Mandu (Dumplings) with Meat and Kimchi in Colorful Dough

Ingredients

• The weights of all vegetables are measured after boiling, mincing, and squeezing out the moisture, so they will look like much more before cooking. You can add more or leave out ingredients according to your taste.
• If the filling is soggy, it becomes very difficult to fold the dumplings, so be sure to squeeze out the water thoroughly and firmly.

Steps

1. 

   Mix all the ingredients for the meat dumplings together. Season them at this point. Add the filling seasoning listed above and mix well.

   Place it in the refrigerator to mature while you make the dumpling skins.

2. 

   Mix all the minced vegetables together, then add the filling seasoning and toss well. Store this briefly in the refrigerator as well.

   Dumpling skin ingredients: 2 cups flour, 2/3 cup hot water, 1.5 tbsp cold water, 1 tsp salt (this makes about 40 dumpling skins).

   The ratio for the dumpling dough is flour (3) : hot water (1) : cold water (0.2).

3. Now starts the mission of making the dumpling skins.

   If you only make plain white skins, there is nothing complicated about it, but making three separate colors is a bit of extra work.

   First, for the green color, since I did not have spinach, I blended perilla leaves in a blender, minced them, and strained the liquid through a sieve.

   The red and yellow colors are food coloring used at rice cake mills. It took me a few days of searching around downtown to finally track down the red food coloring, but I bought it thinking I would use it from time to time.

   The water amount above is 2/3 cup using a paper cup.

   I used 2 cups of flour. Dissolve 1/3 tsp of food coloring into the water,

   and add 1/3 tsp of salt at this time.

   

   First, add 2 cups of flour to a bowl, and gently mix with a spoon while gradually pouring in 2/3 cup of boiled water.

   It is hot, so do not use your hands. Once it looks somewhat mixed together, add about one and a half tablespoons of cold water and mix again.

   From this point on, you can knead it with your hands.

4. 

   Knead vigorously for about 5 minutes.

5. 

   Dough in 4 colors is now ready. It needs to rest... wrap it in a cotton cloth or plastic wrap and leave it in the refrigerator for at least 1 hour. I kneaded it in the morning and folded the dumplings in the afternoon.

6. 

   Roll out the rested dough thinly with a rolling pin. Dust it with flour as you work so it does not stick.

7. 

   Press down firmly with a water cup similar in size to store-bought dumpling skins to cut out circles.

8. 

   If you use different colors for the meat dumplings and kimchi dumplings, you will be able to pick what you want before eating, right?

   With today's amounts of meat and kimchi filling ingredients, you will need about 200 dumpling skins. Make plenty of skins; if you have leftovers, you can make mini pizzas or kalguksu (noodle soup).

   Tomorrow I will post a colorful kalguksu made with the leftover dough.

9. 

   Bring water to a boil in a steamer, lay down a damp cloth, and arrange the dumplings so they do not stick to each other.

   If you pre-cook the meat before steaming, 5 minutes is plenty, but since I used raw meat, I steamed them thoroughly for about 10 minutes.

   When the steamed dumplings do not peel off easily, lightly sprinkle water onto the cloth as you pull them away, and they will come off cleanly.

Ppunwife's tips

• When the steamed dumplings do not peel off the cloth easily, lightly sprinkle water onto the cloth as you remove them, and they will come off cleanly.
• When rolling out the dough with a rolling pin, dust it with flour as you go to prevent sticking.

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