How to Make Korean Kimchi Dumplings (mandu)

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.

Make homemade wrappers with flour, salt, oil, and water. Divide dough into small balls and roll them out using a bottle.

Blanch mung bean sprouts in boiling water briefly, then transfer to ice-cold water to cool.

Squeeze excess moisture from the blanched mung bean sprouts and extra firm tofu to prevent a wet filling.

Chop the drained mung bean sprouts and add them to a bowl with crumbled tofu.

Season the mixture with sesame oil and fine sea salt, then mix gently to combine.

Chop flat chives finely and set aside.

In a separate bowl, combine ground pork and ground beef, soy sauce, chopped garlic, sea salt, grated fresh ginger, and freshly ground black pepper. Mix thoroughly using hands or gloves.

Chop cabbage kimchi and add it to the meat mixture along with the chopped chives. Mix everything together until well combined.

Prepare a tray with flour to prevent sticking. Use store-bought wrappers or homemade ones.

Wet the edges of the wrapper with water, add filling, and seal from the center outwards to avoid lopsidedness. Pleat the edges for a traditional look.

Freeze the assembled mandu separately on a tray until firm, then transfer to a bag for storage.

To cook, steam the mandu in a bamboo steamer or add directly to boiling soup.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens