Kimchi Mandu

Ingredients for Kimchi Mandu / Kimchi Dumplings (for 25 pieces)

Dumpling skin

• 25 dumpling wrappers (large)
• Some water in a small bowl (to help with sealing the wrapper)

Dumpling fillings

• 1 and 1/2 cups kimchi (about 2 weeks+ old Kimchi), finely chopped (*see note)
• 250g / 8.8 ounces tofu (firm), minced (*see note)
• 200g / 7 ounces mung bean sprouts, parboiled and finely chopped (*see note)
• 130g /4.6 ounces minced pork (or beef), excess water / blood removed with kitchen paper towel
• 1/2 onion (50g / 1.7 ounces), finely chopped
• 10g / 0.3 ounces garlic chives, finely chopped
• 1 egg
• 1 tsp fine sea salt
• 1 tsp sesame oil
• 1/2 tsp minced garlic
• A few sprinkles of ground black peppers

Others

• Some cooking oil (I used rice bran 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.)

*1 Tbsp = 15 ml, 1 Cup = 250 ml

How to Make Kimchi Mandu / Kimchi Dumplings

1. Combine and mix the filling ingredients in a mixing bowl. (I used my hand to mix.)

2. 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. 🙂 )

3. Repeat step 2 until you use up the remaining ingredients.

4. Cook mandu per your preference.

Pan fried mandu

In 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 mandu

Place 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

5. Serve the mandu on a plate while still hot and with Korean dumpling sauce.