Description
Delicious Kimchi Mandu are traditional Korean dumplings filled with a savory mixture of kimchi, dangmyeon noodles, ground pork, tofu, and aromatic vegetables. These homemade mandu can be steamed or boiled to tender perfection, offering a flavorful and satisfying appetizer or meal that’s easy to prepare and bursting with authentic Korean flavors.
Ingredients
Scale
Filling Ingredients
- 2 ounces dangmyeon (Sweet potato starch noodles)
- 1 cup kimchi, chopped
- â…“ cup bean sprouts, blanched and chopped
- 8 oz firm tofu, drained and crumbled
- ½ medium yellow onion, diced
- 1 cup Korean garlic chives, chopped
- ½ lb ground pork
- 1 tablespoon garlic, chopped
- 2 teaspoons ginger
- 2 teaspoons sesame oil
- 1 tablespoon soy sauce
- ½ teaspoon sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
Other
- 1 pack round mandu dumpling wrappers
Instructions
- Cook Dangmyeon Noodles: Bring a pot of water to a boil and cook the dangmyeon noodles according to the package instructions. Drain them, rinse with cold water, then finely chop for the filling.
- Prepare Kimchi: Finely chop the kimchi and squeeze out any excess liquid to keep the filling from becoming soggy.
- Blanch Bean Sprouts: Boil water and blanch the bean sprouts for 1 minute until they brighten. Drain, cool in cold water, chop into 1/4-inch pieces, and squeeze out remaining liquid.
- Drain and Crumble Tofu: Use cheesecloth to drain the firm tofu thoroughly, then crumble it into small pieces.
- Mix Filling: In a large mixing bowl, combine the chopped noodles, kimchi, bean sprouts, crumbled tofu, diced onion, chopped garlic chives, ground pork, garlic, ginger, sesame oil, soy sauce, sugar, salt, and black pepper. Mix well until fully combined.
- Adjust Seasoning: Microwave a small portion of the filling to taste and adjust the seasoning if needed.
- Fill Dumpling Wrappers: Place a mandu wrapper in your hand, add 1-2 tablespoons of filling to the center, wet the outer edge with water, and seal tightly.
- Shape Dumplings: Pinch the edges firmly to create a half-moon shape and place the mandu on a parchment-lined baking sheet.
- Steam Dumplings: Prepare a steamer by boiling water and lining the basket with parchment paper. Steam the dumplings for about 15 minutes until they become translucent and tender.
- Alternative Boiling Method: Bring a pot of water to a rolling boil. Add dumplings in batches, boiling until they float plus an extra 1-2 minutes, approximately 6 minutes total. Remove with a slotted spoon and serve.
Notes
- Be sure to squeeze out as much liquid as possible from kimchi, bean sprouts, and tofu to prevent soggy filling.
- You can freeze uncooked mandu in a single layer on parchment paper before transferring to a freezer bag for future use.
- Serve mandu with soy sauce or a dipping sauce made of soy sauce, vinegar, and chili flakes for added flavor.
- Adjust filling seasoning to your taste before assembling.
- Use a little water to seal dumpling edges effectively and avoid openings during cooking.
