Homemade Kimchi Mandu Guk (Korean Dumpling Soup)
Crafting a Heartwarming Homemade Kimchi Mandu Guk with Your Own Hands
As the weather turns cooler, a warm, comforting soup is just what you need. Let’s make a delicious Kimchi Mandu Guk, featuring savory dumplings filled with crisp, tangy kimchi! This recipe provides enough filling for about two generous servings for a family of four. The bright, refreshing broth, combined with the flavorful kimchi dumplings, makes this a perfect hearty meal.
Dumpling Filling Ingredients- 680g Ground Pork (lean cut recommended)
- 300g Firm Tofu (pressed to remove excess water)
- 270g Bean Sprouts (blanched and squeezed dry)
- 1/2 head Well-fermented Kimchi (rinsed, excess water squeezed out, finely chopped)
- 1 stalk White part of Green Onion (finely minced)
- 8 cloves Garlic (minced)
- 3 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
- 1 tsp Salt
- 1 tsp Black Pepper
Broth Ingredients- 3.5L Water
- 1 stalk Green Onion (cut into large pieces)
- 1/2 Onion (cut into large pieces)
- 1 handful Dried Anchovies for broth (guts and heads removed)
- 2 Tbsp Soy Sauce (for color and depth)
- 1 Tbsp Salt (for seasoning)
Dumpling Wrapper Ingredients- 480g All-Purpose Flour
- 15 Tbsp Water (approx. 225ml, lukewarm)
- 3.5L Water
- 1 stalk Green Onion (cut into large pieces)
- 1/2 Onion (cut into large pieces)
- 1 handful Dried Anchovies for broth (guts and heads removed)
- 2 Tbsp Soy Sauce (for color and depth)
- 1 Tbsp Salt (for seasoning)
Dumpling Wrapper Ingredients- 480g All-Purpose Flour
- 15 Tbsp Water (approx. 225ml, lukewarm)
Cooking Instructions
Step 1
First, let’s prepare the dumpling wrappers. In a bowl, combine 480g of all-purpose flour with 15 Tbsp of lukewarm water. Mix until a shaggy dough forms. Transfer the dough to a clean work surface and knead for at least 10 minutes until it becomes smooth and elastic. Wrap the dough tightly in plastic wrap and let it rest in the refrigerator for at least 1 hour. This resting period makes the dough easier to handle and results in a chewier wrapper.
Step 2
In a large pot, add 3.5L of water, one large piece of green onion, half an onion, and the prepared dried anchovies. Bring to a boil over high heat. Once boiling, reduce the heat to medium and simmer for about 15-20 minutes to extract a clear and flavorful broth. Strain the broth, discarding the solids, to get a clean base for your soup.
Step 3
Rinse the 270g of bean sprouts thoroughly. Blanch them in boiling water for just 2-3 minutes. Immediately drain and rinse under cold water to stop the cooking. Squeeze out as much water as possible by hand. This step is crucial to prevent the dumpling filling from becoming watery.
Step 4
Take the pressed tofu (300g) and wrap it in a clean kitchen towel or cheesecloth. Squeeze out any remaining moisture. For the kimchi, finely chop about half a head of well-fermented kimchi after rinsing off excess paste and squeezing out any liquid. Properly draining the kimchi is key to a flavorful filling.
Step 5
Now, let’s assemble the dumpling filling. In a large bowl, combine the ground pork (680g), the squeezed tofu, the blanched and squeezed bean sprouts, the chopped kimchi, the minced green onion, and the minced garlic.
Step 6
Season the filling generously. Add 3 Tbsp of sesame oil, 1 Tbsp of toasted sesame seeds, 1 tsp of salt, and 1 tsp of black pepper. Gently mix everything together with your hands until well combined. Allow the filling to rest for a few minutes for the flavors to meld.
Step 7
The rested dumpling dough will be easier to work with. Rolling the wrappers thinly will give the dumplings a pleasant, chewy texture. Aim for thinness, as this prevents the dumplings from becoming too doughy.
Step 8
Lightly dust your work surface and the dough with flour. Roll out the dough into thin wrappers, about 8cm (approximately 3 inches) in diameter. Try to make them uniformly thin. You can also use store-bought dumpling wrappers if you prefer.
Step 9
Place a spoonful of the prepared kimchi filling in the center of each wrapper. Fold the wrapper in half to create a half-moon shape, and carefully pinch the edges together to seal, ensuring no filling escapes. You can pleat the edges for a decorative finish if you like.
Step 10
Bring the prepared broth back to a gentle boil. Carefully add the dumplings to the simmering broth, making sure they don’t stick together. Cook over medium heat rather than high, allowing the dumplings to cook through evenly.
Step 11
Once the dumplings float to the surface, indicating they are cooked, add 2 Tbsp of soy sauce for color and depth. Season the broth with 1 Tbsp of salt, adjusting to your taste. Remember, you can always add more salt, so start with a little.
Step 12
The ideal color for this Kimchi Mandu Guk broth is a clear, light, beer-like hue. A broth that is too dark or cloudy can overpower the delicate flavors of the dumplings.
Step 13
Ladle the cooked dumplings into your serving bowls first, then pour the hot, flavorful broth over them. Serve immediately and enjoy your delicious homemade Kimchi Mandu Guk!
