Kimchi mandu: Korean party food

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.

Combine flour, water, and salt until formed, then rest for 5-10 minutes.

Knead the dough until smooth, cover with plastic wrap, and rest for at least 30 minutes.

Form a snake with the dough and cut into 15-gram chunks for small wrappers or 30-35 grams for large wrappers.

Press with fingers to form even round disks, then roll out with a handleless rolling pin, keeping edges thin and center thicker.

Store with flour between sheets and keep covered to prevent drying out.

Prepare the filling by chopping the vegetables to desired size.

Combine all filling ingredients and season with salt, pepper, and sesame oil.

For kimchi filling, add kimchi, gochugaru, and tofu to half of the plain batch.

Wet the edges of a dumpling skin, add filling (about 1 teaspoon for small and 2-3 for large), and pinch edges to seal, removing air.

Steam on high heat for 6-8 minutes (15 minutes if frozen). For fried version, allow to sit for 5 minutes after steaming, then fry in a well-oiled pan until golden brown and crispy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens