mandu

Easy Korean Kimchi Mandu (Kimchi Dumplings) Recipe

Kimchi Mandu (Kimchi Dumplings)

dumpling wrappers ((large))

Some water (in a small bowl (to help with sealing the wrapper))

kimchi ((about 2 weeks+ old Kimchi), finely chopped (*see note))

g tofu (firm) ((8.8 ounces), minced (*see note))

mung bean sprouts ((7 ounces), parboiled and finely chopped (*see note))

pork

onion

garlic chives ((0.3 ounces), finely chopped)

tsp fine sea salt

tsp sesame oil

tsp minced garlic

black peppers

Some cooking oil ((I used rice bran oil))

water

Combine and mix the filling ingredients in a mixing bowl. (I used my hand to mix.)

Place a dumpling wrapper on your palm and add the filling in the centre of the wrapper. Dip your finger in the water and lightly wet the edge of the dumpling wrapper. Seal the wrapper then place it on a non-stick flat surface. (I’m still a newbie when it comes to folding dumplings, so here is an awesome video instruction on “6 ways to fold a dumpling“. Don’t get intimidated by it if yours don’t look pretty at first. It takes some practice to make them pretty.)

Repeat step 2 until you use up the remaining ingredients.

Cook mandu per your preference.PAN FRIED MANDUIn a well heated pan, add some cooking oil. Place some mandu and cook over medium high 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 (1/4 cup) and put the lid on to cook with the steam. This will ensure the meat is thoroughly cooked without burning. Your mandu should be ready to eat when most of the water disappears in the pan (in about 5 mins).STEAMED MANDUPlace some non-stick materials (e.g. cabbage leaves or baking paper) on a steamer and place the mandu in it. Make sure the mandu are not touching each other. Put the lid on. Place the steamer over rolling boiling water (in a sauce pan) and cook the mandu for 15 to 20 minutes on medium low heat.

Serve the mandu on a plate while still hot and with Korean dumpling sauce.

Filled with shrimp and lots of healthy vegetables, these dumplings are easy to make, juicy and flavorful!

Shrimp dumplings (saeu mandu)

all purpose flour

salt

spinach

(340 grams) raw shrimp (Peeled and deveined)

(280 grams) green cabbage

(110 grams) fresh mushroom caps, stems removed ((shiitake, button, crimini, etc.))

garlic

ginger (or juiced)

soy sauce

sesame oil

salt to taste (about 1/4 teaspoon)

pepper

vinegar

black pepper (and/or gochugaru (red chili pepper flakes))

Add 2 cups of flour to a bowl. Dissolve 1/2 teaspoon of salt in 2/3 cup of water. Gradually add the water to the flour while mixing and checking the moisture level. Keep mixing by hand until the dough comes together, and knead with the heel of your hand until the dough is smooth bur slightly stiff. You can adjust the dough by kneading in a little more flour or more water.

Cover with a plastic wrap, and let it rest for 30 minutes to an hour. After resting, the dough should feel soft and smooth. (This is a good time to start making the filling.)

When ready to use, using a sharp knife, cut the dough into 4 long pieces on a lightly floured work surface. Roll each piece with both hands to make a thin log, 3/4 to 1-inch diameter. (Cover the remaining dough to keep it from drying out.)

Cut each log into 3/4 to 1-inch pieces. Press the cut side with the thumbs to flatten to a small disk. Dust and roll out each disk with a small rolling pin to a thin 3.5-inch circle. (You can also use a round cutter or wine glass.) Make a few wrappers at a time and wrap the filling in. Always cover the dough and wrappers that are not being used.

For the wrappers:

Blanch the spinach in boiling water, puree in a food processor. Run it through a sieve to extract green juice, about 2/3 cup. Follow the same steps for the wrappers above.

If making green dough

Coarsely chop the shrimp or pulse several times in a food processor. Finely chop the cabbage. Mix with 1 teaspoon of salt. Let sit for 5 - 10 minutes. Squeeze out excess water. (If using a food processor, add salt with the cabbage before pulsing.) Finely chop the onion and mushrooms. Combine all the filling ingredients in a large bowl. Mix well by hand.

