Description
If you like kimchi, you would love these Korean Kimchi Mandu Dumplings with dipping sauce. Steamed to perfection, they are soft, juicy, and satisfying.
Ingredients
Scale
- 40 wrappers
- 3/4 lb ground pork
- 2 oz glass noodles or sweet potato noodles
- 1 cup of fermented kimchi
- 1/3 cup bean sprouts
- 1 cup chives, chopped
- 8oz firm tofu
- 1/2 yellow onion, chopped
- 4 clove garlic, minced
- 2 tsp ginger, minced
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp gochugaru
- 1 tsp sugar
- 1 tsp salt
- 1 tsp black pepper
Dipping Sauce:
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp gochugaru (add more if you like more spice)
- white sesame seeds
- green onion, chopped
Instructions
- First, prepare the filling. Boil the glass noodles according to package instructions. Drain and rinse under cold water. Use scissor or knife to cut the noodles into small pieces. Then blanch the bean sprouts and chop them into small pieces. Drain excess kimchi juices and chop kimchi into bite-sized pieces.
- In a large bowl, add ground pork, chopped kimchi, glass noodles, chopped bean sprouts, tofu, chopped onion, chopped chives, minced ginger, minced garlic, soy sauce, sesame oil, gochugaru, sugar, salt, and black pepper. Mix until well combined.
- Scoop a generous amount (1-2 tbsp) of filling onto the center of the wrapper. Use your index finger and wet the edges of the wrapper with water. Fold the wrapper in half and press the edges together to form a tight seal. Then wet the two corners with some more water. Bring the corners together and press to seal. Repeat this process with the remaining filling and wrappers.
- Place the assembled mandu in a bamboo steamer or any steamer lined with parchment paper. Steam over boiling water for about 12 minutes or until the filling is cooked through.
- Serve hot with dipping sauce. You can use any store bought dumpling dipping sauce or you can make my homemade dipping sauce.
- To make the dipping sauce, combine 2 tbsp of soy sauce, 1 tbsp of rice vinegar, 1 tsp of sesame oil, 1 tsp of gochugaru, white sesame seeds, and some chopped green onions in a small bowl. Mix well until combined. Add more gochugaru if you like more spice.
Notes
*Kimchi mandu (uncooked) can be stored in the freezer for up to 3 months.