Kimchi Mandu (Kimchi Dumplings)

김치 만두

Kimchi Mandu (Kimchi Dumplings)
Rating:
Your rating: None Average: 4.8 (4 votes)
Author: umma
Date: 4-12-10
Servings: 5-6
Prep Time: 45 minutes
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Mandu are Korean dumplings that can be stuffed with a variety of things. In this version, I use kimchi and tofu (dubu 두부). Once you make, freeze the leftovers and you can fry them up, steam them, add them to duk mandu guk.

Recipe Ingredients:

  • 1 cup of diced pork sirloin
  • l/2 cup of diced beef
  • 1 tsp minced garlic
  • l/3 cup of finely diced onion
  • 1 tsp salt & dash black pepper
  • 3 cups of chopped, ripe baechu kimchi (배추 김치))
  • ½ pkg tofu (dubu 두부)
  • 1-2 egg whites
  • 1/2 cup flour
  • 1 pkg of dumpling skins (50 pieces)
  • Ingredients for the sauce:
  • ¼ cup soy sauce
  • ½ tbsp vinegar (distilled white, rice vinegar, or balsamic vinegar)
  • 1 clove garlic, minced
  • 1 stalk of green onion, diced
  • l/2 tsp red pepper flakes (gochugaru 고추가루)
  • l/2 tsp sugar (optional)

Recipe Steps:

  • Mix the raw pork and beef and add the minced garlic, onion and sprinkle with black pepper.
  • Squeeze out the excess water from the tofu using a cheesecloth. Separately, do the same with the kimchi.
  • Mix the kimchi, meat mixture and strained tofu together in a bowl and add 1 tsp salt. Microwave a small amount of this mixture and taste -- add more salt if necessary.
  • Prepare your mandu-making area -- spread the flour over a large platter for the wrapped mandu. Put the egg whites in a bowl for sealing the mandu with (you can also use water). Also put your dumpling wrappers and a spoon or two nearby.
  • Spread 1-2 spoonfuls of the mixture into each dumpling skin and seal the edges using either water or egg white. Dust lightly with flour and place on the platter.
  • You can fry, steam or cook these dumplings in boiling water. To fry, add canola oil to a pan and heat on high. When the oil is hot, add a layer of the dumplings to the pan. When the pan-side of the dumplings are brown, add some water to the pan and cover (get the lid ready and cover quickly) and cook for about 4-5 minutes. Add more oil to the pan, flip the dumplings over on the non-browned side, and cook until brown.
  • For kimchi mandu, since the stuffing is salty, you don't need to use dipping sauce, but I have included the ingredients above. Combine all ingredients and enjoy!

Serving Size: 5-6
Preparation Time: 45 minutes

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