For the filling:

Place a tablespoon of the filling on a wrapper. You don't need to wet the edges of the homemade wrapper. Seal tightly (pushing the air out with your fingers) into a half-moon shape. (You can add pleats if desired.) Dust the bottom of the dumpling with flour to keep it from sticking as the skin absorbs the moisture from the filling. Repeat this process until all the filling/wrappers are used.

To assemble:

Steaming: steam the dumplings for about 10 minutes in a steamer (longer if frozen). Make sure to line the steamer with a wet cheesecloth or paper towel to prevent the mandu from sticking.

Boiling: bring a pot of water to a boil. Add mandu (stirring gently so they don&#039;t stick to the bottom of the pot), a few at a time, and cook until all of them come up to the surface. Continue to cook for another minute or two.

Pan frying, heat the pan with 1 tablespoon of vegetable oil over medium high heat. Add the dumplings, making sure they aren&#039;t touching each other. Fry for 1 - 2 minutes, until the bottoms are golden brown. Add 1/4 cup of water to the pan, and cover immediately with a lid. Reduce the heat to medium low, and steam for 4 to 5 minutes. If the dumplings are frozen, cook a little longer.

To cook:

Manduguk (Korean Dumpling Soup)

- 20 pieces mandu (dumplings) (- See note)

anchovies

kelp (3 4-inch square pieces)

scallion white parts

soup soy sauce

Salt and pepper

scallion green part

In a large pot, add 10 cups of water and all the broth ingredients. Bring it to a boil over high heat. Reduce the heat to medium low and boil for 10 minutes.

To make the egg garnish (jidan),* separate the egg and gently whisk each part. Heat a lightly oiled small nonstick skillet over medium heat and pour each egg part into a thin layer, tilting the skillet (similar to making crepe). Cook each side until no visible egg liquid remains. (Do not brown the egg.) Slice into 1 1/2-inch long thin strips or 1-inch diamond shapes. Set aside.

Slice the scallion into thin strips.

Return the broth to a boil over medium high heat and stir in soy sauce, salt and pepper to taste. Add the mandu, stirring gently so they don’t stick to the bottom of the pot. Boil until all of them float, and reduce the heat to medium and simmer for additional 2 or 3 minutes.

Ladle the steaming soup into bowls and garnish with the sliced egg and scallion.

If you want to serve these dumplings later, freeze the dumplings. Do not refrigerate uncooked dumplings, as they will turn soggy.

Tofu and Kimchi Dumplings

(14-ounce package) House Foods firm tofu

canola oil (plus more for frying dumplings)

shallots

garlic (minced)

ginger

carrot

scallions (sliced)

kimchi (chopped)

coriander

rice vinegar

scallion (sliced)

Drain and remove the block of tofu from the package. Wrap a muslin square, thin cloth, or paper towels around the tofu. Place the block of tofu on a plate, and then place 2 or 3 places over the tofu to press it. Set it aside for 20 minutes.

Heat 1 1/2 tablespoons canola oil in pan over medium heat. Add the shallots and cook for 30 seconds. Then, add the garlic and ginger, and stir to combine. Next, add the carrots and scallions to the pan and cook for 30 seconds more. Transfer the vegetables to a plate and let it cool for 10 minutes.

Transfer the pressed tofu to a mixing bowl. Break the block of tofu into several large pieces and squeeze the tofu until it crumbles. Add the stir-fried vegetables, kimchi, soy sauce, sesame oil, coriander, and salt. Stir all the ingredients to combine.

Prepare the Filling

Fill a small bowl with water for wrapping the dumplings. Grab a baking sheet for the finished dumplings and a towel to cover the dumplings to prevent them from drying out. Get a spoon for scooping the dumpling filling.

Prepare the Dumpling-Making Station

Dip the edge of the dumpling wrapper into the bowl of water. Rotate the wrapper so that the entire edge of the wrapper is wet, creating a wet border about 1/4-inch wide. Place about 1 tablespoon of filling into the center of the wrapper (you may use more or less depending on the size of your dumpling wrapper).

