Kimchi Mandu (김치만두) - Kimchi Dumplings

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.

Blanch, rinse, and drain the bean sprouts, then chop them into smaller pieces.

Squeeze out excess water from the bean sprouts using hands or cheesecloth, but do not over-squeeze to avoid stringiness.

Press or squeeze the tofu to remove excess water until it is crumbly.

Chop the noodles into smaller pieces if they are long.

Squeeze the kimchi to remove some moisture, keeping it slightly moist for the dumplings.

Combine 8 ounces of pork and beef in a bowl.

Add 1/2 cup of chopped onion, 1/2 cup of chopped scallions, 1 tablespoon of minced garlic, 1 teaspoon of minced ginger, 1 tablespoon of soy sauce, 1/2 teaspoon of salt, 1 tablespoon of pepper, and 1 tablespoon of sesame oil to the meat mixture.

Mix the ingredients thoroughly, starting with the meat and kimchi, then adding tofu and noodles, and finally the vegetables.

Microwave a small portion of the mixture for 30-40 seconds to check seasoning and adjust salt if necessary.

Prepare store-bought dumpling wrappers by defrosting them overnight in the fridge and bringing them to room temperature for about an hour before use.

Cover the wrappers with a damp towel to prevent them from drying out.

Wet the edges of the dumpling wrappers with water before filling them to ensure they seal properly.

Place a heaping tablespoon of filling in the center of the wrapper, press it down, and fold the wrapper in half, pinching the edges tightly to seal.

For pleated dumplings, press the filling down, fold the wrapper, and pinch the edges to create pleats.

To make a leaf-shaped dumpling, pinch one corner, fold it over, and continue pinching the edges alternately to create a leaf shape.

Freeze the dumplings spaced apart for about 30 minutes to an hour before transferring them to an airtight bag for longer storage.

Steam the dumplings by bringing water to a boil, then turning off the heat before placing the dumplings in the steamer.

Turn the heat back on and steam the dumplings for about 12 minutes.

Turn off the heat and let the dumplings cool for a few minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens