Kimchi Mandu (Kimchi Dumplings)
Ingredients
- Makes about 40 dumplings
- 40dumpling wrappers
slightly thick
- 2 ozdangmyeon
sweet potato starch noodles, soaked in warm water for about 30 min.
- 1 ckimchi
- 8 oztofu
- 10 ozmung bean sprouts
sukju namul, 숙주나물
- ½ mediumonion
- 2scallions
- 8 ozground pork or beef
- 1 tbspgarlic
- 1 tspginger or juiced
- 1 tbspsesame oil
- 1 tbspsoy sauce
- 1 tbspgochugaru (adjust
- salt
- pepper
- 1 tbspPerilla seed oil
in lieu of sesame oil
- 2 tbspground perilla seeds
Directions
- 1
Finely chop the kimchi and squeeze out excess liquid by hand.
- 2
Blanch the bean sprouts in boiling water, drain, chop and squeeze out water.
- 3
Squeeze out water from the tofu. Using a cheesecloth will make squeezing easier. Finely chop the noodles. Finely chop the onion and squeeze out water. Finely chop the scallions.
- 4
Combine all the filling ingredients in a large bowl. Mix well by hand.
- 5
Place one heaping teaspoonful to a tablespoon of the filling on a wrapper. Wet the edges of the wrapper with water or egg wash and seal tightly (pushing the air out with your fingers) into a half-moon shape. (Stop here if you want a half-moon shape dumpling.) Then, bring the two ends together, apply water or egg wash to one end and press tightly to create a round shape. Repeat this process until all the filling/wrappers are used.
- 6
Kimchi mandu can be steamed for about 10 minutes in a steamer (12 minutes if frozen). Make sure to line the steamer with a wet cheesecloth, paper towel, or cabbage leaves to prevent mandu from sticking.
- 7
For boiling, pan-frying and deep-frying dumplings, see my other mandu recipe.
Kimchi Mandu (Kimchi Dumplings)
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About this Recipe
Discover the Spicy & Savory Delight of Homemade Kimchi Mandu
Get ready to embark on a culinary journey to Korea with these incredibly popular and flavorful Kimchi Mandu (Kimchi Dumplings)! If you're a fan of the bold, fermented kick of kimchi, then these homemade Korean dumplings are about to become your new obsession. Each bite is a harmonious blend of spicy, savory, and umami notes, making them an irresistible appetizer or a satisfying meal.
What makes these kimchi dumplings truly special is their vibrant filling. We combine finely chopped, tangy kimchi with softened sweet potato starch noodles (dangmyeon), crumbled tofu for texture, crisp mung bean sprouts, and a savory mix of ground pork or beef. This intricate blend of ingredients creates a depth of flavor that's both comforting and exciting. Seasoned perfectly with garlic, ginger, soy sauce, aromatic sesame oil, and a touch of gochugaru for that signature Korean spice, every dumpling bursts with authentic taste. The inclusion of perilla seed oil and ground perilla seeds adds another layer of nutty, earthy goodness, elevating these authentic Korean dumplings to new heights.
Tips for Perfect Kimchi Dumplings
- Spice Level: Our recipe includes gochugaru (Korean chili powder), which allows you to easily adjust the spiciness. For a milder flavor, reduce the amount, or for extra heat, feel free to add more!
- Wrapper Wisdom: While fresh wrappers are ideal, using slightly thick, store-bought dumpling wrappers makes the process a breeze and ensures they hold their delicious filling without tearing.
- Serving Suggestions: Kimchi Mandu are incredibly versatile. Enjoy them steamed, pan-fried until golden and crispy, or even added to a comforting mandu-guk (dumpling soup). Don't forget a simple dipping sauce of soy sauce, vinegar, and a dash of sesame oil to complete the experience!
These homemade Kimchi Mandu aren't just a dish; they're an experience, bringing the heart of Korean cuisine right to your table.