Soft Ggulim Mandu: Healthy Kimchi and Meat Dumplings Without Wrappers
Tired of Dumpling Wrappers? Easy Ggulim Mandu (Kimchi & Meat) Recipe Without Wrappers!
Introducing Ggulim Mandu, a delicious dumpling with a moist and tender texture, made without traditional wrappers! You don’t need to make or buy dumpling skins. This super simple recipe involves just rolling the filling in starch powder. It’s also a healthier option as it contains no flour, making it easy on your stomach. Make these delightful kimchi and meat dumplings conveniently at home!
Dumpling Filling Ingredients
- 1kg ground pork (recommend a cut with less fat)
- 1/2 head of well-fermented aged kimchi (approx. 300g)
- 200g bean sprouts
- 1/2 large onion
- 1-2 stalks green onions (white parts mostly)
- 40g dried glass noodles
- 1/4 block firm tofu (approx. 100g)
Pork Marinating Seasonings
- 1 egg
- 2 Tbsp minced garlic
- 2 Tbsp oyster sauce
- 1 Tbsp soy sauce
- 1/2 Tbsp salt
- 1 Tbsp sesame oil
- Pinch of black pepper
- 1 egg
- 2 Tbsp minced garlic
- 2 Tbsp oyster sauce
- 1 Tbsp soy sauce
- 1/2 Tbsp salt
- 1 Tbsp sesame oil
- Pinch of black pepper
Cooking Instructions
Step 1
First, prepare the pork filling. In a large bowl, combine 1kg of ground pork with all the marinating seasonings: 1 egg, 2 Tbsp minced garlic, 2 Tbsp oyster sauce, 1 Tbsp soy sauce, 1/2 Tbsp salt, 1 Tbsp sesame oil, and a pinch of black pepper. Mix thoroughly with your hands until the mixture becomes slightly sticky and well-combined. Marinating the pork beforehand makes the dumplings more tender and flavorful.
Step 2
Now, let’s prepare the vegetables for the filling. Finely chop 1-2 stalks of green onions, focusing on the white parts. You can adjust the amount of green onion according to your preference.
Step 3
Finely mince 1/2 large onion. If you chop it too coarsely, the texture might be noticeable when the dumplings are cooked, so aim for a fine mince.
Step 4
Blanch 200g of bean sprouts in boiling water with a little salt for about 30 seconds. Be careful not to overcook them, as they can become mushy. After blanching, rinse the bean sprouts under cold water, squeeze out all the excess moisture thoroughly, and then finely chop them. Squeezing out the water is crucial to prevent the filling from becoming watery.
Step 5
Drain 1/4 block of firm tofu (approx. 100g) very well by pressing it with paper towels or a clean cloth. Once the moisture is removed, mash the tofu with a fork or your hands.
Step 6
Rinse 1/2 head of well-fermented aged kimchi, removing the core. Squeeze out as much liquid as possible and then mince it finely. Avoid adding too much kimchi juice, as it can make the filling too sour or watery. Squeezing it dry is important.
Step 7
Soak 40g of dried glass noodles in lukewarm water for 5-7 minutes until softened. Drain the noodles and then finely chop them with a knife or scissors. This makes them easier to incorporate into the filling.
Step 8
It’s time to combine all the filling ingredients. In a large bowl, add the marinated ground pork, minced kimchi, minced onion, minced green onion, minced bean sprouts, chopped glass noodles, and mashed tofu. Mix everything together thoroughly by hand, kneading until the mixture becomes cohesive and well-combined. This ensures the dumplings will hold their shape.
Step 9
Scoop out portions of the filling with a spoon and roll them into uniform balls with your hands. Aim for bite-sized pieces or your preferred size. If the filling is too soft to handle, you can chill it in the refrigerator for a bit to make it easier to shape.
Step 10
Roll each shaped dumpling ball in a generous amount of starch. Coat it once, then gently roll and press it again in the starch 2-3 more times to evenly coat the entire surface. A thin, even layer of starch is key to preventing the dumplings from sticking together and maintaining their shape when steamed.
Step 11
Bring water to a rolling boil in a steamer pot over high heat. Once the water is boiling vigorously, line the steamer basket with a damp cheesecloth or lightly grease it. Arrange the starch-coated dumplings in the steamer, ensuring they have some space between them to avoid sticking. Cover the pot and steam for 8-10 minutes, or until the dumplings appear translucent and cooked through. Adjust the steaming time based on the size of your dumplings.
