Flavorful Chungcheong-style Kimchi Homemade Mandu
Flavorful Chungcheong-style Kimchi Homemade Mandu
How to Make Delicious Homemade Kimchi Mandu from Scratch
When you make fresh kimchi for the winter, you’re often left with aged kimchi that needs to be used up. The perfect solution? Homemade mandu (dumplings)! This recipe follows the Chungcheong province style, featuring the unique addition of pickled chili peppers for a special savory depth. The combination of aged kimchi’s rich flavor, the pickled peppers’ subtle heat, and tender minced pork creates an unforgettable taste. We’ll fill these dumplings generously with a golden ratio of kimchi, meat, and tofu. It’s also a fun activity to do with family!
Dumpling Filling Ingredients- 300g minced pork (use a cut with moderate fat for best flavor)
- 1 pack tofu (approx. 290g, use firm ‘baking’ tofu and drain thoroughly)
- 1 portion aged kimchi (approx. 200g, choose one that isn’t overly salty)
- 1 pack dumpling wrappers (approx. 30 wrappers, store-bought ones are convenient)
- 7 pickled chili peppers (adjust quantity to your preference)
Seasoning & Extras- A little chopped green onion (or the white part of 1/4 leek)
- 1 Tbsp minced garlic
- 1 Tbsp sesame oil
- Pinch of black pepper (optional)
- A little water (for sealing wrappers)
- A little chopped green onion (or the white part of 1/4 leek)
- 1 Tbsp minced garlic
- 1 Tbsp sesame oil
- Pinch of black pepper (optional)
- A little water (for sealing wrappers)
Cooking Instructions
Step 1
Prepare all the ingredients for the dumpling filling. You’ll need 300g of minced pork, 1 pack (about 290g) of well-drained tofu, 1 portion (about 200g) of aged kimchi, 7 pickled chili peppers, and 1 pack (about 30 wrappers) of dumpling wrappers. Using store-bought wrappers makes the process quick and easy.
Step 2
Aged kimchi is key to the dumpling’s flavor, so first, thoroughly remove the core and any tough parts, then finely chop the kimchi. Squeeze out as much liquid as possible using your hands or a cheesecloth. Excess moisture can make the filling soggy, so this step is crucial.
Step 3
Mash the tofu with your hands or a fork until smooth, then squeeze out any excess water using a cheesecloth. Rinse the pickled chili peppers, remove the stems, and mince them very finely. If you like a spicier kick, you can even include the seeds. The minced peppers will add a unique zesty flavor.
Step 4
Finely chop the green onions (both white and green parts). If you don’t have green onions, the white part of 1/4 leek, finely chopped, will work as a substitute. Add 1 tablespoon of minced garlic and 1 tablespoon of sesame oil to create the seasoning. A pinch of black pepper can be added for extra flavor if desired.
Step 5
Combine all the prepared ingredients in a large bowl and mix gently to form the dumpling filling. Ensure the kimchi, pork, tofu, pickled peppers, and seasonings are well combined. Avoid overmixing, as this can make the pork tough; just mix until everything is incorporated. Now you’re ready to wrap the dumplings!
Step 6
Lightly moisten the edges of the dumpling wrappers with water. This helps them seal properly, preventing the dumplings from opening during cooking. Place a portion of the filling in the center of a wrapper, fold it in half, and press the edges firmly to seal. You can shape them however you like. Enjoy them steamed, boiled, or pan-fried!
