KIMCHI & Dumpling LOVER'S DREAM Recipe🥟🌶 King-Size Over-Stuffed Kimchi Dumplings/Mandu 만두 전문집 김치만두

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner and lower in fat.

dumpling wrappers

🥗Healthier: whole wheat wrappers

💰Cheaper: potato or rice wrappers

Whole wheat offers more fiber.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat option.

kimchi

🥗Healthier: homemade kimchi

💰Cheaper: store-bought kimchi

Homemade can control spice and fermentation.

Place 150 g sweet potato starch noodles in a big baking pan.

Pour 3 cups of hot water over the noodles.

Add 3 cups of cold water to the noodles and press them down.

Cover the noodles with a plate to keep them submerged and let soak for 15-20 minutes.

In a bowl, combine 320 g ground pork with 2 big pinches of salt, 3 tbsp extra fermented kimchi juice, 1 tbsp soy sauce, and 1 tbsp minced garlic. Mix well and set aside.

Chop 2 cups of extra fermented kimchi using kitchen shears, ensuring not to overly chop it.

Wrap half a block (8 oz) of extra firm tofu in cheesecloth and squeeze out excess liquid.

Add the tofu to the kimchi bowl along with 3 finely minced green onions and 6-8 finely minced garlic chives.

Finely mince 1/2 small onion and add it to the mixture.

Check the noodles after 10 minutes; they should be bendy and not stiff. Drain them in a strainer.

Chop half of the noodles into small sections and mix them into the kimchi mixture.

Add 2 big pinches of salt, 1 tbsp crushed sesame seed salt, 2 tbsp brown sugar, 2 tbsp gochugaru, and 2 tbsp sesame oil to the mixture.

Optionally, add 1 tbsp Korean beef bouillon powder or 1/4 tsp MSG.

Incorporate 1/2 cup of Korean breadcrumbs and 1 egg (or 1 tbsp corn starch/potato starch for vegan) into the mixture and mix thoroughly.

Prepare to shape the dumplings immediately to prevent sogginess from the filling.

Use Korean dumpling wrappers, recommended for their softness and chewiness.

Dust the top layer of wrappers with cornstarch and keep them covered with plastic wrap while working.

Take a dumpling wrapper, add a portion of stuffing shaped into an oval, and wet one side with cold water.

Seal the dumpling by pressing the edges together, ensuring no air pockets remain.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens