Kimchi Mandu Gratin: A Hearty and Delicious Single-Dish Meal for One
Easy Kimchi Dumpling Gratin Recipe Perfect for Solo Dining
I’m using up some frozen dumplings that I bought for my kids’ lunches during winter break, turning them into a satisfying meal for myself. Usually, I’d fry them until crispy and serve them with shredded napa cabbage like ‘bibim mandu’ (spicy mixed dumplings). This time, I decided to make a gratin, a dish we often enjoyed when the kids were younger. Making it again after so long brings back fond memories, making me feel a little sentimental. This warm and comforting Kimchi Mandu Gratin is perfect for a cozy solo meal.
Ingredients- 8 frozen dumplings
- 1 packet (17g) store-bought cream soup mix
- 1 cup water
- 1 Tbsp cooking oil
- 1 stalk green onion
- 1/2 cup kimchi
- Pinch of black pepper
- 100g shredded mozzarella cheese
- Pinch of parsley flakes
Cooking Instructions
Step 1
Prepare 8 frozen dumplings. Thaw them at room temperature or briefly steam them until pliable. If the dumplings are large, you can cut them into smaller pieces for easier eating later.
Step 2
Using scissors or a knife, cut the thawed dumplings into 3 equal pieces. This helps them mix well with the sauce and cook faster.
Step 3
Get one packet (17g) of store-bought cream soup mix ready. Any flavor of soup will work, but cream soup adds a wonderful creamy richness.
Step 4
In a bowl, dissolve the soup mix powder into 1 cup of water. Stir well until there are no lumps to ensure a smooth sauce.
Step 5
Heat 1 tablespoon of cooking oil in a pan over medium heat. Add the finely chopped green onion (1 stalk) and sauté until fragrant, creating a delicious green onion oil. Cook until the aroma of the green onion is prominent.
Step 6
On top of the fragrant green onion oil,
Step 7
add the finely chopped kimchi (1/2 cup) and sauté together. The kimchi tastes even better when it becomes slightly translucent as it cooks. Using moderately fermented kimchi will yield the best flavor.
Step 8
Add the prepared dumplings to the pan with the sautéed kimchi and green onion. Stir everything together so the dumplings are evenly coated. Sautéing the dumplings until they are lightly golden will enhance their flavor.
Step 9
Pour the dissolved soup mixture into the pan. Ensure the soup coats the dumplings and kimchi evenly.
Step 10
Reduce the heat to medium-low and stir continuously with a spatula to prevent sticking. Cook until the sauce thickens and all ingredients are evenly heated through. This should take about 3-5 minutes.
Step 11
Finally, add a pinch of black pepper to balance the flavors. The slight spiciness of the pepper complements the kimchi and dumplings perfectly.
Step 12
Transfer half of the cooked kimchi and dumpling mixture into an oven-safe dish. Spread it evenly at the bottom.
Step 13
Sprinkle about half of the shredded mozzarella cheese (100g) over the mixture. The cheese will melt and cover the dumplings.
Step 14
Add the remaining kimchi and dumpling mixture on top of the cheese layer. Layering creates a more appealing dish.
Step 15
Top generously with the remaining shredded mozzarella cheese. Bake in a preheated oven at 180°C (350°F) for about 10 minutes, or until the cheese is melted and golden brown. Adjust baking time based on your oven. Once removed from the oven, sprinkle with a pinch of parsley flakes for added color and aroma.
Step 16
Your Kimchi Mandu Gratin is ready! It’s best enjoyed warm right away.
