 
• Pierce the dumpling with a toothpick. If it comes out clean, then the dumpling is done. If you don’t have a toothpick handy, you could also use a fork.