Authentic Korean Kimchi Mandu (Dumplings)
Making Traditional Kimchi Mandu for Holiday Feasts
This recipe for Kimchi Mandu is perfect for holiday gatherings. These flavorful dumplings feature a delightful combination of spicy kimchi, soft tofu, and savory ground pork, making them a crowd-pleaser for all ages. Prepare a generous batch to enjoy in various ways, such as in soup (manduguk), steamed, or pan-fried.
Dumpling Filling Ingredients
- 1 head well-fermented kimchi (approx. 1kg)
- 300g ground pork
- 1kg firm tofu
- 1 medium onion
- 5 sheets store-bought dumpling wrappers (approx. 50 dumplings)
Cooking Instructions
Step 1
First, prepare the key ingredient for delicious Kimchi Mandu: the kimchi. Choose a head of well-fermented napa cabbage kimchi, weighing around 1kg. It’s best to use kimchi that is properly aged; overly fresh or mushy kimchi can compromise the flavor of the filling.
Step 2
Rinse the prepared kimchi briefly under running water to remove excess brine, then finely chop it. Chopping by hand preserves a better texture, but you can use a food processor if you’re short on time. Discard the thick core parts of the kimchi and focus on chopping the leaves.
Step 3
Squeeze out as much liquid as possible from the chopped kimchi. Excess kimchi juice can make the dumpling filling soggy and dilute the flavor. Squeeze firmly with your hands or use a cheesecloth for best results.
Step 4
Peel and finely chop the medium onion. Prepare 300g of ground pork. You can substitute beef or chicken for pork if preferred, but pork complements the distinct flavor of Kimchi Mandu perfectly.
Step 5
Thoroughly drain the firm tofu. Use the back of a knife or a cheesecloth to press out as much water as possible. If the tofu is too wet, the filling will become mushy. Crumble the drained tofu into small pieces. In a large bowl, combine the squeezed kimchi, crumbled tofu, chopped onion, and ground pork.
Step 6
Mix all the ingredients in the bowl thoroughly until well combined. Seasoning can be adjusted based on the saltiness of your kimchi; add a pinch of salt or pepper if needed. The goal is to gently combine the ingredients rather than overmixing.
Step 7
Now it’s time to fill and wrap the dumplings. Lightly moisten the edges of a dumpling wrapper with water, place a portion of the filling in the center, and fold it into your desired shape. Ensure the edges are sealed tightly to prevent them from opening during cooking. Enjoy the process of creating various shapes!
Step 8
To cook the Kimchi Mandu, bring a pot of generously salted water to a rolling boil over high heat. Carefully add the prepared dumplings, ensuring they don’t stick together. Space them out as you add them to the boiling water.
Step 9
Once the water returns to a boil after adding the dumplings, gently stir them with chopsticks to prevent sticking. As the dumplings cook, they will float to the surface. Check if the wrappers look translucent and the filling is cooked through. Once they are all floating and cooked, remove them from the boiling water, drain them in a colander, and your delicious Kimchi Mandu is ready!
Step 10
Congratulations! Your homemade Authentic Korean Kimchi Mandu is complete. Enjoy the signature spicy and savory flavor that makes these dumplings so special. They are delicious served steamed, or you can make a hearty manduguk (dumpling soup) by adding them to a flavorful broth. Wishing you a warm and wonderful holiday season with your loved ones!
