Delicious Kimchi Mandu (Korean Dumplings)
How to Make Flavorful Kimchi Mandu at Home
During Lunar New Year celebrations, while Tteokguk (rice cake soup) is traditional, many families also prepare and enjoy dumplings! This recipe will guide you through making delicious Kimchi Mandu that’s perfect for sharing with your loved ones. The delightful chewiness of the dumpling wrappers combined with the spicy and savory filling creates an irresistible treat.
Mandu Filling Ingredients
- 1 whole well-fermented kimchi (aged kimchi)
- 500g ground pork
- 1 block of firm tofu (approx. 300g)
- 1 medium onion
- 50 dumpling wrappers (recommend using pre-made glutinous rice wrappers for large mandu)
Cooking Instructions
Step 1
First, let’s prepare the kimchi, the key ingredient that determines the flavor of your mandu. Take out some well-fermented kimchi (aged kimchi) from your refrigerator. The ripeness and sourness of the kimchi significantly impact the final taste, so using suitably aged kimchi is crucial.
Step 2
Rinse the prepared kimchi lightly in clean water to reduce excessive spiciness or sourness. Be careful not to rinse too much, as it can diminish the flavor. Squeeze out as much water as possible, then finely chop the kimchi. Chopping it finely with a knife retains a pleasant texture and enhances the taste.
Step 3
Place the chopped kimchi in a fine-mesh sieve or wrap it in cheesecloth and squeeze out as much liquid as possible. Excess moisture in the kimchi filling can make the mandu soggy and cause the wrappers to tear, so this step is very important. Set aside the squeezed kimchi.
Step 4
Finely chop the onion. For the ground pork, using pre-ground pork from the store is convenient. If you like, you can also add minced ginger or garlic at this stage.
Step 5
Prepare the tofu so it’s perfect for the mandu filling. Nowadays, many tofu shops sell tofu specifically prepared for dumplings, with excess water already removed, which makes the process much easier. If you’re using regular tofu, wrap it in a cloth and press it firmly with your hands or a tool to squeeze out as much water as possible.
Step 6
Now it’s time to make the mandu filling. In a large bowl, combine the well-drained kimchi, crumbled tofu, ground pork, and chopped onion. You can also add a pinch of salt, pepper, minced garlic, or ginger juice to taste, adjusting the seasoning as needed.
Step 7
Add the seasonings to the bowl with all the ingredients and mix thoroughly with your hands, as if kneading. Ensure all ingredients are well combined without clumps to create a perfect mandu filling. Mix until the filling has a good consistency, not too wet or too dry. Your delicious Kimchi Mandu filling is ready!
Step 8
Using pre-made glutinous rice wrappers for large mandu will give you a wonderfully chewy texture. Lightly moisten the edges of the dumpling wrapper with water; this helps the wrapper seal securely when you fold it. Place a generous portion of the prepared Kimchi Mandu filling in the center of the round wrapper.
Step 9
Fold the wrapper in half over the filling and press the edges firmly to seal. You can shape them into your preferred mandu design. While Kimchi Mandu is often steamed, today we’ll be boiling them! (Steaming them in a steamer basket will also yield delicious results).
Step 10
Carefully add the dumplings to a pot of boiling water. Once the mandu float to the surface, they have started cooking. Continue boiling for another 2-3 minutes after they float completely to ensure they are fully cooked. Drain the cooked mandu and immediately rinse them in cold water. This prevents them from sticking together and enhances their chewy texture. Drain them well on a sieve, and your delicious boiled Kimchi Mandu are ready.
Step 11
Let’s make a tasty dipping sauce to accompany the Kimchi Mandu. Mix soy sauce, vinegar, a touch of sugar, chili powder, sesame seeds, and finely chopped green onions according to your preference. Our family prefers eating them dipped in sauce rather than in mandu soup! You can also simply enjoy them with soy sauce.
