Kimchi Mandu (Kimchi Dumplings)
User Reviews
4.9
-
Servings
35 dumplings
-
Course
Main Course, Appetizer, Snacks
Kimchi Mandu (Kimchi Dumplings)
Description
The filling includes rehydrated sweet potato starch noodles finely chopped, loosely packed kimchi with excess liquid squeezed out, blanched and chopped mung bean sprouts, drained tofu, onion, scallions, ground pork or beef, garlic, ginger, sesame oil, soy sauce, gochugaru, salt, and black pepper. These ingredients blend to produce a moist yet structured mixture with characteristic kimchi tang and spice.
Dumpling wrappers are filled with approximately one tablespoon of the mixture, edges moistened, and sealed into a half-moon shape, then pinched ends are joined to create a round dumpling form. These pleated dumplings preserve the filling's moisture during steaming.
Steaming takes about 10 minutes for fresh dumplings or 12 minutes when frozen, with a cheesecloth or paper towel lining to prevent sticking and maintain moisture. Kimchi mandu can be served plain or accompanied by a dipping sauce, complementing the fermented and spicy notes of the filling.
Freezing tips include freezing dumplings individually on a tray before transferring to bags to avoid sticking and sogginess from filling moisture.
Ingredients
- Makes about 40 dumplings
- 40 dumpling wrapper slightly thick
Filling:
- 2 ounces dangmyeon sweet potato starch noodles, soaked in warm water for about 30 min.
- 1 cup kimchi packed, finely chopped
- 8 ounces tofu
- 10 ounces mung bean sprouts aka sukju namul (숙주나물
- 1/2 onion medium
- 2 to 3 scallions
- 8 ounces ground pork or beef, or mix
- 1 tablespoon garlic minced
- 1 teaspoon fresh ginger finely grated or juiced
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon gochugaru adjust to taste
- salt about 1/4 teaspoon, to taste
- black pepper about ⅛ teaspoon, to taste
Optional ingredients
- 1 tablespoon perilla seed oil used instead of sesame oil
- 2 to 4 tablespoons perilla seeds ground
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
- To prevent soggy wrappers, squeeze excess liquid from kimchi, tofu, onion, and bean sprouts before mixing the filling.
- Freeze assembled dumplings on a tray individually before storing in freezer bags to keep them separate and maintain wrapper texture.
- Steam fresh dumplings for about 10 minutes or frozen ones for 12 minutes, lining the steamer with a damp cloth or paper towel to prevent sticking.
- Kimchi mandu can be served with or without a dipping sauce according to preference.
User Reviews
Overall Rating
4.9
You'll Also Love