Pinch together the wrapper on the right. Using your index fingers, create a pleat using the part of the wrapper that is away from you. Seal the pleat towards the right. Next, using your left thumb, create a pleat using the part of the wrapper that is closest to you. Seal the pleat towards the right. Continue creating pleats on both sides of the wrapper until you reach the end of the dumpling. Seal the dumpling. Refer to the step-by-step pleating photo in the post for a visual.

Continue pleating dumplings until you are out of filling or dumpling skins. If you notice that the dumplings are starting to dry out, cover them with a dry towel.

Make the Dumplings

Heat a large nonstick pan or well seasoned cast-iron skillet with 1 1/2 tablespoons of oil over medium-high heat. Arrange the dumplings over the pan. I usually cook about 15 dumplings at a time. Pan fry the dumplings for 2 to 3 minutes, until the bottoms are golden.

Next, hold the pan lid with one hand and pour about 1/4 cup of water into the pan with your other hand. You want just enough to cover the bottom of the pan. When the water comes in contact with the hot oil, there will be a lot of splattering, so use the lid of the pan as a shield. Cover the pan, reduce the heat slightly to medium, and cook for about 5 minutes.

Uncover the pan and let the dumplings cook for another minute or two, until the water is evaporated. You can also turn the dumplings over on their sides to brown the other sides. You'll need to add another tablespoon of oil to the pan. Transfer the cooked dumplings to a plate.

Repeat this entire cooking process if you want to cook the remaining dumplings. If you want to cook the dumplings later, freeze them.

Cook the Dumplings

Mix all the dipping sauce ingredients together. I like preparing the sauce 30 minutes before serving. This allows the sauce to fully absorb the herbs and spices in it.

Serve the potstickers with the dipping sauce. These potstickers also go very well with my sweet chili sauce.

Serve the Dumplings

Bibigo Korean Mandu served with easy stir-fried cabbage, onions, carrots, and red pepper. Drizzled with a sweet and savory Asian sauce.

Better Than Take-Out Bibigo Mandu with Stir-Fried Asian Noodles

Bibigo Mandu

tbsp cooking oil

water (depending

purchased Soba, Udon, Ramen,

onion, chopped

cabbage, chopped

carrot, chopped

red bell pepper, chopped

cilantro & sesame seeds

oyster sauce

honey sugar

tsp rice vinegar

In a wok or non-stick frypan heat neutral cooking oil on medium-high heat. Place in mandu, making sure they are separated. Allow to brown slightly for 2-3 minutes (depending on the heat of your pan).Depending on the size of your pan, you might need to do this in batches.

When the bottoms of the mandu are slightly browned (the oil will be spitting a little bit), very *carefully* add enough water to just cover the bottom of the pan, making sure to hold a tight-fitting lid over the cooking section to avoid splattering oil &amp; water. (see video)Quickly cover the pan and allow to steam until the water is evaporated and the mandu is cooked through - about 5 - 7 minutes. Once the water is starting to evaporate, the mandu will continue to brown on the bottom - monitor to make sure they don&#039;t burn. Remove from the pan and set aside.

For the mandu

In a jar with a tight-fitting lid combine all ingredients and shake. Set aside until needed.

For the sauce

Prepare the noodles according to package directions and have standing by to add to the stir fry pan. (I use soba noodles which just require a quick microwave to soften them).

Wipe out the pan and place on medium-high heat. Allow to come to temperature then add neutral cooking oil and the onion &amp; carrot. Stir fry until barely starts to wilt and color on the edges. Add the cabbage and red bell pepper. Continue to stir-fry, turning frequently until the veggies are crisp-tender.Push the veggies to the edges of the pan and add the noodles to the center. Add the sauce and incorporate everything together, allowing the sauce to bubble until caramelized, coating the noodles and the veggies. (see video)Turn out the mixture onto a serving platter and top with the cooked mandu. Garnish with chopped cilantro and sesame seeds (optional). Or, serve in the frying pan, wiping down the edges.

For the Noodles

Learn how to make bibim mandu. Essentially, it's sweet, tangy and spicy Korean potsticker salad that's very addictive!

