Kimchi Mandu

Lillie @dearnomdiary's avatar
Lillie @dearnomdiary

Ingredients

Filling

  • 4
    cloves Garlic
  • 1
    Shallot
    minced
  • 3/4
    cup green onion
    chopped
  • 1/4
    cup Dangmyeon
  • 1
    tsp Salt
  • 1
    tsp Ginger
    minced
  • 1
    tsp Sesame Oil
  • 5-6
    Shiitake Mushroom
    minced
  • 340
    g Ground Pork
  • 1/2
    tsp Black Pepper
  • 1/4
    package Tofu
  • 1
    cup Kimchi
    chopped

Dumplings

  • Large mandu wrappers
  • Flour
  • Water

Dipping Sauce

  • 2
    tbsp Soy sauce
  • 1
    tsbp White Vinegar
  • 1/8
    tsp Gochugaru
  • 1
    Red Chili
    chopped

Instructions

1
Mix all the filling ingredients together in a large bowl with your hands or a wooden spoon. Cover and refrigerate for 30 mins.
2
Remove filling mixture from the fridge and let it sit for 10 mins before wrapping. Dust a little flour on your fingers and place a wrapper on your palm.
3
Add 2-3 spoons of the filling to the center. Dab a little water along the edges of the wrapper. Seal tightly into a half-moon shape.
4
Dab a bit more water on the two ends, and stick them together to create a round shape. PRESS TIGHTLY. Repeat this process for the rest.
5
Place mandu in a steamer and steam over high heat for 10-15 mins.
6
Mix the dipping sauce ingredients together. Dip mandu in the sauce and enjoy!
Lillie @dearnomdiary's avatar
Mix all the filling ingredients together in a large bowl with your hands or a wooden spoon. Cover and refrigerate for 30 mins.