Kimchi Mandu (Korean Kimchi Dumplings)
Kim Soo-mi’s Kimchi Mandu: The Best Holiday Food Recipe from Sumi’s Side Dishes!
Chuseok, the Korean harvest festival, is just around the corner! Instead of the usual songpyeon (rice cakes), why not try making special dumplings this year? The joy of sitting around with family to shape dumplings can make the holiday even more special. We made these kimchi mandu using Kim Soo-mi’s recipe with my sons, and the generous amount of well-fermented kimchi made them savory and refreshingly delicious. They were truly the best holiday dish!
Main Ingredients
- 1/4 head of aged kimchi (well-fermented)
- 1/2 onion
- 200g ground pork
- 1 block of tofu
- 1 egg
- A little chopped chives or green onions
- A pinch of black pepper
- 1 Tbsp soy sauce
- 1 Tbsp minced garlic
- 1-2 Tbsp flour (to adjust filling moisture)
- Mandu (dumpling) wrappers, as needed
Cooking Instructions
Step 1
Finely chop all the ingredients for the dumpling filling. Dice half an onion. While the broadcast used chives, you can substitute with green onions if you have them at home. Chop the green onions or chives finely.
Step 2
Place the tofu in a cheesecloth or clean kitchen towel and squeeze out as much water as possible. Properly draining the tofu is crucial to prevent the filling from becoming watery and to ensure a fluffy texture.
Step 3
In a large bowl, combine the 200g of ground pork, chopped green onions (or chives), squeezed tofu, and diced onion.
Step 4
Take the well-fermented kimchi, squeeze out the excess brine and discard it. Chop the kimchi finely. If you prefer a tangier flavor, you can use slightly less of the squeezed brine.
Step 5
Add the chopped kimchi to the large bowl, along with 1 Tbsp minced garlic, 1 Tbsp soy sauce, and a couple of pinches of black pepper. Mix in 1-2 Tbsp of flour and crack in 1 egg. Knead the mixture thoroughly with your hands until it becomes cohesive and sticky. This manual kneading helps create a delightfully chewy filling. Behold, a beautifully prepared kimchi mandu filling!
Step 6
Now, it’s time to shape the dumplings. Lightly moisten the edges of a dumpling wrapper with water. Place about 1 tablespoon of the filling in the center. Fold the wrapper in half and press the edges firmly to seal, ensuring no filling escapes. Shape them beautifully, making sure the sides don’t burst. You can create elegant gyosa-style dumplings or resemble pretty songpyeon.
Step 7
Arrange the shaped dumplings in a steamer basket over boiling water and steam for about 15 minutes. After 15 minutes, your delicious kimchi mandu will be ready! The steaming dumplings, enveloped in fragrant steam, look incredibly appetizing. Enjoy them hot!
