Homemade Korean Dumplings (Mandu): A Delicious Lunar New Year Treat
Crafting Perfect Mandu for Your Festive Table
Celebrate Lunar New Year with a heartwarming batch of homemade mandu, packed with savory goodness. These traditional dumplings are a delightful way to share joy and delicious flavors with your loved ones.
Dumpling Filling Ingredients
- Kimchi: Approx. 300g (well-fermented napa cabbage kimchi recommended)
- Tofu: 1 block (approx. 320g, firm stewing tofu)
- Glass Noodles (Dangmyeon): Approx. 70g (or approx. 300g if using old-fashioned dangmyeon)
- Green Onion: 1 stalk
- Canned Tuna: Approx. 120g (drained)
- Spinach: Approx. 100g
- Dumpling Wrappers: Approx. 300-350g (store-bought king dumpling wrappers or glutinous rice wrappers)
Seasoning and Flavoring
- Minced Garlic: 1.5 Tbsp
- Salt: To taste
- Black Pepper: To taste
- Sesame Oil: To taste
- Toasted Sesame Seeds (optional)
- Minced Garlic: 1.5 Tbsp
- Salt: To taste
- Black Pepper: To taste
- Sesame Oil: To taste
- Toasted Sesame Seeds (optional)
Cooking Instructions
Step 1
For the best texture and to minimize excess moisture, choose a firm ‘jjigae-yong’ (stewing) tofu. This type of tofu is denser and will help create a well-seasoned, non-watery filling for your mandu.
Step 2
You can use either regular glass noodles (dangmyeon) or the thicker ‘old-fashioned’ dangmyeon. If using the old-fashioned kind, prepare about 300g. This adds a delightful chewy texture to the filling.
Step 3
Store-bought dumpling wrappers are convenient and readily available (e.g., Sampho Glutinous Rice King Dumpling Wrappers 300g). If you find yourself short on wrappers, don’t worry! You can use extra wrappers you might have stored in the fridge or purchase more. Any leftover filling can be wonderfully incorporated into fried rice for a delicious surprise!
Step 4
Boil the glass noodles in water until fully cooked and tender. Once cooked, rinse them under cold water and drain thoroughly in a colander. To prevent the noodles from sticking together as they cool, toss them with a little sesame oil. Once cooled, finely chop the glass noodles with a knife, preparing them for the filling.
Step 5
Drain the canned tuna very well to remove as much oil as possible. Finely mince the green onion.
Step 6
Squeeze out as much liquid as possible from the kimchi before finely chopping it. It’s a good idea to squeeze it one more time after chopping to ensure it’s not watery. Cut the tofu into manageable pieces, then mash it with the back of a knife. Place the mashed tofu in a cheesecloth or clean kitchen towel and wring it out forcefully to remove all excess water. Trim the tough ends of the spinach, wash it under running water, and blanch it in boiling water with a pinch of salt. After blanching, immediately plunge it into cold water, rinse, and then squeeze out all the moisture. In a large bowl, combine the chopped glass noodles, kimchi, spinach, drained tuna, minced green onion, mashed tofu, and minced garlic. Mix everything together well. Season with salt, black pepper, and sesame oil, tasting and adjusting as needed. It’s best to finalize the seasoning with salt.
Step 7
Once the filling is seasoned to perfection, gently mix and press it together with your hands until it forms a cohesive mass. Now, it’s time to wrap this delicious filling in the dumpling wrappers.
Step 8
Moisten the edges of a dumpling wrapper with a little water. Place a moderate amount of filling in the center. Fold the wrapper in half, pressing the edges firmly to seal. Shape the dumplings as desired, ensuring the filling is securely enclosed. If you have leftover filling, don’t discard it! It makes a fantastic addition to fried rice, stews, or braised dishes.
Step 9
It’s time to steam the mandu. Line a steamer basket with cheesecloth or parchment paper, leaving some space between each dumpling to prevent them from sticking together during steaming. Steam over boiling water for approximately 8 to 10 minutes. Once you believe the dumplings are cooked through, turn off the heat. Let them rest in the steamer for an additional 1-2 minutes to allow them to set before serving. Enjoy your perfectly steamed, homemade mandu!
