Kimchi Tofu Dumplings (Mandu)
Korean dumplings(Mandu) are filled with kimchi tofu, and pork. This one is one of the most popular Korean dumplings
Ingredients
- 100 pieces round dumpling wrappers about 3" in diameter
- 3 1/2 oz 100g Korean sweet potato noodles (aka dangmyeon)
- 1 lb fermented kimchi finely chopped
- 12 oz firm tofu
- 1 small bunch about 3 oz Asian chives or 1 bunch green onion, finely chopped
- 2/3 lb ground pork
- 2 cloves garlic finely chopped
- 1 Tbsp sweet rice wine (mirim)
- 1 egg slightly beaten
- salt and pepper to taste
For the Dipping Sauce:
- 4 Tbsp soy sauce
- 2 Tbsp rice vinegar
- 1 Tbsp Korean chili flakes (gochugaru) optional
Instructions
- Cook the sweet potato noodles according to the package direction. Rinse the noodles, drain well and chop them into small pieces. Set aside
- In a large mixing bowl combine the pork, garlic, rice wine, season with salt and pepper, and mix well. Set aside.
- Place tofu on a fine cotton cloth and squeeze it to remove water from the tofu. Mash the tofu if needed.
- Add the noodle, kimchi, tofu, chives, and egg to the bowl with pork mixture and mix well. Season the filling with salt and pepper.
- To make half moon shape; Place about 1 1/2 teaspoonful of filling on the wrapper. Dab some water on the edge of wrapper using your finger and fold in half. Pinch the edge to seal tightly.
- To make full moon shape; from the half moon, bring the bother ends to the center and over wrap the ends a little, dab the ends with water and seal tightly.
- Half moon shape is good for pan-frying and full moon shape is good for boiling or steaming.
- Note: Make sure you keep the wrappers covered with damp cloth to prevent them from drying out.