Kimchi and pork mandu (Korean dumplings)
Mukkidex Kitchen (@mukkidex_kitchen) Official ·
Serves 490 minMedium
Korean families make mandu together in big batches, especially before Lunar New Year, and freeze what they do not eat. This filling of pork, tofu, kimchi, glass noodles and bean sprouts is juicy, savoury and gently spicy. The most important step is squeezing the water out of the tofu, kimchi and bean sprouts. A wet filling makes soggy wrappers that tear. Fry one small spoonful of filling first to check the seasoning before you fold them all. Freeze uncooked dumplings on a tray, then bag them; cook from frozen.
Ingredients
- Round dumpling wrappers30
- Pork mince250 g
- Firm tofu150 g
- Kimchi, finely chopped150 g
- Dangmyeon (glass noodles)40 g
- Mung bean sprouts100 g
- Green onions, finely chopped2
- Garlic, minced1 tbsp
- Ginger, grated1 tsp
- Soy sauce1 tbsp
- Sesame oil1 tbsp
- Salt1/2 tsp
- Black pepperto taste
- Egg1
- Neutral oil, for frying2 tbsp
Steps
- Cook the glass noodles in boiling water for 6 minutes, rinse and chop finely. Blanch the bean sprouts for 1 minute, cool and chop.
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The official Mukkidex test kitchen. Classic Korean recipes, tested at home and written so you can cook them anywhere.
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