Kimchi Mandu (Kimchi Dumplings)

Name: Kimchi Mandu (Kimchi Dumplings)
Yield: 35 dumplings
Ingredients: Makes about 40 dumplings; 40 Dumpling wrappers; 2 ounces dangmyeon; 1 cup packed finely chopped kimchi; 8 ounces tofu; 10 ounces mung bean sprouts, sukju namul (숙주나물); 1/2 medium onion; 2 to 3 scallions; 8 ounces ground pork or beef (or mix); 1 tablespoon minced garlic; 1 teaspoon finely grated ginger or juiced; 1 tablespoon sesame oil; 1 tablespoon soy sauce; 1 tablespoon gochugaru (adjust to taste); salt to taste; pepper to taste; 1 tablespoon Perilla seed oil (in lieu of sesame oil); 2 to 4 tablespoons ground Perilla Seeds

User Reviews

4.9

114 reviews

Excellent

Servings
35 dumplings
Course
Main Course, Appetizer, Snacks

Kimchi Mandu (Kimchi Dumplings)

Michael Cole

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These Korean dumplings filled with a kimchi mixture are highly popular in Korea. If you like kimchi, you'll love this dumpling recipe. Kimchi adds tons of spicy and savory flavors!

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Ingredients

Servings

Makes about 40 dumplings
40 Dumpling wrappers slightly thick

Filling:

2 ounces dangmyeon sweet potato starch noodles, soaked in warm water for about 30 min.
1 cup packed finely chopped kimchi
8 ounces tofu
10 ounces mung bean sprouts, sukju namul (숙주나물)
1/2 medium onion
2 to 3 scallions
8 ounces ground pork or beef (or mix)
1 tablespoon minced garlic
1 teaspoon finely grated ginger or juiced
1 tablespoon sesame oil
1 tablespoon soy sauce
1 tablespoon gochugaru (adjust to taste)
salt to taste about 1/4 teaspoon
pepper to taste about ⅛ teaspoon

Optional ingredients

1 tablespoon Perilla seed oil (in lieu of sesame oil)
2 to 4 tablespoons ground Perilla Seeds

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Instructions

Finely chop the kimchi and squeeze out excess liquid by hand.
Blanch the bean sprouts in boiling water, drain, chop and squeeze out water.
Squeeze out water from the tofu. Using a cheesecloth will make squeezing easier. Finely chop the noodles. Finely chop the onion and squeeze out water. Finely chop the scallions.
Combine all the filling ingredients in a large bowl. Mix well by hand.
Place one heaping teaspoonful to a tablespoon of the filling on a wrapper. Wet the edges of the wrapper with water or egg wash and seal tightly (pushing the air out with your fingers) into a half-moon shape. (Stop here if you want a half-moon shape dumpling.) Then, bring the two ends together, apply water or egg wash to one end and press tightly to create a round shape. Repeat this process until all the filling/wrappers are used.
Kimchi mandu can be steamed for about 10 minutes in a steamer (12 minutes if frozen). Make sure to line the steamer with a wet cheesecloth, paper towel, or cabbage leaves to prevent mandu from sticking.
For boiling, pan-frying and deep-frying dumplings, see my other mandu recipe.

Notes

Kimchi mandu is well seasoned, but you can serve them with a dipping sauce if preferred.
dipping sauce
Tips for freezing: Freeze the dumplings on a tray with the pieces not touching for about an hour, and then store them in a freezer bag. Otherwise, the skins will get soggy from the moisture in the filling and stick together in the freezing process.