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Kimchi Mandu (Kimchi Dumplings)

Delicious dumplings made with ground pork or beef, kimchi, noodles, tofu and onions.
Prep Time1 hour
Cook Time15 minutes
Course: Appetizer, One dish meals, Soup
Cuisine: Asian
Keyword: dumplings, mandu

Ingredients

Filling

  • 2 ounces dangmyeon sweet potato starch noodles soaked in warm water for about 30 min or until soft
  • 1 cup packed finely chopped kimchi
  • 8 ounces tofu firm
  • 10 ounces mung bean sprouts sukju namul (숙주나물)
  • 1/2 medium yellow onion minced
  • 2 to 3 scallions diced, or use garlic chives
  • 10 ounces ground pork or beef or blend of both meats
  • 1 tablespoon minced garlic
  • 1 teaspoon finely grated ginger or juiced
  • 1 tablespoon sesame oil
  • 2 tablespoon soy sauce
  • 1 tablespoon gochugaru adjust to taste
  • salt to taste about 1/4 teaspoon
  • pepper to taste about 1/8 teaspoon
  • 40 dumpling wrappers slightly thick

Instructions

  • Drain and squeeze water out of tofu. Using a cheesecloth or kitchen towel to squeeze water out.
  • Finely chop the kimchi and squeeze out excess liquid by hand. Use an older kimchi which has more flavor.
  • Blanch the bean sprouts in boiling salted water (2-3 min) should still be crisp, drain, chop and squeeze out water.
  • Finely chop the noodles. Finely chop the onions and drain off excess water. Finely chop the scallions or garlic chives.
  • Combine all the filling ingredients in a large bowl. Mix well by hand. Stir in one direction to filling feels a littlle sticky.
  • 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, push the air out with your fingers. shape into a half-moon shape. 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 parchment paper or cabbage leaves to prevent mandu from sticking. You can also boil the mandu. Place dumplings in boiling water, bring it back to boil, adjust heat so it keeps a nice boil. When the dumplings float to the surface they are almost ready, boil another 30 seconds and remove from pot.
  • Note, you can cook a tablespoon of filling by boiling or frying to taste for seasonings.

Notes

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.