Mandu with Kimchi
Mandu dumplings are Korean dumplings with a wheat-flour dough wrapper, filled with kimchi and can easily be steamed, boiled, pan-fried, or deep-fried.
For the filling:
- Yield
- 30 dumplings
Directions
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Squeeze out the excess liquid from the chopped kimchi. Place in a large mixing bowl.
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In a pot of boiling water, blanch the bean sprouts for 2 minutes to soften. Drain, press out the water, then rough chop. Add to the kimchi. Toss in the garlic, ginger, and minced scallions. Mix thoroughly.
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Press out the water from the tofu by twisting gently in cheesecloth or pressing with a towel. Gently crumble and season with salt, pepper and 1 teaspoon of sesame oil. Toss into the kimchi mixture and mix well.
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Stir in the soy sauce, gochujang, sesame oil, and a pinch of salt to season.
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Mix well and form the dumplings.
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Shape the dumplings: Place one heaping teaspoonful to a tablespoon of the filling on a round dumpling wrapper. Use your fingertips or small pastry brush to wet the edges with water and seal tightly (pushing the air out with your fingers) into a half-moon shape. (Stop here if you want crescent-shaped dumplings.) Then, bring the two ends together, apply water or egg wash to one end and press tightly to create a round shape. Repeat this process until all the filling/wrappers are used.
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Steam the dumplings: Line a steamer rack or basket with parchment paper or cabbage leaves.
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Add 4 to 8 dumplings, depending on the size of the steamer, careful not to crown them.
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Place steamer in a pot or wok of boiling water.
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Cover and steam mandu for 7 minutes over medium heat. Repeat until all dumplings are cooked.
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Serve with dipping sauce.
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Fry the dumplings: Heat 4 tablespoons of vegetable oil in a skillet. Add 6 to 8 dumplings, without crowding them, and cook over medium heat for about 2 minutes until the bottoms turn golden brown. Gently flip and cook for another 3 minutes until all sides are golden brown with a crispy edge.
From Shawnie's class “Korean at Home”
