Wednesday, April 7, 2010

Kimchi Mandu ( Kimchi Dumpling)


2 packs of mandu wrappers ( available at k-supermarkets)
Photobucket (this is the brand that i use)

2 cups kimchi, finely chopped
10 oz. tofu
1 cup bean sprouts
1/2 lb ground beef
1 small onion, finely chopped
4 cloves garlic, finely chopped
3 scallions, finely chopped ( use only the green part)
1 egg
salt and pepper to taste
1 tsp sesame oil

1. boil water in a pan, add bean sprout and boil for 2 minutes , drain well and chop finely.

2. Using a cheese cloth, squeeze liquid from kimchi then do the same with bean sprouts and tofu. do this separately for each ingredient mentioned and try to squeeze as much liquid out as you can.

3. In a large bowl, add kimchi, bean sprouts, tofu, ground beef, onion, garlic, scallions, egg, sesame oil, salt and pepper. Mix all ingredients well.


4. ***If using a dough press, lay the premade mandu wrapper on top and add filling. Moisten the edges with a little water and seal.

Photobucket Photobucket


*** you can also do this manually by laying the mandu wrapper in your palm, add filling , moisten the edges and seal.


*** If you want, you can take pointed ends of the mandoo and shape it like a hat (see picture below)


5. Fry or steam the mandu

**To fry, put oil in a pan and heat over medium heat, add mandu and fry until golden brown.

** To steam, assemble mandu in a steamer and steam for about 5-10 minutes

6. Serve with a dipping sauce made up of kamjang( korean soy sauce), rice wine vinegar, sesame oil, finely chopped garlic and thinly sliced korean pepper.

*** store leftover mandu in the freezer, defrost before frying or steaming

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