Korean•gourmet
Mandu - Korean Dumplings
This North Korean style Kimchi Mandu, also called 이북식 만두 (Yibukshik Mandu), is what I grew up eating and making at home. Filled with Kimchi, pork, beef, tofu, and bean sprouts - it's a delicious treat for special holidays for Koreans.
- Prep time
- 2 hr
- Cook time
- 15 min
- Yield
- 18 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 oz ground beef
- 4 oz ground pork
- 1 tsp dark soy sauce ((진간장 Jinganjang))
- 1 tsp chopped garlic
- 1 tsp chopped fresh ginger
- 1/4 tsp Sea Salt (Trader Joe's)
- black pepper
- 1/2 C chopped cabbage Kimchi (add more if you love Kimchi, up to double amount)
- 4 oz bean sprouts (4 oz = roughly 1/2 package)
- 1/2 tsp sesame oil ((for seasoning bean sprouts))
- 1/8 tsp salt ((for seasoning bean sprouts))
- 8 oz extra firm tofu (8 oz = 1/2 Korean tofu pack)
- 1/2 tsp sesame oil ((for seasoning tofu))
- 1/4 tsp salt ((for seasoning tofu))
- 1 bunch Korean chives ((부추 Buchu or green onions))
- 3 C all purpose flour ((use bread flour for more chewy skin))
- 1 Tbsp vegetable oil
- ¾ C water ((plus 1 to 2 Tbsp water as needed))
- 2 tsp fine sea salt
Instructions
- 1
Make Dumpling Wrapper Dough OR use store-bought
- 2
Make Stuffing
- 3
How to make Korean dumpling wrappers
- 4
Stuff Dumpling