How to Make Korean Kimchi Dumplings (mandu)

By Kimchimari · 90 min

Ingredients

Instructions

1. Make the dough: mix 3 cups flour, 2 tsp salt, ¾ cup water and 1 tbsp vegetable oil, adding 1-2 tbsp more water as needed. Knead a few minutes until even, neither sticky nor dry. Cover with a wet towel and rest 30 minutes to 1 hour.
2. Boil 4 cups of water. Add the bean sprouts, and once the water returns to a boil, turn off the heat. Drain and rinse in cold water to stop cooking.
3. Squeeze a handful of sprouts into a ball to remove excess water, then roughly chop into ½-inch pieces. Season with ½ tsp sesame oil and 1/8 tsp salt.
4. Chop the kimchi, and squeeze the tofu in a cheesecloth to remove water. Crumble the tofu, then season with ½ tsp sesame oil and ¼ tsp salt.
5. Mix the ground beef and pork with dark soy sauce, garlic, ginger, 1/4 tsp sea salt and a few dashes of black pepper.
6. Chop the Korean chives. Mix the seasoned meat, sprouts, kimchi, tofu and chives into a filling.
7. Divide the dough into 1.5-inch balls and roll each into a 4-inch round.
8. Place a spoonful of filling in the centre of each wrapper, not too little. Pinch the centre edges to seal, then pinch the rest of the edge closed. Lay them on a floured tray without touching.
9. Cook in boiling water for 10-15 minutes until they float, or steam for 10-15 minutes.

Summarized from Kimchimari's video. Watch it for the details.

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