Kimchi Mandu (Kimchi Dumplings)
These Korean dumplings filled with a kimchi mixture are highly popular in Korea. If you like kimchi, you'll love this dumpling recipe. Kimchi adds tons of spicy and savory flavors!
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 35 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- Makes about 40 dumplings
- 40 dumpling wrappers (slightly thick)
- 2 ounces dangmyeon (sweet potato starch noodles, soaked in warm water for about 30 min.)
- 1 cup packed finely chopped kimchi
- 8 ounces tofu
- 10 ounces mung bean sprouts, sukju namul (숙주나물)
- 1/2 medium onion
- 2 to 3 scallions
- 8 ounces ground pork or beef (or mix)
- 1 tablespoon minced garlic
- 1 teaspoon finely grated ginger or juiced
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon gochugaru (adjust to taste)
- salt to taste (about 1/4 teaspoon)
- pepper to taste (about ⅛ teaspoon)
- 1 tablespoon Perilla seed oil (in lieu of sesame oil)
- 2 to 4 tablespoons ground perilla seeds
Instructions
- 1
Finely chop the kimchi and squeeze out excess liquid by hand.
- 2
Blanch the bean sprouts in boiling water, drain, chop and squeeze out water.
- 3
Squeeze out water from the tofu. Using a cheesecloth will make squeezing easier. Finely chop the noodles. Finely chop the onion and squeeze out water. Finely chop the scallions.
- 4
Combine all the filling ingredients in a large bowl. Mix well by hand.
- 5
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 (pushing the air out with your fingers) into a half-moon shape. (Stop here if you want a half-moon shape dumpling.) 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.
- 6
Kimchi mandu can be steamed for about 10 minutes in a steamer (12 minutes if frozen). Make sure to line the steamer with a wet cheesecloth, paper towel, or cabbage leaves to prevent mandu from sticking.
- 7
For boiling, pan-frying and deep-frying dumplings, see my other mandu recipe.