Are Korean dumplings made from a wheat dough (mandupi) with a filling made from kimchi and vegetable ingredients. The protein can be tofu, chicken, pork, or shrimp, which are finely chopped or minced.
Recipe for kimchi mandu (korean kimchi dumplings)
Kimchi Mandu combines the best of Korean cuisine in a small, flavorful package. These dumplings are crafted from a soft wheat dough, known as mandupi, which envelops a juicy and spicy filling of kimchi and various vegetables. The choice of protein adds a customized depth to the dish, where you can select from tofu, chicken, pork, or shrimp, all finely chopped or minced to ensure that each bite is balanced and full of flavor.
Kimchi Mandu is perfect as a delicate appetizer or as part of a larger Korean meal, offering an authentic taste experience that transports you directly to the heart of Korea.
Servings: people
Kimchi Mandu (Korean Kimchi Dumplings)
Are Korean dumplings made from a wheat dough (mandupi) with a filling made from kimchi and vegetable ingredients. The protein can be tofu, chicken, pork, or shrimp, which are finely chopped or minced.
Ingredients
Mandupi
- 240 gram Wheat Flour
- 170 gram Water
- 2.5 gram Salt
Kimchi Mandu filling
- 200 gram Kimchi
- 400 gram Tofu or 200 g minced meat, fish, or seafood
- 1 pcs. Carrots diced finely
- 4 pcs. Scallion - Spring Onions sliced thinly
- 5 gram Rapeseed Oil for sautéing
- 5 gram Sesame Oil not suitable for frying
- Soya
- Salt and Pepper
Instructions
Mandupi
- Mix wheat flour and salt
- Add the water gradually and knead until the dough is smooth and all the flour is absorbed by the water
- Take the dough onto a board and knead until gluten forms a flexible and elastic dough
- Let the dough rest for at least 30 minutes
- Prepare the kimchi filling while the dough is resting
- When the kimchi filling is ready, roll the dough into a sausage shape and cut it into suitable pieces, which are then formed into balls and rolled out into pancakes with a diameter of 7-10 cm. Use flour on the board to prevent the dough from sticking
- As soon as a pancake is ready, the kimchi filling is placed inside and the dough is formed around the filling into a dumpling
- The dumplings are fried in a pan until the bottom is crispy, then water is added to the pan and a lid is placed on top, allowing them to steam until done.
- Served with a spicy dressing made with 15 g soy sauce, 15 g rice vinegar, 10 g gochugaru chili flakes, and 5 g brown sugar.
Kimchi Mandu filling
- Heat the rapeseed oil in a wok and add carrot, spring onion, and kimchi, season with salt and pepper, and fry everything for ≈5 min.
- Add soy sauce to glaze the dish and continue frying for 1 min.
- Fry tofu or meat briefly and mix it with the kimchi vegetables
- Season with soy sauce, sugar, salt, and pepper
- Place the filling in the dumpling pancake and fold it into a dumpling
- The dumplings are fried in a pan until the bottom is crispy, then water is added to the pan and a lid is placed on top, allowing them to steam until done.