Recipes - Korean

Kimchi Mandu (Steamed Korean Kimchi Dumplings)
R00817_Kimchi-Mandu


As is the case in many cultures, it’s a tradition for Koreans to gather around the table to make mandu in preparation of the Lunar New Year’s feast. Loaded with bright and crunchy kimchi, tofu, pork or beef, and sesame oil, these dumplings are worth every minute spent filling and folding. Also, Kimchi mandu is another great way to use up some of your ageing Kimchi.
Cooking Time: < 15mins
Serves:3 to 4
Total time: 30mins - 60mins
Course: Entrée
Cook Method: Steam
Cuisine: Korean









Ingredients:

25-300 dumpling wrappers (slightly thick)
½ egg (use the other half to for filling ingredients)

Filling Ingredients

1 cup kimchi
150g tofu
200g bean sprouts
½ medium onion
3 stalks spring onions
100g ground pork (or beef)
1 tbsp minced garlic
1 tsp ginger (finely grated)
2 tsp sesame oil
2 tsp soy sauce
½ egg
Salt to taste
Pinch of pepper

Dipping Sauce Ingredients

1 tbsp soy sauce
1 tsp vinegar
1 tbsp water
½ tsp sugar
Pinch of black pepper
Pinch of gochugaru Korean red pepper flakes




Steps:
  1. Finely chop the kimchi and squeeze out as much liquid as possible by hand. Then using a cheesecloth, squeeze out water from tofu. Blanch the bean sprouts in boiling water, drain, then finely chop and squeeze out water. Finely chop the onion and spring onions. The ingredients, especially the ones where liquid has been squeezed out, should be dry and crumbly.
  2. Combine all of the filling ingredients in a large bowl and mix well by hand.
  3. Place the other half of the egg in a separate bowl, to be used for sealing the dumpling wrappers in the next step.
  4. Place one teaspoonful of the filling on a dumpling wrapper. Wet the edges of the wrapper with the egg wash and seal tightly, pushing the air out with your fingertips, and into a half-moon shape. Then, join the two ends together, by applying the egg wash to one end and then press tightly to create a round shape.
  5. Repeat this process until all the fillings and wrappers are used. This recipe should make about 25 – 30 pieces of mandu.
  6. Line baking paper or cheesecloth on the steamer to prevent mandu from sticking to the base of the steamer. Freshly made Kimchi mandu can be steamed for about 8 minutes in a steamer. Alternatively, the mandu can be frozen, and cooked later by placing in steamer for about 12 mins or until cooked.
  7. Combine all the sauce ingredients and mix well. Serve the mandu with the dipping sauce.

asianinspirations.com.au
www.facebook.com/AsianInspirations
Kimchi Mandu (Steamed Korean Kimchi Dumplings)

Kimchi Mandu (Steamed Korean Kimchi Dumplings)

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...Loading...

As is the case in many cultures, it’s a tradition for Koreans to gather around the table to make mandu in preparation of the Lunar New Year’s feast. Loaded with bright and crunchy kimchi, tofu, pork or beef, and sesame oil, these dumplings are worth every minute spent filling and folding. Also, Kimchi mandu is another great way to use up some of your ageing Kimchi.

Cooking Time: < 15mins
Serves: 3 to 4
Total time: 30mins - 60mins
Course: Entrée
Cook Method: Steam
Cuisine: Korean
Ingredients

25-300 dumpling wrappers (slightly thick)
½ egg (use the other half to for filling ingredients)

Filling Ingredients

1 cup kimchi
150g tofu
200g bean sprouts
½ medium onion
3 stalks spring onions
100g ground pork (or beef)
1 tbsp minced garlic
1 tsp ginger (finely grated)
2 tsp sesame oil
2 tsp soy sauce
½ egg
Salt to taste
Pinch of pepper

Dipping Sauce Ingredients

1 tbsp soy sauce
1 tsp vinegar
1 tbsp water
½ tsp sugar
Pinch of black pepper
Pinch of gochugaru Korean red pepper flakes

Instructions
  1. Finely chop the kimchi and squeeze out as much liquid as possible by hand. Then using a cheesecloth, squeeze out water from tofu. Blanch the bean sprouts in boiling water, drain, then finely chop and squeeze out water. Finely chop the onion and spring onions. The ingredients, especially the ones where liquid has been squeezed out, should be dry and crumbly.
  2. Combine all of the filling ingredients in a large bowl and mix well by hand.
  3. Place the other half of the egg in a separate bowl, to be used for sealing the dumpling wrappers in the next step.
  4. Place one teaspoonful of the filling on a dumpling wrapper. Wet the edges of the wrapper with the egg wash and seal tightly, pushing the air out with your fingertips, and into a half-moon shape. Then, join the two ends together, by applying the egg wash to one end and then press tightly to create a round shape.
  5. Repeat this process until all the fillings and wrappers are used. This recipe should make about 25 – 30 pieces of mandu.
  6. Line baking paper or cheesecloth on the steamer to prevent mandu from sticking to the base of the steamer. Freshly made Kimchi mandu can be steamed for about 8 minutes in a steamer. Alternatively, the mandu can be frozen, and cooked later by placing in steamer for about 12 mins or until cooked.
  7. Combine all the sauce ingredients and mix well. Serve the mandu with the dipping sauce.

You May Also Like

Japanese Jelly Flower Pots

Japanese Jelly Flower Pots

6 Easy Vegetables and Herbs You Can Grow in Your Backyard

CNY 2016 WINNERS

Kate Brodhurst

Rosalin Kristiani

Glenda Mc Donnell

Michael J Sabo

Melinda Savage

Lisa-Jane Fudge

Lillie Giang

Justine Withers

Julia Brodska

Josephine Chan

Sally-Ann Haw

Store Locator

Find your nearest Asian Store

Search


Our Newsletter

Sign up for an authentic Asian experience. From exotic cuisines to fascinating destinations to cooking competitions and monthly giveaways - Discover the Authentic