Kimchi Mandu. Typically, kimchi dumplings are filled with a mixture of kimchi, pork, tofu, bean sprouts, onions, and scallions. In this updated recipe, I also used dangmyeon (당면), sweet potato starch noodles, which is also common in mandu fillings. The key to making good kimchi mandu is to use fully fermented kimchi.

You can use them for this recipe. I showed you how to make them large, because we're going to make king-size mandu today: big and substantial. Easy and delicious Korean Kimchi Mandu (Kimchi dumplings) recipe. You can have Kimchi Mandu using 14 ingredients and 7 steps. Here is how you cook that.

Ingredients of Kimchi Mandu

Prepare 25 of dumpling wrappers large.
Prepare of Some water in a small boal (to help with sealing girl wrapper).
It's 1 1/2 cups of Kimchi (abt. 2 weeks + old), finely chopped.
It's 250 g of tofu (firm),minced.
Prepare 200 g of mung bean sprouts, parboiled and finely chopped.
It's 130 g of minced pork (of beef).
It's 1/2 of onion, finely chopped.
You need 10 g of garlic chives, finely chopped.
It's 1 of egg.
You need 1 tsp of fine sea salt.
Prepare 1 tsp of sesame oil.
It's 1/2 tsp of minced garlic.
You need A few of sprinkles of ground black pepper.
Prepare 1/4 cup of water to use in pan (you'll need more each batch).

If there is Jiaozi in China and Gyoza in Japan, we have something similar called Mandu / Mandoo (만두) in Korea. There are many ways of making Korean mandu / Korean dumplings and one of the most popular is Kimchi Mandu (Kimchi Dumplings, 김치만두). A bit Kimchi is Korean fermented vegetables and Mandu means Korean filled dumplings. Mandu is usually filled up many different vegetables, noodles, tofu and ground meat/seafood.

Kimchi Mandu instructions

Combine and mix the filling ingredients in a mixing bowl..
Place a dumpling wrapper on your palm and add the filling in the centre of the wrapper. Dip your finger in the water and wet one edge of the dumpling wrapper. Seal the wrapper then place it on a non - stick flat surface..
Repeat step 2 until you use all of the remaining ingredient..
Cook Mandu by your preference..
Pan fried mandu: In a well heated pan add some cooking oil. Place some mandu and cook over medium heat until the bottom of the mandu is golden brown (2 to 3 mins). Reduce the heat to medium to medium low. Add the water and put the lid on to cook with the steam. This will ensure the meat is thoroughly cooked without burning. Your mandu will be ready to eat then most of the watet disappeard in the pan (in about 5 mins)..
Steamed mandu: Place some non stick materials on Steamer (e.g. cabbage leafs or baking paper) and place the mandu in it. Make sure the mandu are not touching each other. Put the lid on. Place the steamer over boiling water (in a sauce pan) and cook the mandu for fifteen to twenty minutes on medium low heat..
Serve the mandu on a plate while still hot and with korean dumpling sauce..

Though, my favorite Mandu is definitely Kimchi Mandu because it's slightly spicy and tangy from kimchi, the flavor is just so delicious! Mandu 만두 shared here are Korean dumplings made with lots of kimchi in the filling. Pork & kimchi dumplings (돼지 고기 & 김치 만두) is a famous Korean dumpling flavours filled with pork and kimchi (what else? hehe). I kept putting it off because I'm lazy and because making dumplings seems hard work. I'm really proud of this king-size kimchi-filled dumplings recipe.