Kimchi Mandu (Kimchi Dumplings)

Method8 steps · about 1 hr 10 min

1. 1

   Step 1: Squeeze excess water from the finely chopped aged kimchi (1 1/2 cups), minced firm tofu (250 g) and already parboiled chopped mung-bean sprouts (200 g), using a clean cloth or similar method. Excess moisture can tear the wrappers.

   Uses 1 1/2 cups kimchi, at least about 2 weeks old, finely chopped · 250 g firm tofu, minced · 200 g already-parboiled mung-bean sprouts, finely chopped

2. 2

   Step 2: Mix the squeezed kimchi, tofu and sprouts with the minced pork or beef (130 g), chopped onion (1/2), garlic chives (10 g), egg (1), sea salt (1 tsp), sesame oil (1 tsp), garlic (1/2 tsp) and a few sprinkles of ground black pepper.

   Uses squeezed kimchi, tofu and sprouts · 130 g minced pork or beef · 1/2 onion (50 g), finely chopped · 10 g garlic chives, finely chopped · 1 egg · 1 tsp fine sea salt · 1 tsp sesame oil · 1/2 tsp minced garlic

3. 3

   Step 3: Take one large dumpling wrapper and put some prepared filling in the center. Moisten its edge with a finger dipped in the sealing water, then fold and seal it firmly. Set the dumpling on a non-stick surface.

   Uses 1 large dumpling wrapper · A portion of the prepared filling · A little water to seal the wrapper

4. 4

   Step 4: Repeat with the remaining 24 wrappers and filling to make about 25 sealed dumplings. Choose either the pan-fried route in the next two stages or the separate steamed route.

   Uses first assembled dumpling · Remaining 24 dumpling wrappers · Remaining filling, after the first dumpling · Sealing water as needed for the remaining wrappers

5. 5

   Step 5: For pan-frying, heat a pan and add some cooking oil. Put in a batch of assembled dumplings and cook over medium-high heat for 2–3 minutes, until their bottoms are golden. Proceed to the covered-steaming stage. Skip this and the next stage if using the separate steamed route.

   Uses A batch of assembled dumplings · Cooking oil, as needed for pan-frying

6. 6

   Step 6: For the pan-fried route, lower the heat to medium or medium-low. Carefully add 1/4 cup water to the browned dumpling batch and cover. Steam for about 5 minutes, until most water has evaporated and the meat filling is cooked through; continue as needed to reach that endpoint. Repeat the browning and covered-steaming stages with the remaining assembled dumplings, using more oil as needed and another 1/4 cup water for each further batch.

   Steam browned dumplings; check filling · 5 minUses dumplings with browned bottoms · 1/4 cup water for this pan-frying batch · Further batches of assembled dumplings, if needed · Another 1/4 cup water for each further pan-frying batch · Further cooking oil as needed for later batches

7. 7

   Step 7: For the steamed route instead of pan-frying, line a steamer with baking paper or cabbage leaves and arrange assembled dumplings without touching. Cover and set over rolling-boiling water. Steam over medium-low heat for 15–20 minutes, until the filling is fully cooked. Repeat in batches if necessary.

   Steam raw dumplings until cooked · 20 minUses Assembled dumplings, only for the alternative steamed route · Water below the steamer, only for the steamed route

8. 8

   Step 8: Serve the cooked dumplings hot, choosing either the pan-fried-and-steamed batch or the alternatively steamed batch. Offer prepared Korean dumpling dipping sauce if desired. To freeze unused dumplings, steam them first, cool on a tray, freeze the tray for about 30 minutes to firm, then bag and use within about a month.

   Uses Cooked dumplings from the pan-fried route · Cooked dumplings from the alternative steamed route · Prepared Korean dumpling dipping sauce to serve, optional