Description
Delicious Kimchi Mandu are homemade Korean dumplings filled with a savory mixture of kimchi, ground pork, tofu, and vegetables. These flavorful dumplings can be steamed or boiled to tender perfection, making them a comforting appetizer or snack you’ll love.
Ingredients
Scale
Dumpling Wrappers
- 1 pack round mandu dumpling wrappers
Filling
- 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, minced
- 2 teaspoons sesame oil
- 1 tablespoon soy sauce
- ½ teaspoon sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Cook Dangmyeon Noodles: Bring a pot of water to a boil and cook the dangmyeon noodles according to package instructions. Drain and rinse under cold water, then finely chop for the filling.
- Prepare Kimchi: Finely chop the kimchi and squeeze out any excess liquid to avoid soggy filling.
- Blanch Bean Sprouts: Boil water and blanch the bean sprouts for 1 minute until they brighten. Drain, cool in cold water, chop into ¼-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.
- Combine Filling Ingredients: 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 thoroughly until well combined.
- Adjust Seasoning: Microwave a small portion of filling for a taste test and adjust seasonings as needed.
- Fill Dumpling Wrappers: Place a wrapper in your hand, add 1-2 tablespoons of filling in the center, moisten the edges with water, and seal tightly. Pinch the edges firmly for a half-moon shape and set on a parchment-lined baking sheet.
- Steam Dumplings: Prepare a steamer by boiling water and lining the basket with parchment paper. Steam the mandu for about 15 minutes until translucent and tender.
- Alternative Boiling Method: Boil a pot of water and cook dumplings in batches until they float plus an additional 1-2 minutes (about 6 minutes). Drain and serve.
Notes
- Be sure to squeeze excess liquid from kimchi, bean sprouts, and tofu to prevent soggy dumplings.
- You can freeze uncooked mandu on a baking sheet, then transfer to a freezer bag for later steaming or boiling.
- Serve with soy sauce or a dipping sauce of your choice for added flavor.
- Adjust seasoning in the filling to your preference before wrapping.
