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
- 20 min
- Yield
- 100 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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
- 4 Tbsp soy sauce
- 2 Tbsp rice vinegar
- 1 Tbsp Korean chili flakes (gochugaru) (optional)
Instructions
- 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.