Kimchi mandu (김치만두)
Korea
Kimchi Mandu are fragrant Korean dumplings with a spicy filling of kimchi, mung bean sprouts, noodles, and meat. The dumplings turn out juicy and flavorful, and can be steamed, boiled, or pan-fried.
Ingredients
- 40 pcs dumpling wrapper sheet
- 55 g sweet potato starch noodles
- 200 g kimchi
- 250 g mung bean sprouts
- 0.5 pcs onion
- 3 pcs green onion
- 225 g ground meat
- 1 tbsp garlic
- 1 tsp ginger
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tbsp gochugaru
- 0.25 tsp salt
- 0.125 tsp black pepper
- 1 tbsp perilla seed oil
- 3 tbsp ground perilla seeds
Steps
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Finely chop the kimchi and squeeze out excess liquid by hand.
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Blanch the mung bean sprouts in boiling water, drain, chop and squeeze.
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Squeeze water from the noodles (you can use cheesecloth), then finely chop them.
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Dice the onion, optionally squeeze it, slice the green onion and gochugaru.
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In a large bowl combine all filling ingredients — kimchi, mung bean sprouts, noodles, onion, green onion, ground meat, garlic, ginger, sesame oil, soy sauce, gochugaru, salt, black pepper, perilla seed oil and ground perilla seeds. Mix thoroughly with hands.
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Place a handful of filling (about 1 teaspoon) onto the center of each dumpling wrapper sheet, wet the edges with water and gently seal, forming a crescent. Repeat until all wrappers and filling are used.
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Steam the finished mandu in a steamer for 10 minutes (12 minutes if previously frozen).