Kimchi Dumplings (Kimchi Mandu) by Chef Jia Choi

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.

Chop half a stalk of green onion into small pieces.

Blanch 200 grams of bean sprouts in boiling water for 1 minute.

Shock the blanched bean sprouts in cold water and squeeze out excess water.

Take firm tofu and remove all moisture from it, then set aside.

Prepare the kimchi by squeezing out all the juice.

In a bowl, combine ground pork, half tablespoon of soy sauce, salt, black pepper, one teaspoon of sesame oil, and one tablespoon of gochugaru.

Grate ginger and add it to the mixture.

Mix everything together until the mixture is sticky, which takes about 3 to 5 minutes.

Take a dumpling wrapper and place about 2/3 to 1 tablespoon of filling in the center.

Dip a finger in water and draw a circle on the outer edge of the wrapper.

Fold the wrapper in half and make a few pleats to seal it well.

Make sure the dumpling is well sealed and pretty with pleats.

Heat one tablespoon of cooking oil in a pan over medium-high heat.

Place the dumplings in the pan and cook until the bottoms are golden brown.

Add about a quarter cup of water to the pan and cover to steam the dumplings.

Wait until the wrapper turns transparent, indicating they are cooked.

To make the bottoms crispier, add one teaspoon of cooking oil around the dumplings and cook for another two minutes until crispy.

Prepare a dipping sauce by mixing quarter teaspoon of gochugaru, one tablespoon of soy sauce, and one tablespoon of rice vinegar.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens