Empty My Fridge
Kimchi Mandu (김치만두)
Ingredients
- Dumpling wrapper40
- Glass noodle2 oz
- Kimchi · finely chopped1 cup
- Tofu8 oz
- Bean sprout10 oz
- Onion½
- Scallion2–3
- Ground pork8 oz
- Garlic · minced1 tbsp
- Ginger · finely grated juiced1 tsp
- Sesame oil1 tbsp
- Soy sauce1 tbsp
- Chili flake1 tbsp
- Saltto taste
- Pepperto taste
- Vegetable oil1 tbsp
- Perilla leaf · ground2–4 tbsp
Instructions
- Finely chop the kimchi and squeeze out as much liquid as you can by hand.
- Blanch the mung bean sprouts in boiling water, drain, chop them and squeeze out the water.
- Squeeze the water out of the tofu; a cheesecloth makes this easier.
- Finely chop the noodles, the onion and the scallions; squeeze the water out of the onion.
- Combine all the filling ingredients in a large bowl and mix well by hand.
- Put one heaping teaspoon to one tablespoon of filling on a wrapper. Wet the edges with water or egg wash and seal tightly, pushing out the air with your fingers, to form a half-moon. For a round dumpling, bring the two ends together, moisten one end with water or egg wash and press to seal. Repeat until the filling or wrappers run out.
- Steam the dumplings for about 10 minutes (12 minutes if frozen), on a steamer lined with a wet cheesecloth, paper towel or cabbage leaves so they do not stick.
Summarized from Korean Bapsang's video. Watch it for the details.
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GarlicOnionGingerScallionTofuGround porkBean sproutKimchi
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