Kimchi Mandu (Kimchi Dumplings)
User Reviews
5
Kimchi Mandu (Kimchi Dumplings)
Description
The filling for Kimchi Mandu consists of finely chopped kimchi aged at least two weeks, minced firm tofu, parboiled and chopped mung bean sprouts, minced pork (or beef), onion, garlic chives, and seasoning including garlic, salt, sesame oil, and black pepper. The moisture from these ingredients is carefully managed to avoid tearing the delicate dumpling skins. Wrappers are moistened at the edges with water to seal each dumpling.
Cooking typically involves pan-frying the dumplings in oil until the bottoms are golden brown, then adding water to the pan and covering it to steam the mandu gently, which ensures thorough cooking of the meat and softens the wrapper while maintaining crispy edges. This method delivers a textural contrast and satisfies flavor profile of savory, mildly spicy, and fermented notes from the kimchi.
Kimchi Mandu are commonly served as a snack or appetizer, often accompanied by dipping sauces. Adjustments in filling composition, like substituting additional meat or tofu, allow for preference variations including vegetarian options. Proper draining of excess water from kimchi, tofu, and mung bean sprouts is important to maintain the dumpling integrity during assembly.
Ingredients
DUMPLING SKIN
- 25 dumpling wrapper large
- Some water in a small bowl (to help with sealing the wrapper)
DUMPLING FILLINGS
- 1 1/2 cups kimchi (about 2 weeks+ old Kimchi), finely chopped (*see note)
- 250 g tofu 8.8 ounces), minced (*see note, firm
- 200 g mung bean sprouts (7 ounces), parboiled and finely chopped (*see note)
- 130 g pork 4.6 ounces), excess water / blood removed with kitchen paper towel, minced; or minced beef
- 1/2 onion (50 g / 1.7 ounces), finely chopped
- 10 g garlic chives (0.3 ounces), finely chopped
- 1 egg
- 1 tsp salt fine sea salt
- 1 tsp sesame oil
- 1/2 tsp garlic minced
- A few prinkles black pepper ground
OTHERS
- Some neutral cooking oil I used rice bran oil, generic cooking oil
- 1/4 cup water to use in pan frying (This is one batch use, so if you’re cooking in multiple batches, you will need more water.)
Instructions
- Combine and mix the filling ingredients in a mixing bowl. (I used my hand to mix.)
- Place a dumpling wrapper on your palm and add the filling in the centre of the wrapper. Dip your finger in the water and lightly wet the edge of the dumpling wrapper. Seal the wrapper then place it on a non-stick flat surface. (I’m still a newbie when it comes to folding dumplings, so here is an awesome video instruction on “6 ways to fold a dumpling“. Don’t get intimidated by it if yours don’t look pretty at first. It takes some practice to make them pretty.)
- Repeat step 2 until you use up the remaining ingredients.
- Cook mandu per your preference.PAN FRIED MANDUIn a well heated pan, add some cooking oil. Place some mandu and cook over medium high heat until the bottom of the mandu is golden brown (2 to 3 mins). Reduce the heat to medium to medium low. Add the water (1/4 cup) and put the lid on to cook with the steam. This will ensure the meat is thoroughly cooked without burning. Your mandu should be ready to eat when most of the water disappears in the pan (in about 5 mins).STEAMED MANDUPlace some non-stick materials (e.g. cabbage leaves or baking paper) on a steamer and place the mandu in it. Make sure the mandu are not touching each other. Put the lid on. Place the steamer over rolling boiling water (in a sauce pan) and cook the mandu for 15 to 20 minutes on medium low heat.
- Serve the mandu on a plate while still hot and with Korean dumpling sauce.
Notes
- Remove excess moisture from kimchi, tofu, and mung bean sprouts to prevent dumpling skins from tearing.
- If tofu is undesired, increase the amount of pork or beef; for a vegetarian version, use more tofu in place of meat.
- Use water to moisten dumpling wrapper edges for sealing, and practice folding methods to improve appearance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 25Serving
Amount Per Serving
Calories 49 kcal
% Daily Value*
| Calories | 49kcal | 2% |
| Carbohydrates | 5g | 2% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Cholesterol | 10mg | 3% |
| Sodium | 145mg | 6% |
| Potassium | 58mg | 1% |
| Vitamin A | 25IU | 1% |
| Vitamin C | 1.5mg | 2% |
| Calcium | 10mg | 1% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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