Kimchi Mandu (Kimchi Dumplings)

Method7 steps

1. 1

   Step 1: Soak the dangmyeon (2 ounces) in enough warm water for about 30 minutes, as specified in the ingredient list. While it soaks, finely chop the kimchi (1 cup) and squeeze out excess liquid by hand.

   Soak the dangmyeon · 30 minUses 2 ounces dangmyeon (sweet potato starch noodles, soaked in warm water for about 30 min.) · Warm water, enough to soak the noodles · 1 cup packed finely chopped kimchi

   
2. 2

   Step 2: Blanch the mung bean sprouts (10 ounces) in boiling water, then drain, chop and squeeze out excess water.

   Uses 10 ounces mung bean sprouts, sukju namul (숙주나물) · Water, enough to blanch the mung bean sprouts

3. 3

   Step 3: Squeeze out water from the tofu (8 ounces); a cheesecloth makes this easier. Drain the noodles soaked in step 1 and finely chop them. Finely chop the onion (1/2 medium) and squeeze out excess water. Finely chop the scallions (2–3).

   Uses 8 ounces tofu · Soaked dangmyeon · 1/2 medium onion · 2–3 scallions, finely chopped

   
4. 4

   Step 4: Combine the squeezed kimchi, blanched sprouts, squeezed tofu, soaked chopped noodles, onion and scallions with the ground pork or beef (8 ounces), garlic (1 tablespoon), ginger (1 teaspoon), soy sauce (1 tablespoon), gochugaru (1 tablespoon), salt (to taste) and pepper (to taste). Add the 1 tablespoon sesame oil OR the optional 1 tablespoon perilla seed oil. Add the optional 2–4 tablespoons ground perilla seeds if using. Mix thoroughly by hand.

   Uses Squeezed chopped kimchi · Blanched squeezed mung bean sprouts · Prepared tofu, noodles, onion and scallions · 8 ounces ground pork or beef (or mix) · 1 tablespoon minced garlic · 1 teaspoon finely grated ginger or juiced · 1 tablespoon sesame oil · 1 tablespoon soy sauce

   
5. 5

   Step 5: Place a heaping teaspoon to a tablespoon of the prepared filling on a wrapper. Wet its edges with water OR the optional prepared egg wash, push out trapped air and seal tightly into a half-moon. For a round shape, bring the two ends together, wet one end and press tightly. Repeat while filling and wrappers remain; reserve any unused wrappers. The source lists 40 wrappers and an approximately 40-dumpling yield in its text, while its structured yield says 35, so the final count depends on the filling dose.

   Uses Prepared kimchi dumpling filling · 40 slightly thick dumpling wrappers · Water, as needed to seal the wrappers · Prepared egg wash, as needed instead of water to seal the wrappers (optional)

   
6. 6

   Step 6: Choose ONE cooking route. For steaming, line the steamer with damp cheesecloth or a damp paper towel, add water below the basket and arrange the raw dumplings from step 5 without crowding. Steam for about 10 minutes if fresh or 12 minutes if frozen, continuing as needed until the filling is cooked through and the ground meat reaches 71°C in the centre. If choosing an alternative in step 7, skip this steaming step.

   Steam: about 10 minutes fresh or 12 minutes frozen · 12 minUses Uncooked kimchi dumplings · Water, as needed in the steamer

7. 7

   Step 7: Instead of steaming, choose ONE of these routes for the UNCOOKED dumplings from step 5. Pan-fry: heat 2 tablespoons vegetable oil over medium-high heat, arrange dumplings without touching, and fry 1–2 minutes until the bottoms are golden. Add 1/3 cup water, cover immediately, reduce to medium-low and steam 4–5 minutes; alternatively, omit that water and fry over medium heat for 2–3 minutes per side. Frozen dumplings need longer. Deep-fry: heat a 2–3-inch depth of vegetable oil to 350°F (175°C), then fry about 2–3 minutes until golden. Boil: bring a pot of water to a boil, add a few dumplings at a time, gently stir to prevent sticking, and cook until they float, then another 1–2 minutes. For every route, continue as needed until the filling is cooked through and the ground meat reaches 71°C in the centre.

   Uses Uncooked kimchi dumplings · 2 tablespoons vegetable oil, for the pan-frying route · 1/3 cup water, for the covered pan-frying route · Vegetable oil, enough for a depth of 2–3 inches in the chosen frying vessel · Water, enough to boil the dumplings