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Kimchi Mandu (Korean Kimchi Dumplings)

Friday, 13 January 2012

When you are feeling lazy or you just feel like having something simple, frozen dumplings come in handy. They are great deep-fried, pan-fried, steamed or even boiled. Cooking dumplings is an easy task but making them is a whole different story.

Kimchi Mandu (Korean Kimchi Dumplings)

The skin is the hardest part of making dumplings, but thank god for ready-made dumpling wrappers, which makes life a whole lot easier. Fresh dumpling wrappers in all sorts of shapes and sizes are available at most Asian grocery stores. You can make your own wrappers of course, but for me, the ready-made ones are good enough.

Kimchi Mandu (Korean Kimchi Dumplings)

Kimchi Mandu (Korean Kimchi Dumplings)

Printable recipe
Adapted from
By Pig Pig's Corner

Prep time: 45 mins
Cook time: 10 mins
Yield: makes about 70 dumplings

  • 70 dumpling skin/ wonton wrappers
  • 200 g minced pork
  • 400 g minced beef
  • 1/2 bulb garlic - minced
  • 160 g chives - chopped
  • 80 g spring onions - diced
  • 1/2 cup onions - finely chopped
  • 300 g kimchi - drained and chopped into small pieces
  • 1 cup dried Chinese mushrooms - soaked until soften, cut into small pieces
  • 170 g tofu - crushed
  • 1 tbs sesame oil
  • 1 tbs fish sauce
  • 1 tbs light soy sauce
  • 1 tbs oyster sauce
  • 1 tbs sugar
  • 1/2 tbs white pepper powder

  • Mix together all ingredients except the dumpling skin in a large bowl. I usually pan fry about 1 tsp of the mixture after this, and taste to check for extra necessary seasonings.
  • Wrap the mixture in dumpling skins and seal the dumplings with water.
  • You can either deep fry, pan fry, steam or boil the dumplings (cooked dumplings will float to the surface of boiling water). Or you can freeze the dumplings. To boil frozen dumplings, simply place frozen dumplings into boiling water and boil until they float to the surface. You don't have to thaw them before boiling.

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