How to make Kimchi Dumplings (김치 만두)
Filled with a juicy kimchi meat mixture, Korean Dumplings, also known as Mandu (만두), are a highly popular and traditional food eaten by many Koreans on a daily basis. If you love Kimchi and dumplings, then this is the perfect recipe for you to try!
Kimchi Dumplings are a versatile dish which can be eaten in many different ways, whether they’re steamed, fried, or even eaten as Dumpling Soup (만두국) a traditional Korean New Year's dish.
Although this recipe is slightly time consuming, you can turn this into a fun activity with family and friends, and we promise you that it will all be worth it!
Here’s a tip: You can make these dumplings ahead of time, and pop them in the freezer until it’s time to eat. Enjoy homemade dumplings whenever you want!
Let’s get started!
INGREDIENTS (makes about 25 dumplings) :
- 25 dumpling wrappers
- Some water in a small bowl (for sealing the wrappers)
- 1 & 1/2 cup JIN Kimchi (or as much as you like)
- 50g sweet potato starch noodles, soaked in warm water for about 30 min
- 250g firm Tofu
- 200g bean sprouts
- 130g minced meat (we recommend you to use mince pork or beef)
- 1/2 onion
- 10g chives
- 1 egg
- 1 tsp fine sea salt
- 1 tsp sesame oil
- 1/2 tsp minced garlic
- 4 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 tsp korean chilli flakes, gochugaru (optional)
Total prep time: 40 mins
Total cook time: 30 mins
Step 1. Finely chop kimchi and squeeze out any excess liquid.
Step 2. Blanch bean sprouts in boiling water for about 30 seconds. Drain and rinse with cold water, then chop and squeeze out the excess water.
Step 3. Squeeze out any excess liquid from the tofu. Finely chop onion and chives and squeeze out excess liquid.
Here’s a tip: Using a cheesecloth to squeeze out excess liquid is faster and easier. If your dumpling mixture is still too wet, you can add a bit of cornstarch to soak up the liquid and turn it into delicious juices once cooked!
Step 4. Combine and mix all ingredients in a large bowl. We recommend to use hands to mix. We never said this wasn’t a messy job.
Step 5. Place a dumpling wrapper on your palm and add one heaping tablespoon of the filling to the centre of the wrapper. Lightly wet the edges of the wrapper with some water and seal tightly into a half moon shape.*
*Optional: For the traditional Korean Mandu shape, bring the two ends together. Dab a bit of water on one end, then press the two ends tightly together to stick. This will create the well known round shape we all know and love.
Here’s a tip: Dumpling wrappers can easily dry out. Keep your dumpling wrappers under a damp cloth or kitchen towel if you're not using them. Dried up wrappers are sadly useless.
Step 6. Repeat step 5 until you have used up all the filling/wrappers.
Step 7. Cook Kimchi Dumplings as per your preference.
STEAMED: Line steamer with non stick materials e.g. wet cheesecloth, paper towels or cabbage leaves to prevent sticking. Place into steamer, make sure mandu are not touching. Steam for about 10 mins (extra 3 mins if frozen).
PAN FRIED: Pour some oil to a heated pan. Add your mandu and cook on medium high heat until the bottoms are golden brown (about 2-3 mins). Reduce to medium/medium low heat, add a bit of water, cover and steam for about 5 mins, or until most of the water is gone.
Step 8. Whilst the dumplings are cooking, combine all dipping sauce ingredients into a small bowl and mix.
Step 9. Serve, dig in and enjoy with dipping sauce!
Freezing Tip: Sprinkle some flour on your tray to ensure your dumplings don’t stick to the tray. Place your dumplings onto the floured tray, without touching each other. Freeze for an hour or until frozen solid. Transfer dumplings to a freezer safe bag. Your dumplings should last up to 3 months stored in the freezer.
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