Bibim Mandu (Korean Potsticker Salad)

lettuce leaves ((40 g / 1.4 ounces))

35 g cabbage ((1.2 ounces), thinly sliced)

lebanese cucumber

Some cooking oil (I used rice bran oil)

Tbsp Korean chilli paste ((gochujang))

Tbsp rice vinegar

Tbsp honey

Tbsp raw sugar

Tbsp sesame oil

sesame seeds

Clean/wash all the vegetables and prepare them as directed in the above ingredients section. Then set aside.

Prepare the dressing by mixing the listed ingredients in a bowl.

Heat the pan, add some oil and spread it around the pan. Place the dumplings on the pan and cook them until they are cooked through, about 5 mins. Set aside.

Combine the vegetables, dumplings and the dressing in a large mixing bowl then mix well. Serve.  (Mixing should be done just before you are ready to eat. Otherwise, your vegetables and dumplings won’t be as crunchy.)

Learn how to make delicious homemade mandu (Korean dumplings) from scratch with these step-by-step instructions. Filled with pork, cabbage, chives, and Korean sweet potato noodles, these mandu couldn&#039;t be more delicious. Recipe makes 40 large dumplings.

Homemade Mandu (Korean Dumplings)

dumpling wrappers

oz napa cabbage

oz Korean glass noodles (dangmyeon)

lb pork

Asian chives

Asian leeks or green onion

sweet rice wine (mirim)

ginger paste

tbsp sesame oil

tsp black pepper

tbsp rice vinegar

Korean chili flakes (gochugaru) (optional)

Chop napa cabbage finely and put it in a mixing bowl. Sprinkle 1 tsp salt and toss together; let it sit for 10 minutes. When the cabbage becomes lifeless, squeeze it out to get rid of moisture.

Boil Korean sweet potato noodles according to the package directions, about 6-7 minutes. Rinse in cold water and drain well. Chop into small pieces.

Put pork, cabbage, chives, leeks, and noodles in a large mixing bowl. Season with soy sauce, sweet rice wine, ginger, sesame oil, and pepper; mix well with your hand until all the ingredients are well incorporated.

To make the mandu filling

Put a heaping tablespoon of filling in the middle of wrapper, wet the edges of wrapper with water using your finger. Fold the wrapper in half and pinch the edges together. Bring the both ends toward the center. Pinch the ends together to complete.

To shape half moon dumplings

Put some filling in the middle of the wrapper and wet the edges with water using your finger. Bring one edge to the other and pinch in the center first, then make a small pleat on one side facing toward the center. Continue to make more pleats, usually about 4 pleats. Create the same number of pleats on the other side, facing the pleats toward the center.

To shape pleated dumplings

Bring a small amount of water in a large pot to boil. Make sure the bottom of your steamer doesn&#39;t touch the water. Place mandu without touching each other in a bamboo steamer (or regular steamer), lined with a cheese cloth or a steam liner. When the water boils, place the steamer over or in the pot. Cover and steam for 5 minutes. Serve immediately.

Meanwhile, make dipping sauce to go with dumplings. Combine all the sauce ingredients and drizzle it over dumplings.

To steam the mandu (dumplings)

What is Mandu? Mandu, or mandoo are Korean dumplings with a variety of different fillings depending on the region it originates from across Korea. They can be steamed, pan-fried, deep-fried, or even boiled for soups. What you&#8217;ll need: How to&hellip;

Mandu Lasagna

beef potstickers

marinara sauce

mozzarella cheese, shredded

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Top Tags

Kimchi Mandu (Kimchi Dumplings)

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Better Than Take-Out Bibigo Mandu w...

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Top 8 mandu recipes from across the web

The most viewed mandu recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Kimchi Mandu (Kimchi Dumplings)

Shrimp dumplings (saeu mandu)

Manduguk (Korean Dumpling Soup)

Tofu and Kimchi Dumplings

Better Than Take-Out Bibigo Mandu w...

Bibim Mandu (Korean Potsticker Sala...

Homemade Mandu (Korean Dumplings)

Mandu Lasagna

The most viewed mandu recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine