How to Make Korean Mandu Dumplings!

tofu

🥗Healthier: edamame

💰Cheaper: cottage cheese

Edamame adds protein while being plant-based.

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner and healthier.

dumpling wrappers

🥗Healthier: rice paper

💰Cheaper: wonton wrappers

Rice paper is gluten-free.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier and has a milder flavor.

Chop ginger, garlic, and spring onions finely.

Crumble firm tofu into a bowl.

Add a generous handful of kimchi and chop finely.

Blanch bean sprouts in boiling water to reduce moisture.

In the same pot, cook sweet potato noodles until soft, then drain.

Chop sweet potato noodles finely using kitchen scissors.

Mix chopped noodles, bean sprouts, tofu, and kimchi in a bowl.

Season the filling with a pinch of salt, sugar, sesame oil, soy sauce, and gochugaru, then mix well.

Add a little bit of leftover kimchi juice to the filling and mix again.

Make dumpling dough with dumpling flour, salt, vegetable oil, and hot water, knead until smooth, then set aside.

Roll out mandu skins slightly thicker than gyoza skins.

Place a heaped teaspoon of filling in the center of each skin, fold in half, and pinch the edges to seal.

Pinch the two flaps of the half-moon together in the center to form a classic mandu shape.

Place the folded mandus into a steam basket and steam for 7 to 10 minutes.

Let the steamed mandus sit for 1 to 2 minutes to cool slightly before serving.

Prepare a dipping sauce with white rice vinegar, soy sauce, gochugaru, sesame seeds, and sesame oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens