Kimchi Mandu

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  • Level: Intermediate
  • Total: 2 hr 20 min
  • Active: 1 hr 15 min
  • Yield: about 56 dumplings
These kimchi dumplings are stuffed with kimchi, ground pork and tofu--a perfect combination. Kimchi mandu taste best when made with super-ripe, over-fermented kimchi that is pungent and sour, but your favorite store-bought kimchi will work too. This recipe makes a lot, but you can freeze the dumplings, then boil, steam or pan-fry a batch whenever you want a snack. (I call for steaming here to showcase the kimchi flavor.) You can form the dumplings in different shapes too; I like a tortellini-shape because it is super easy. The dipping sauce is completely optional--but is a quick and delicious addition!

Ingredients

Dipping Sauce:

Directions

Special equipment:
an 8- to 10-inch bamboo or metal steamer basket
  1. Using gloves, squeeze the kimchi by hand and discard all but 1 tablespoon of the brine/liquid. Finely chop the kimchi and add it to a large bowl with the reserved kimchi brine.
  2. Put the tofu in a piece of cheesecloth or a kitchen towel and wring to remove as much water as possible. Add the tofu to the same large bowl, then add the ground pork, gochugaru, ginger, fish sauce, soy sauce, toasted sesame oil, garlic, scallions and 1 teaspoon salt. Mix to combine.
  3. Line a baking sheet with parchment. Place the dumpling wrappers next to it with the floured side facing down. Set a small bowl of water nearby. Spoon about a tablespoon of the filling in the center of a wrapper. Wet the edge of the wrapper with water using your finger and fold the circle in half like a taco. Bring together the 2 points of the half-circle and overlap them; wet the edges with water if they do not stick or seal. Cover with a slightly damp towel to keep the dumplings from drying out. Repeat with the remaining filling and wrappers.
  4. If serving immediately, fill a large pot that will fit an 8- to 10-inch bamboo or metal steamer basket with a few inches of water (the water shouldn’t touch the bottom of the basket) and bring to a boil over high heat. Place the steamer basket inside, line the basket with a perforated parchment circle and place a batch of dumplings on the parchment, leaving about 1 inch between each. Cover and steam until the filling is opaque and the wrappers are translucent, 8 to 10 minutes. Repeat with additional batches as desired. Freeze any uncooked dumplings on a baking sheet until frozen and firm, then store in the freezer in freezer-safe ziptop bags.

Dipping Sauce:

  1. Whisk together the vinegar, soy sauce, sesame seeds, sesame oil, gochugaru, sugar and scallions in a small bowl.