- 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.
- Combine all of the filling ingredients in a large bowl and mix well by hand.
- Place the other half of the egg in a separate bowl, to be used for sealing the dumpling wrappers in the next step.
- 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.
- Repeat this process until all the fillings and wrappers are used. This recipe should make about 25 – 30 pieces of mandu.
- 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 freezed, and cooked later by placing in steamer for about 12 mins or until cooked.
- Combine all the sauce ingredients and mix well. Serve the mandu with the dipping sauce.