Perfectly Balanced Kimchi Mandu (Korean Dumplings)
Making Delicious Kimchi Mandu at Home
As the season for hearty dumplings approaches, I decided to make Kimchi Mandu and pan-fried dumplings for my son and daughter-in-law when they visited on Sunday. Dumplings made with such care are bound to be delicious! Whether enjoyed steamed or pan-fried, they are clean, savory, and incredibly tasty, receiving rave reviews from everyone. Here’s my recipe for the perfect homemade Kimchi Mandu!
Dumpling Filling Ingredients- Well-fermented Kimchi 1100g (squeeze out excess liquid)
- Glass noodles 100g
- Mung bean sprouts 1근 (approx. 400g)
- Green onion 1 stalk
- Tofu 1 block (approx. 480g)
- Perilla oil 3 Tbsp
- Oyster sauce 3 Tbsp
- Eggs 3
- Red pepper powder 3 Tbsp (adjust based on kimchi’s spiciness)
- Black pepper, generous amount
- Coarse sea salt 2/3 Tbsp (adjust to taste)
Pork Seasoning- Ground pork or finely chopped pork 1근 (approx. 600g)
- Minced garlic 2 Tbsp
- Soy sauce 3 Tbsp
- Sugar 1 Tbsp
- Ground pork or finely chopped pork 1근 (approx. 600g)
- Minced garlic 2 Tbsp
- Soy sauce 3 Tbsp
- Sugar 1 Tbsp
Cooking Instructions
Step 1
Let’s start with seasoning the pork. In a bowl, combine the prepared pork with 2 Tbsp of minced garlic, 3 Tbsp of soy sauce, and 1 Tbsp of sugar. Mix well to marinate. This step helps to remove any gamey smell from the pork and adds depth of flavor.
Step 2
You can choose your preferred type of pork. If you like a chewier texture, chop it coarsely by hand. If you prefer a softer consistency, using pre-ground pork is convenient. I used ground pork for a smoother texture.
Step 3
Kimchi is the star of the dumpling filling! Finely chop 1100g of well-fermented kimchi. To remove excess moisture, place the chopped kimchi in a cheesecloth or clean kitchen towel and squeeze out as much liquid as possible. This prevents the filling from becoming watery and ensures a delicious taste.
Step 4
Cut one block of tofu (approx. 480g) into four thick, large pieces. Cutting it too small can make it cumbersome to mash.
Step 5
Just like the kimchi, use a cheesecloth or kitchen towel to squeeze all the water out of the tofu. Pressing firmly to remove the moisture will make the dumpling filling cleaner and more flavorful.
Step 6
Blanch 400g of mung bean sprouts in boiling water briefly, then immediately rinse them under cold water to stop the cooking. Squeeze out the water using a cheesecloth or towel, and then finely chop them.
Step 7
Soak 100g of glass noodles in lukewarm water until softened. Cook the soaked noodles in boiling water until tender, then rinse under cold water and drain thoroughly. Place them on a colander to remove excess water, then finely chop them with scissors or a knife.
Step 8
Slice the white part of one green onion lengthwise and then chop it finely. The fragrant aroma of the green onion will enhance the flavor of the dumpling filling.
Step 9
All the ingredients for the dumpling filling are now prepared! Seeing these colorful ingredients come together is exciting, isn’t it?
Step 10
In a large mixing bowl, combine the well-drained kimchi, tofu, mung bean sprouts, glass noodles, seasoned pork, and chopped green onion. Add 3 Tbsp of red pepper powder and 3 Tbsp of oyster sauce, and mix everything thoroughly until well combined.
Step 11
Add the 3 beaten eggs and mix again. The eggs help to make the filling smooth and bind the ingredients together. Finally, drizzle in 3 Tbsp of perilla oil. Adjust the final seasoning with 2/3 Tbsp of coarse sea salt. It’s important to taste and adjust the salt according to your preference.
Step 12
Your delicious Kimchi Mandu filling is ready! The combination of various ingredients looks appetizing.
Step 13
For convenience, I’m using store-bought glutinous rice dumpling wrappers. They add a delightful chewy texture, making the dumplings even more enjoyable.
Step 14
Place about 1 tablespoon of the prepared filling onto each dumpling wrapper. Be careful not to overfill, as this can cause the wrappers to tear. Use a moderate amount of filling.
Step 15
Lightly moisten the edge of the dumpling wrapper with water. This acts as glue, helping the wrapper seal. Fold the wrapper in half, pressing firmly along the edges to seal and shape the dumpling beautifully. Creating pleats along the edge will make them look even more appealing.
Step 16
Arrange the neatly folded dumplings on a tray, ensuring they don’t touch each other. Covering them with a damp cloth will prevent the wrappers from drying out.
Step 17
For pan-fried dumplings, it’s good to flatten them slightly. This helps them cook evenly on the inside and achieve a crispier texture when fried. Again, use a moderate amount of filling.
Step 18
And here are your perfectly crafted Kimchi Mandu! You can steam or pan-fry them right away.
Step 19
To steam the dumplings, bring a generous amount of water to a boil in a steamer. Once boiling, line the steamer with a damp cheesecloth or parchment paper and arrange the dumplings on top. Cover and steam for about 15 minutes, or until the dumplings are cooked through and plump. Adjust the steaming time based on the size of your dumplings.
Step 20
Here’s a simple and delicious dipping sauce recipe: Mix 2 Tbsp soy sauce, 1 Tbsp vinegar, 1 Tbsp water, 1 tsp sugar (or corn syrup), and a pinch of red pepper powder. This sweet, sour, and slightly spicy sauce will complement the dumplings wonderfully.
Step 21
To make pan-fried dumplings, heat a generous amount of cooking oil in a skillet over medium-high heat. Carefully place the prepared dumplings in the hot oil.
Step 22
Fry the dumplings until the bottoms are golden brown and crispy. Then, flip them over and cook the other side until it’s also golden brown. Crispy and delicious pan-fried dumplings are ready to enjoy!
