Korean Mandu Kimchi Dumplings

Updated: Aug 6






Intro:


Mandu are a popular Korean street food snack that are quite unique compared to other dumplings yet still so incredibly delicious. Unlike Chinese style dumplings Mandu has a much lighter filling that is made up of minced tofu, glass noodles and for this recipe kimchi. By having lighter ingredients incorporated into the filling these dumplings are much easier to eat with a much better mouth feel. As for the wrappers I made a classic Gyoza style wrapper with the addition of gojuchang that gives a little heat and the obvious bright orange colour. These are a must try and let's get straight into it!


Cook Time 10 minutes / Prep Time 1 hr 30 mins / Dough Rest Time 1 hr


To yield 18 large mandu

Ingredients:


Mandu Wrappers:


390g chinese dumpling flour or plain flour

180ml hot water

2 tbsp gochujiang

2 tbsp korean chilli flakes

1 tsp salt

plain flour for dusting


Mandu Filling:


300g ground pork

300g firm tofu

100g dried glass noodles

200g kimchi

100g beansprouts

4-5 spring onions

4 garlic cloves

2 tbsp gochujiang

1 tbsp korean chilli flakes

3 tbsp sesame oil

2 tbsp light soy

1 tbsp white sugar

1 whole egg

salt and black pepper


Soy Sesame dipping Sauce:


2 spring onions

2 tbsp toasted sesame seeds

1-2 tbsp korean chilli flakes (optional)

4 tbsp light soy

2 tbsp sesame oil

1-2 tbsp apple vinegar or rice vinegar

2-3 tbsp water


Method:


Mandu Filling:




  1. Let's start this recipe with the Mandu filling, this can be done the night before to make things easier and will also improve the flavour of the filling, however, you could also make just before making the dumplings also. Before we make the filling we need to try and remove some of the moisture from the tofu as this can make the filling too wet. Cover 300g of firm tofu in kitchen paper and place a weight such as a heavy tin over the top to try and extract some of the moisture. Next soak 100g of dried glass noodles in a bowl and cover the noodles in boiled water. For the beansprouts add to a small saucepan of boiling water and cook for 60 seconds. After 60 seconds drain from the boiling water and chill under cold running water.




2. The next stage of the filling is to mince some of the larger ingredients as this will make the filling much tighter making it easier to fold the dumplings. When the tofu has exacted some of the moisture place into a kitchen cloth and briefly squeeze through to release any excess. Next cut the tofu into a smallish crumble/dice. For the beansprouts again drain and finely slice. When the glass noodles are softened and become translucent drain from the hot water and also run a knife through to roughly mince.





3. Now in a large mixing bowl add all of the chopped tofu, beansprouts and glass noodles then add 300g of minced pork, 200g of chopped kimchi, 4-5 finely sliced spring onions, 4 minced garlic cloves, 2 tbsp gochujiang, 1 tbsp korean chilli flakes, 3 tbsp sesame oil, 2 tbsp light soy, 1 tbsp of white sugar and 1 whole egg. Season with a touch of salt and cracked black pepper then fold the filling until all of the ingredients combine. We are looking for a filling that is not too dry yet not too loose. When ready cover with clingfilm and store in the refrigerator for now.




Mandu Wrappers:



4. Now let's move onto making up the dumplings wrappers, to give the wrappers that korean spicy red vibe add 2 tbsps of gochujiang to 180mls of hot water then whisk well. In a large separate mixing bowl add 290g of dumpling flour or plain flour then add 1 tsp of salt and 2 tbsp of korean chilli flakes. Mix well then slowly add the gochujiang liquid to the flour mix whilst stirring constantly with chopsticks. Add all of the liquid until a crumble like dough is formed.





5. When all of the liquid has been added we can now begin to kneed the dough by hand. Kneed the dough for approximately 5-10 minutes until a rough ball of dough is formed. When ready cover with clingfilm and allow the dough to rest for 45-60 minutes.




Soy Sesame Dipping sauce:




6. Whilst we wait for the dough to rest we can swiftly make up the dressing. To make a classic Korean style dressing for these types of dumplings in a small mixing bowl simply add 2 finely sliced spring onions, 4 tbsp of light soy, 2 tbsp of sesame oil, 1-2 tbsp of korean chilli flakes for some heat, 1-2 tbsp apple vinegar which will work well with the pork and 2 tbsp of toasted sesame seeds. Mix well then gradually top up the dressing with water until evenly balanced to your liking.