Kimchi Mandu
Super easy dumpling recipe - the KIMCHI adds some spice and a savoury taste.
Ingredients
Filling
- 350 g ground pork
- 1/4 of a package of tofu
- 5-6 shiitake mushrooms (minced)
- 4 garlic cloves (minced)
- 1 large shallot (minced)
- 1 tsp fresh ginger (minced)
- 1/4 cup dangmyeon (sweet potato starch noodles) (cooked, drained and cut into pieces)
- 1 cup kimchi (chopped)
- 3/4 cup asian chives or green onion (chopped)
- 1 tsp salt
- 1 tsp sesame oil
- 1/2 tsp ground black pepper
Dumplings
- 16 large mandu wrappers (thawed in the refrigerator)
- a little flour (for dusting)
- a little water (for sticking)
Dipping Sauce
- 2 tbsp soy sauce
- 1 tbsp white vinegar
- 1/8 tsp gochugaru
- 1 small red chilli (chopped)
Instructions
- Mix all of the filling ingredients together in a large bowl with your hands or a wooden spoon. Cover and refrigerate for 30 minutes to let the flavours incorporate together.
- Remove filling mixture from the fridge and let it sit for 10 minutes before wrapping.
- Dust a little flour on your fingers and place a mandu wrapper on your palm. Add 2-3 spoons of the filling to the center. Dab a little water along the edges of the wrapper. Seal tightly into a half-moon shape. Dab a bit more water on the two ends, and stick them together to create a round shape. PRESS TIGHTLY. Repeat this process for the rest. (You can also freeze the mandu in a plastic bag/container for use later).
- Place mandu in a steamer and steam over high heat for 10-15 minutes.
- Mix the dipping sauce ingredients together. Dip mandu in the sauce and enjoy!