Korean Dumplings (Mandu)
Korean dumplings (mandu) with kimchi are a tasty mix of savory flavors wrapped in soft dumpling skins. With this easy mandu recipe, you’ll be able to enjoy delicious dumplings in just 20 minutes, packed with seasoned meat, fresh veggies, and tangy kimchi in every bite!
Servings: 30 dumplings
Ingredients
- 25 - 30 dumpling wrappers slightly thick
Filling:
- 1 cup packed finely chopped kimchi
- 6 oz (175g) tofu
- 8 oz (250g) mung bean sprouts
- 1/2 medium onion
- 3 scallions
- 4 oz (125g) ground pork or beef
- 1 tablespoon minced garlic
- 1 teaspoon finely grated ginger or juiced
- 2 teaspoons sesame oil
- 2 teaspoons soy sauce
- 1/2 egg use the other half to seal the wrappers
- salt to taste 1/4 teaspoon
- 1 pinch pepper
Dipping Sauce:
- 1 tablespoon soy sauce
- 1 teaspoon vinegar
- 1 tablespoon water
- 1/2 teaspoon sugar
- 1 pinch ground black pepper
- 1 pinch red pepper flakes gochugaru
Instructions
- Finely chop the kimchi and squeeze out as much liquid as possible by hand. For the tofu, press it under a heavy object like a cutting board to remove excess water, then squeeze by hand. Using a cheesecloth can make this process easier.
- Blanch the bean sprouts in boiling water, then drain, chop, and squeeze out excess water. Finely chop the onion and squeeze out any remaining moisture. Lastly, finely chop the scallions.
- The squeezed ingredients should be dry and crumbly. Combine all the ingredients in a large bowl and mix well by hand.
- Place one heaping teaspoon to a tablespoon of filling on a wrapper. Wet the edges with water or egg wash, then seal it tightly into a half-moon shape, pushing out any air with your fingers. (If you want half-moon dumplings, you can stop here!) Next, bring the two ends together, moisten the overlapping side, and press tightly to create a round shape.
- Kimchi mandu can be steamed for about 8 minutes in a steamer (longer if frozen). Just be sure to line the steamer with cheesecloth or a paper towel to prevent the mandu from sticking.
- To make the dipping sauce, combine all the ingredients in a bowl and mix well. Serve the mandu alongside the sauce for dipping.
Notes
Recipe contributor: Korean Bapsang.
- When you’re adding filling to the wrappers, keep it light. A little goes a long way! Overstuffing can lead to tearing and make sealing a pain.
- Make sure to press the edges of the wrappers together really well to avoid any leaks while cooking.
- Don’t crowd the Korean dumplings in the steamer. Cooking them in smaller batches helps everything cook evenly and prevents them from sticking together.
- To freeze the dumplings, place them on a tray without letting them touch and freeze for about an hour. Once they’re frozen, transfer them to a freezer bag. This keeps the skins from getting soggy and sticking together.
Nutrition
Serving: 30dumplingss | Calories: 61kcal | Carbohydrates: 9g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 104mg | Fiber: 1g | Sugar: 1g