Kimchi Mandu (Kimchi Dumplings)
원제작자 레시피 페이지가 해당 조리 영상을 직접 연결한다. Video is linked from the original creator's recipe page.
Official cooking video · Korean Bapsang · YOUTUBESteamed Korean kimchi mandu with pork and tofu (about 40)
Korean kimchi dumplings use ripe kimchi, tofu, mung bean sprouts and minced pork in ready-made wrappers, steamed until fully cooked.
Ingredients
servings: 8 · Check ingredients
Steps
- 01
Soak noodles in warm water for 30 minutes and chop. Finely chop and lightly squeeze ripe kimchi.
- 02
Blanch, chop and squeeze sprouts; press tofu dry. Finely chop onion and scallions and remove excess liquid.
- 03
Mix kimchi, sprouts, tofu, noodles, vegetables, minced pork and seasonings. Never taste raw pork filling.
- 04
Put no more than a tablespoon of filling in each wrapper; moisten the edge and seal tightly into a half moon.
- 05
Steam spaced dumplings on a lined rack for about 10–12 minutes, continuing until the pork filling in the thickest dumpling reaches at least 71°C (160°F).
- 06
Serve promptly and refrigerate leftovers quickly. Freeze unused raw dumplings separately before bagging.
Helpful source links
Before you cook
Never taste raw pork; cook the thickest dumpling filling to 71°C (160°F). Check wrappers for wheat/egg, tofu and soy sauce for soy, sesame oil for sesame, and kimchi for fish/shrimp.
Allergens: wheat (wrappers, soy sauce), soy (tofu and sauce), sesame oil, fish/shrimp may be in kimchi, check wrapper for egg
Image & source credits
These illustrations stand in for food photos.