Kimchi and pork mandu (Korean dumplings)

Name: Kimchi and pork mandu (Korean dumplings)
Total time: 90 min
Yield: 4
Cuisine: Korean
Ingredients: 30 Round dumpling wrappers; 250 g Pork mince; 150 g Firm tofu; 150 g Kimchi, finely chopped; 40 g Dangmyeon (glass noodles); 100 g Mung bean sprouts; 2 Green onions, finely chopped; 1 tbsp Garlic, minced; 1 tsp Ginger, grated; 1 tbsp Soy sauce; 1 tbsp Sesame oil; 1/2 tsp Salt; to taste Black pepper; 1 Egg; 2 tbsp Neutral oil, for frying

Mukkidex Kitchen (@mukkidex_kitchen) 公式 · 2026/10/25 · English

Kimchi and pork mandu (Korean dumplings)、写真1 — AIで作成した画像

4人分90分ふつう

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.

材料

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

作り方

Cook the glass noodles in boiling water for 6 minutes, rinse and chop finely. Blanch the bean sprouts for 1 minute, cool and chop.
Wrap the tofu, kimchi and bean sprouts in a clean cloth one at a time and squeeze out as much liquid as you can.
Mix everything except the wrappers and frying oil in a large bowl until the filling is sticky.
Place a heaped teaspoon of filling in the centre of a wrapper, wet the edge with water, fold into a half-moon and press out the air as you seal. Pleat the edge if you like.
To pan-fry, heat the oil in a non-stick pan over medium heat and fry the dumplings flat side down for 2 minutes until golden.
Add 80 ml water, cover at once and steam for 6–7 minutes until the water has gone and the filling is cooked through. Serve with soy sauce mixed with a little vinegar.

その他の写真

2. AIで作成した画像
3. AIで作成した画像

図鑑の料理

#075Mandu만두

投稿者

Mukkidex Kitchen 公式

@mukkidex_kitchen

The official Mukkidex test kitchen. Classic Korean recipes, tested at home and written so you can cook them anywhere.

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作り方

Cook the glass noodles in boiling water for 6 minutes, rinse and chop finely. Blanch the bean sprouts for 1 minute, cool and chop.

Wrap the tofu, kimchi and bean sprouts in a clean cloth one at a time and squeeze out as much liquid as you can.

Mix everything except the wrappers and frying oil in a large bowl until the filling is sticky.

Place a heaped teaspoon of filling in the centre of a wrapper, wet the edge with water, fold into a half-moon and press out the air as you seal. Pleat the edge if you like.

To pan-fry, heat the oil in a non-stick pan over medium heat and fry the dumplings flat side down for 2 minutes until golden.

Add 80 ml water, cover at once and steam for 6–7 minutes until the water has gone and the filling is cooked through. Serve with soy sauce mixed with a little vinegar.