Kimchi Dumplings (김치 만두) Recipe

Ingredients

• 2 tbsp sesame oil

• 2 tsp soy sauce

• 1 tbsp sugar

• ½ lb ground pork

• 1 cup onion (finely chopped)

• 3–4 cloves garlic (finely chopped/grated)

• 1 tsp ginger (finely chopped/grated)

• 3 oz or 1½ cups chives (finely chopped)

• 2 ounces dangmyeon (sweet potato starch noodles)

• 1½ cup old kimchi (finely chopped)

• 100 grams firm tofu

• 1 tsp cornstarch

• 1 tsp salt

• 1 tsp black pepper (freshly grated)

Instructions

• For the filling, finely chop the onion, chives, and kimchi along with the garlic and ginger if a grate is unavailable. Add in the tofu by crumbling it with your hands.

• Sauté the ground pork in a little oil until it is thoroughly cooked, and set it aside to cool. You can also choose to not pre-cook the pork, but I find that cooking the meat ensures all parts of the filling will be thoroughly cooked when the finished dumpling is steamed.

• Place the dangmyeon in a pot of boiling water until it is al dente — about 2 minutes.

• Add sesame oil, soy sauce, sugar, cornstarch, salt, and black pepper to the chopped ingredients and mix well. If you have chosen to pre-cook the pork, you can taste the filling to ensure the taste is to your liking. If you have chosen to use raw pork, you can also taste the filling by microwaving a small portion.

• Dumplings can be sealed using water or egg, but I prefer to wrap using a beaten egg, because it allows me to freeze them without fearing the seams will burst. If you are going to eat them fresh, the medium with which you seal them does not matter. The shape of the dumpling is also up to your preference and method of cooking. As you can also see from the pictures, I have chosen to wrap them in the traditional kimchi dumpling shape, best used when the dumplings are meant to be steamed. If you plan on frying them, you may choose a shape that has a flatter surface.

• Once they are wrapped, they are ready to be cooked and eaten. You could steam them in a steamer or any contraption that has capable of steaming food, fry them, or boil them. As always, use common sense to check whether or not they are fully cooked.

• If you are not planning on having a party the same day you are wrapping the dumplings, you may choose to freeze them to save them for another day.

 

Full recipe with images(!) and more detailed instructions is posted on Medium.

bon appetit