Go Back
Print Pin

Kimchi Dumpling

Ingredients

Filling

  • 2 ounces dangmyeon sweet potato starch noodles soaked in warm water for about 30 min. https://amzn.to/48n7IuA
  • 1 cup packed finely chopped kimchi
  • 8 ounces tofu
  • 10 ounces mung bean sprouts https://amzn.to/47XPf8f
  • 1/2 medium onion
  • 2 to 3 scallions
  • 8 ounces ground pork or beef or mix. Leave out if you want vegetarian
  • 1 TBSP of minced garlic
  • 1 tsp of finely grated ginger or juiced
  • 1 TBSP of sesame oil
  • 1 TBSP of soy sauce
  • 1 TBSP gochugaru adjust to taste https://amzn.to/48cjMim
  • salt to taste about 1/4 teaspoon
  • pepper to taste about ⅛ teaspoon

Instructions

  • Finely chop and squeeze juice from kimchi.
  • Blanch the bean sprouts in boiling water, drain, chop, and squeeze out water.
  • Squeeze out water from the tofu. Using a cheesecloth will make squeezing easier. Finely chop the noodles. Finely chop the onion and squeeze out water. Finely chop the scallions.
  • Combine all the filling ingredients in a large bowl.
  • Place one heaping teaspoonful to a tablespoon of the filling on a wrapper. Wet the edges of the wrapper with water or egg wash and seal tightly (pushing the air out with your fingers) into a half-moon shape. (Please feel free to use it here for a half-moon-shaped dumpling. Then, bring the two ends together, apply water or egg wash to one end and press tightly to create a round shape. Repeat this process until all the filling/wrappers are used.
  • Kimchi mandu can be steamed for 10 minutes in a steamer (12 minutes if frozen). Line the steamer with a wet cheesecloth, paper towel, or cabbage leaves to prevent the mandu from sticking.
  • Enjoy with soy sauce or by itself.