Crispy Kimchi and Mozzarella Mandu Step-by-step instructions

Before you start

Before beginning, ensure your workspace is clean and organized. You will need a mixing bowl, a sharp knife for dicing the pork belly, and a cutting board. Have your ingredients measured and ready to go.

If you are using a large batch of kimchi, drain it well in a colander before squeezing out the liquid. Keep a small bowl of water nearby to assist with sealing the dumpling wrappers, as a tight seal is crucial to prevent the cheese from leaking out during the high-heat searing phase.

Instructions

Filling and Assembly

1. 1Prepare the Kimchi Filling
   Squeeze the aged fermented napa kimchi thoroughly to remove excess moisture. In a mixing bowl, combine the squeezed kimchi, diced pork belly, mozzarella cheese, and sesame oil. Mix until the ingredients are evenly distributed.
   Look for The mixture should be well combined with the kimchi and pork evenly coated in oil.
   Tip Removing excess liquid from the kimchi prevents the wrappers from becoming soggy while cooking.
2. 2Seal the Dumplings
   Place a generous spoonful of the kimchi and pork filling onto the center of each large dumpling wrapper. Fold the wrapper over to create a half-moon shape and press the edges firmly to seal the dumpling, ensuring no filling leaks out during the cooking process.
   Look for The dumplings should be tightly sealed with no air pockets inside.
   Tip Use a little water on your fingertips to help seal the edges if necessary.

The filling should be well-combined, with the kimchi, pork, and cheese uniformly distributed. The wrappers must be sealed tightly into a half-moon shape, with no visible gaps along the edges. Check that the pork pieces are small enough to ensure even cooking within the short searing time.

Searing the Mandu

3. 3Pan-Sear the Mandu
   Heat the perilla oil in a non-stick skillet over medium-high heat. Add the dumplings to the hot skillet, ensuring they do not touch. Pan-sear for 5 minutes, turning once, until both flat sides form a golden, crackling amber crust and the pork belly reaches an internal temperature of 145°F (63°C), then remove them from the heat and allow the meat to rest for at least 3 minutes.
   Look for The crust should be deep golden brown and crispy to the touch.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Maintain a consistent heat to ensure the pork cooks through without burning the wrapper.

The dumplings should be sizzling in the perilla oil, developing a beautiful golden-brown crust. Watch for the amber color to form on both sides. The scent of toasted perilla and sizzling pork should be aromatic. Check that the heat is consistent and the dumplings are not burning.

Final Presentation

4. 4Serve the Mandu
   Transfer the dumplings onto a serving platter after resting. Serve immediately while hot with a side of soy-vinegar scallion sauce for dipping. Enjoy the contrast of the crispy exterior and the melted cheese interior.
   Look for The cheese should be melted and stretchy when the dumpling is pulled apart.
   Tip Serve these while the cheese is still warm and molten for the best texture.

The final mandu should be golden, crispy, and piping hot after their three-minute rest. The cheese should be perfectly melted and ready to pull. Ensure the dumplings have rested for a moment to allow the juices to redistribute slightly before serving. The sauce should be prepared and ready for dipping.

Common mistakes

A common mistake is failing to remove enough moisture from the kimchi, which inevitably results in a soggy dumpling that falls apart in the pan.

Another frequent error is overcrowding the skillet, which lowers the cooking temperature and prevents the wrappers from developing that essential, satisfying crunch.

Finally, ensure the dumplings are sealed firmly; if they are not, the mozzarella will melt out into the pan, creating a mess and leaving the filling dry and lacking that desired gooey quality.

How to tell it’s done

The dumplings are finished when the exterior is a deep, crackling amber-brown on both sides. The pork belly inside must reach an internal temperature of 145°F (63°C), followed by a mandatory 3-minute rest, which ensures it is safely cooked through.

You can verify this by checking that the cheese is fully melted and stretches when pulled. The overall texture should be firm and crispy, not soft or doughy, indicating that the wrapper has been properly seared to perfection.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest