Easy Kimchi Mandu with Donggeurangteng
Easy Kimchi Mandu with Donggeurangteng
Quick Kimchi Dumplings Using Donggeurangteng (Korean Meatballs)
Do you have any Donggeurangteng (Korean savory meatballs) lingering in your fridge? With just Donggeurangteng and dumpling wrappers, you can easily create the familiar dumplings we all love. It’s a simple yet delicious way to transform leftover ingredients into a delightful meal.
Ingredients- 12 Donggeurangteng (Korean meatballs, thawed if frozen)
- 11 Dumpling wrappers (store-bought, thawed if frozen)
- 1 handful of Kimchi (fermented cabbage, well-drained and finely chopped)
Cooking Instructions
Step 1
First, take the Donggeurangteng out of the refrigerator and let it thaw at room temperature, or use your microwave’s defrost setting to soften it. Once thawed, place the Donggeurangteng in a lightly oiled frying pan and cook until golden brown on both sides. Cook over medium-low heat to ensure it’s cooked through.
Step 2
Once the Donggeurangteng is well-cooked, let it cool slightly. It’s best to mash them when they are warm but not hot to the touch. Put on a pair of clean disposable gloves and finely mash the Donggeurangteng. Mashing it thoroughly will result in a smoother dumpling filling.
Step 3
Squeeze out excess liquid from the Kimchi, and if it’s very sour, you can rinse it lightly under running water. Finely chop the Kimchi. Add the chopped Kimchi (about 1/2 cup) to the mashed Donggeurangteng. Feel free to adjust the amount of Kimchi according to your preference.
Step 4
Mix the prepared Donggeurangteng and Kimchi together thoroughly with your hands. Knead the mixture well until the mashed Donggeurangteng and Kimchi are evenly combined. This creates a delicious dumpling filling. Taste and add a tiny pinch of salt or pepper if needed, but usually, the kimchi provides enough flavor.
Step 5
If you are using frozen dumpling wrappers, cover them with plastic wrap and let them thaw slowly at room temperature. Place a moderate amount of the prepared filling onto each thawed dumpling wrapper. Avoid overfilling, as this can cause the wrapper to tear – aim to fill about 80% of the wrapper.
Step 6
Lightly moisten the edges of the dumpling wrapper with your fingertips. The water acts as an adhesive to seal the dumplings. Fold the wrapper in half over the filling and pleat or crimp the edges firmly to seal. Making sure they are well-sealed prevents the filling from escaping during steaming.
Step 7
Prepare your steamer by lining it with a damp cheesecloth or parchment paper. Arrange the formed dumplings on the lined steamer, ensuring they have some space between them so they don’t stick together.
Step 8
Cover the steamer and steam over high heat for about 4 minutes. The dumplings are ready when the wrappers look translucent and the filling is heated through. Your delicious Kimchi Mandu made with Donggeurangteng are now ready to be enjoyed! Be careful, as they will be very hot.
