Crispy and Spicy Kimchi Dumplings (Mandu)
Homemade Kimchi Dumplings: Even Tastier Than Store-Bought!
Introducing magical kimchi dumplings that are so deliciously crunchy and spicy, you won’t be able to stop eating them! Making them at home guarantees freshness and allows you to customize the flavors to your liking. These dumplings are a delightful treat that never gets old. Follow this special kimchi dumpling recipe from ‘All Recipes of the World’ and ‘Many Recipes’ to create a wonderful meal.
Dumpling Filling Ingredients- 20 dumpling wrappers (store-bought or homemade)
- 300g ground pork (preferably with less fat)
- 300g well-fermented kimchi, finely chopped and squeezed dry
- 2 stalks green onion (white part only), finely minced
- 100g cooked glass noodles, finely chopped
- 3 Tbsp gochugaru (Korean chili flakes, adjust to spice preference)
- Pinch of salt (adjust according to kimchi’s saltiness)
Pork Marinade Ingredients- 1 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 2 Tbsp minced garlic
- Pinch of minced ginger (or ground ginger)
- 1 Tbsp cooking wine or mirin (to remove pork odor)
- Pinch of black pepper
- 2 Tbsp sesame oil
- 1 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 2 Tbsp minced garlic
- Pinch of minced ginger (or ground ginger)
- 1 Tbsp cooking wine or mirin (to remove pork odor)
- Pinch of black pepper
- 2 Tbsp sesame oil
Cooking Instructions
Step 1
First, place the ground pork in a bowl. Add all the ingredients for the ‘Pork Marinade’ – soy sauce, oyster sauce, minced garlic, minced ginger, cooking wine, black pepper, and sesame oil. Mix well with your hands until everything is thoroughly combined. Marinating the pork beforehand allows it to absorb the flavors, resulting in a richer taste. Let it marinate for about 10-15 minutes.
Step 2
Take the cooked glass noodles and finely chop them into small pieces, about 0.5 cm wide. Chopping the noodles finely ensures they distribute evenly within the filling and makes it easier to shape the dumplings. If they are too long, the filling might clump.
Step 3
Finely chop the kimchi. Once chopped, use your hands or a clean cloth to squeeze out as much liquid as possible. Properly draining the kimchi is crucial to prevent a soggy filling and to avoid the dumpling wrappers tearing. If your kimchi is too sour, you can add a tiny pinch of sugar.
Step 4
In a large bowl, combine the marinated pork, the squeezed-dry chopped kimchi, the minced green onions, and the chopped glass noodles. Add the gochugaru and a pinch of salt. Mix everything together thoroughly by kneading with your hands to create the dumpling filling. It’s important to adjust the amount of salt based on the saltiness of your kimchi. Taste the filling and add more salt if needed.
Step 5
Prepare your dumpling wrappers. Place a spoonful of the filling onto the center of each wrapper. Lightly moisten the edges of the wrapper with water; this helps them stick together securely. Fold the wrapper in half over the filling and pleat or press the edges firmly to seal, creating your desired dumpling shape. You can make half-moon shapes or small pouches. To prevent the wrappers from drying out, cover them with a damp cloth while you work.
Step 6
Fill a steamer with plenty of water and bring it to a boil. Once the steam is rising, carefully arrange the dumplings in the steamer, making sure they don’t touch each other. Cover the steamer and cook over high heat for about 15 minutes. The dumplings are ready when they look translucent and have puffed up nicely. Your delicious homemade kimchi dumplings, with their characteristic spicy and crunchy texture, are now complete. Enjoy them warm with a side of soy sauce dipping sauce!
