Holiday Essential! Kimchi Mandu (Korean Dumplings) – SuminéBanchal Style
Authentic Kimchi Mandu Recipe, a Must-Have for Lunar New Year Feasts (SuminéBanchal Style)
Introducing the delicious Kimchi Mandu, an indispensable dish for your Lunar New Year celebration! These are made with my own twist on the popular Kimchi Mandu recipe featured on the beloved show ‘SuminéBanchal’. Gather your family and enjoy the joy of making these perfectly filled dumplings together, adding a festive touch to your holiday table.
Dumpling Filling Ingredients
- 160g Ground Beef
- 320g Ground Pork
- 400g Well-fermented Kimchi
- 150g Tofu (approx. half a block)
- 150g Bean Sprouts
- 80g Fresh Chives
- 100g Soaked Glass Noodles
- 1 Tbsp Minced Garlic
- 1 Tbsp Sesame Oil
- 2 Tbsp Soy Sauce
- 1 Tsp Ginger Powder (or a pinch of minced fresh ginger)
- A dash of Black Pepper (approx. 4 twists)
Cooking Instructions
Step 1
✅ Prepare the Dumpling Filling Ingredients: The secret to delicious Kimchi Mandu starts with fresh and meticulously prepared ingredients. Please have all ingredients ready according to the recipe measurements.
Step 2
✅ Soak the Glass Noodles in Advance: Glass noodles add a delightful chewy texture to the filling. Soak them in cold water the night before, or for at least 4 hours, until they are soft and pliable.
Step 3
✅ Boil the Soaked Glass Noodles: Boil the pre-soaked glass noodles in boiling water for about 2-3 minutes until cooked. Be careful not to overcook them, as they can become mushy. Drain them in a colander, let them cool slightly, and set aside.
Step 4
✅ Blanch the Bean Sprouts and Squeeze Out Water: Briefly blanch the bean sprouts in boiling water for 30 seconds to 1 minute to keep them crisp. Immediately rinse them under cold water to cool, then firmly squeeze out as much water as possible with your hands. Excess water can make the filling soggy.
Step 5
✅ Prepare Each Ingredient: Pat the ground beef and pork dry with paper towels to remove excess blood, which helps eliminate any gamey odor. Wrap the tofu in a cheesecloth or paper towels and squeeze out the water thoroughly. For the well-fermented kimchi, squeeze out the liquid until very dry, then finely chop it to the size of small diced ham. Finely chop the boiled and cooled glass noodles, blanched bean sprouts, and fresh chives, making them slightly smaller than the chopped kimchi. Now your filling ingredients are ready!
Step 6
✅ Season and Mix the Filling: In a large bowl, combine the ground meats, chopped kimchi, tofu, glass noodles, bean sprouts, and chives. Add the minced garlic, sesame oil, soy sauce, ginger powder, and black pepper. Gently mix everything together with your hands until well combined. Mix thoroughly but avoid overworking the mixture, as this can release the juices and make the filling watery.
Step 7
✅ Fill the Dumpling Wrappers: Place about 1.5 tablespoons of the prepared filling onto each dumpling wrapper. Avoid overfilling, as this can cause the dumplings to burst during cooking. Aim for a moderate amount.
Step 8
✅ Moisten the Edges, Fold, and Seal: Lightly moisten the edges of the dumpling wrapper with water. Fold the wrapper in half over the filling and press the bottom edges firmly together to seal. Ensure you press out any air pockets as you seal to prevent bursting. Seal the edges completely to prevent the filling from escaping.
Step 9
✅ Shape the Dumplings (Crescent Moon Shape): Gently open the sealed bottom slightly. Lightly moisten one of the inside edges and then bring the two ends together, pressing to form a crescent moon shape or your desired pattern. Again, press firmly to ensure a good seal and prevent any air pockets.
Step 10
✅ Steam the Dumplings: Once the water in your steamer is boiling and producing plenty of steam, arrange the dumplings in the steamer basket, leaving a little space between each one to prevent them from sticking. Cover and steam over high heat for approximately 15 minutes. Adjust the steaming time based on the size and quantity of your dumplings.
Step 11
✅ Remove Dumplings from Steamer (After Cooling): Your dumplings are ready after about 15 minutes of steaming! To prevent them from sticking to the steamer or tearing, let them cool slightly for a few minutes before removing. Tip: Lining the steamer basket with a damp cheesecloth or kitchen towel can help prevent sticking.
Step 12
✨ Your Homemade Kimchi Mandu Are Ready! These delicious handmade dumplings can be enjoyed immediately. For longer storage, allow them to cool completely, portion them, and freeze. Enjoy your festive feast with these wonderful Kimchi Mandu!
