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Kimchi Tofu Dumplings (Mandu)

Korean dumplings(Mandu) are filled with kimchi tofu, and pork. This one is one of the most popular Korean dumplings

Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 20 mins
Servings: 100 dumplings
Course: Appetizer , Snacks
Cuisine: Korean

Ingredients

  • 100 pieces round dumpling wrappers about 3" in diameter
  • 3 1/2 oz 100g Korean sweet potato noodles (aka dangmyeon)
  • 1 lb fermented kimchi finely chopped
  • 12 oz firm tofu
  • 1 small bunch about 3 oz Asian chives or 1 bunch green onion, finely chopped
  • 2/3 lb ground pork
  • 2 cloves garlic finely chopped
  • 1 Tbsp sweet rice wine (mirim)
  • 1 egg slightly beaten
  • salt and pepper to taste
For the Dipping Sauce:
  • 4 Tbsp soy sauce
  • 2 Tbsp rice vinegar
  • 1 Tbsp Korean chili flakes (gochugaru) optional

Instructions

    Cup of Yum
  1. Cook the sweet potato noodles according to the package direction. Rinse the noodles, drain well and chop them into small pieces. Set aside
  2. In a large mixing bowl combine the pork, garlic, rice wine, season with salt and pepper, and mix well. Set aside.
  3. Place tofu on a fine cotton cloth and squeeze it to remove water from the tofu. Mash the tofu if needed.
  4. Add the noodle, kimchi, tofu, chives, and egg to the bowl with pork mixture and mix well. Season the filling with salt and pepper.
  5. To make half moon shape; Place about 1 1/2 teaspoonful of filling on the wrapper. Dab some water on the edge of wrapper using your finger and fold in half. Pinch the edge to seal tightly.
  6. To make full moon shape; from the half moon, bring the bother ends to the center and over wrap the ends a little, dab the ends with water and seal tightly.
  7. Half moon shape is good for pan-frying and full moon shape is good for boiling or steaming.
  8. Note: Make sure you keep the wrappers covered with damp cloth to prevent them from drying out.