Kimchi Mandu (Korean Dumplings) for a Rainy Day
Kimchi Mandu (Korean Dumplings) for a Rainy Day
Kimchi Mandu on a Rainy Day! 🌧️ Homemade Dumplings Recipe
After watching a cooking show recently, I’ve been craving Kimchi Mandu! I usually get indigestion when I eat flour and meat together, so I rarely eat more than one dumpling. But today, I made dumplings for the very first time in my life! The chewy dumpling skin combined with the crisp, spicy kimchi filling is truly exceptional. Make these delicious Kimchi Mandu with your family on a rainy day or for any special occasion!
Ingredients for approximately 30 Dumplings- 2 cups finely chopped kimchi (squeeze out excess liquid)
- 2 cups ground pork
- 2 cups rehydrated glass noodles (minced)
- 100g firm tofu (mashed and squeezed dry)
- 1 cup chopped green onions
- 1 cup chopped chives
- 1 cup bean sprouts (blanched, squeezed dry, and minced)
- 1 egg
Seasoning for Dumpling Filling- 1 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 1 Tbsp minced garlic
- 1 Tbsp sugar
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp sesame oil
- 2 Tbsp perilla powder
- 1 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 1 Tbsp minced garlic
- 1 Tbsp sugar
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp sesame oil
- 2 Tbsp perilla powder
Cooking Instructions
Step 1
First, lightly season the ground pork with pepper and a pinch of salt. In a large bowl, combine the seasoned pork with the well-drained, chopped kimchi, chopped green onions, chopped chives, mashed and squeezed tofu, and minced rehydrated glass noodles. For a better texture, it’s recommended to lightly blanch the bean sprouts, squeeze out excess water, and then mince them before adding.
Step 2
Now, add all the seasoning ingredients to the bowl and mix everything thoroughly with your hands to create the dumpling filling. Separate the egg white and yolk. The yolk will be mixed into the filling for richness and moisture, while the egg white will be used later as a ‘glue’ to seal the dumplings. Mix the ingredients well, kneading them to combine.
Step 3
To ensure the filling is not too watery, you can place the mixed filling into a cheesecloth or fine-mesh sieve and gently press to remove any remaining liquid. This step helps prevent the dumplings from becoming soggy when cooked. (Note: If you’ve thoroughly squeezed the ingredients like kimchi and tofu beforehand, this step might be optional but is recommended for a cleaner result.)
Step 4
Place a portion of the filling onto a dumpling wrapper. Brush a thin layer of egg white along the edges of the wrapper. Then, fold and pleat the wrapper to seal the dumpling into your desired shape. Don’t worry if your first dumplings aren’t perfectly shaped! Handmade dumplings, even if imperfect, are always made with love and taste delicious. 🥟
Step 5
Arrange the dumplings in a steamer basket over boiling water. Steam over high heat for about 5 minutes, or until the wrappers become translucent and the dumplings are cooked through. Once done, let them cool slightly before serving. If you have extra, you can freeze them by arranging them in a single layer on a tray until solid, then transferring them to a freezer bag for later use. 😋
