The long awaited kimchi mandu recipe i did for Buzzfeed!

This is Korea’s take on dumplings and of course they added their signature ingredient, kimchi! I pan-fried mine but you can definitely steam or boil your dumplings as well. I recommend freezing them before frying for easy of handling.

Ingredients

Dumpling Wrappers:
240g plain flour
140ml hot water

Dumpling Filling:
300g chicken or pork mince
1 cup kimchi, finely chopped
3 stalks green onions/scallions, finely chopped
1/2 cup potato starch noodles, cooked & minced
¾ cup firm tofu, squeezed of excess water and smooshed
2tbs ginger, grated
3tbs soy sauce
1tbs sesame oil
1 tbs Korean red chili powder

Dipping Sauce:
4 parts soy sauce
2 parts rice vinegar
1 part sugar
1 part Korean red chili powder

Method

Wrapper dough: In a bowl, combine flour & hot water. Pour the crumbly mixture onto a clean surface & knead into a smooth ball (should take ~7-10 min). Cover & leave to rest for 30 min.

Dumpling filling: In a bowl, combine all the ingredients listed & set aside to marinate while you roll out wrappers.

Divide the dough ball into 2 even pieces. Keep 1 piece covered while you work on the other piece.

On a floured surface, roll 1 piece into a log & divide into 16-20 even disks. Flatten one disk with the palm of your hand. Using a mini rolling pin, roll out your disk until it is ~1mm thick. Repeat to form all your wrappers. Alternatively, roll out the entire ball into a thin sheet & use a round cookie cutter to form wrappers.

How to form 1 dumpling: place ~1tbs of filling in the center of wrapper, fold into a half moon & only pinch the top middle bit. Make 3 pleats on each side of the dumpling. Make sure to seal tight. (Check my IG highlights on how to pleat)

To cook, place a few tbsp of veggie oil into a non-stick pan over low-med heat. Carefully, one by one, place your dumplings into the heated oil & let dumplings fry for ~2-3 min or until the bottoms are golden brown.

Pour enough water to just cover the bottom of your pan & immediately cover with a lid. Let the steam cook the dumplings for 5 minutes for unfrozen dumplings and 8 mins for frozen dumplings.

Remove lid & cook further to evaporate the remaining water & crisp up the dumpling bottoms again. Remove from heat & serve with dipping sauce.