Photograph of the finished Kimchi mandu

Korea · Bánh xếp kimchi Hàn Quốc

Kimchi mandu

1 hr Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Gyoza wrappers Gyoza wrappers 40
  • Photograph of Pork Pork 8.5 oz
  • Photograph of Kimchi Kimchi 8.5 oz
  • Photograph of Tofu Tofu 5.6 oz
  • Photograph of Bean sprouts Bean sprouts 5.6 oz
  • Photograph of Glass noodles Glass noodles 2.1 oz
  • Photograph of Spring onion Spring onion 1.4 oz
  • Photograph of Garlic Garlic 0.8 oz
  • Photograph of Sesame oil Sesame oil 1 ⅓ tbsp
  • Photograph of Black pepper Black pepper 0.1 oz

Method

  1. 1 Drain the kimchi and chop it finely; wrap the tofu in a towel and press it dry for 10 minutes.
  2. 2 Blanch bean sprouts for 1 minute, squeeze out excess water, then chop; soak vermicelli in warm water for 10 minutes, then cut into shorter pieces.
  3. 3 Mix ground pork with kimchi, tofu, bean sprouts, glass noodles, green onions, garlic, sesame oil, and pepper, and let it marinate for 15 minutes.
  4. 4 Scoop the filling into the pastry shell, moisten the edges with water, then fold and crease to seal it tightly.
  5. 5 Steam the dumplings in a steamer lined with parchment paper for 12 minutes, or until the crust is translucent.
  6. 6 Serve with soy sauce mixed with vinegar and a little chili powder.

With an appliance

  • Pressure cooker 55 min

    Replace step 5: steam the dumplings under low pressure for 6 minutes, then quickly release the pressure to prevent the wrapper from becoming soggy; steps 1–4 and step 6 remain unchanged.

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