Clean and Mild Kimchi Mandu (Kimchi Dumplings)
A steamed dumpling dish made with rinsed kimchi, tofu, and pork for a clean, mild flavor.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
These kimchi mandu are made with rinsed kimchi for a clean, mild flavor without any greasiness. The mixed filling is rested for a while to develop its flavor, then steamed in a steamer for about 10 minutes to finish.
- Servings
- about 4–5 servings
- Cook time
- 10 minprep not included
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Pork300 g
- Kimchi200 g
- Tofu200 g
- Sweet potato glass noodles (dangmyeon)100 g
- Onion100 g
- Large green onion (daepa)50 g
- Mung bean sprouts100 g
- Red chili pepper30 g
Pork seasoning
- Ground black pepper1 tsp
- Garlic1 tsp
- Ginger1/2 tsp
- Mirin (cooking rice wine)1 tsp
- Salt1 tsp
Filling seasoning
- Soy sauce1 tbsp
- Garlic1 tbsp
- Salt1 tsp
- Mirin (cooking rice wine)2 tbsp
- Ground black pepper1 tsp
- Toasted sesame oil1 tbsp
- Ginger1 tsp
- You can adjust the amount of glass noodles or meat according to your preference.
Steps
Blanch the mung bean sprouts briefly, finely chop them, and squeeze out the moisture thoroughly. Finely mince the onion and red chili pepper.
Mix the pork well with the seasoning amounts listed above, finely mince the large green onion, and squeeze the moisture out of the tofu.
Rinse the kimchi in water and finely chop it, and boil the sweet potato glass noodles then finely chop them.
Place all the filling ingredients in a large bowl, add the filling seasonings according to the amounts, and knead everything together.
You can prepare the ingredients in the morning and shape the dumplings in the afternoon. Letting it rest and mature makes the dumplings much tastier.
Before shaping the dumplings, beat 2 egg yolks into the filling and mix. You can use the egg whites when sealing the dumplings.
I just cannot shape dumplings nicely. I worked hard on them, but they turned out looking awkward.
Prepare the filling in advance and shape the dumplings together when the whole family gathers.
Doing it alone takes a lot of time and effort. Next time, I will take photos of making the dough and post them.
Pour water into the steamer, and once it boils, line it with a cotton cloth and place the dumplings inside. I steamed them for about 10 minutes.
Ppunwife's tips
- If you prepare the ingredients in the morning and shape the dumplings in the afternoon, the resting time will make them even tastier.
- You can use the egg whites as glue when sealing the dumpling wrappers.
- For the vinegar soy sauce, mix in the ratio of 2 tbsp soy sauce, tbsp vinegar, 1 tbsp water, and 1 sugar, and you may also add minced green onion, chili pepper, or gochugaru (Korean chili flakes).
FAQ
How long does it take to steam the dumplings?
Once the steamer is steaming, line it with a cotton cloth, place the dumplings inside, and steam for about 10 minutes.
How are eggs used when making the dumplings?
Mix 2 yolks into the dumpling filling, and use the remaining whites to seal the dumpling wrappers when folding.
Do I need to shape the dumplings right after making the filling?
Letting the filling rest, such as preparing the ingredients in the morning and shaping them in the afternoon, makes the flavor even better.
How do you make the accompanying vinegar soy sauce?
Mix at a ratio of 2 tbsp soy sauce, 1 tbsp vinegar, 1 tbsp water, and 1 tbsp sugar, and add minced green onion, chili pepper, or gochugaru to taste.
