Kimchi-mandu (Kimchi Dumplings)

Ingredients

Equipment Needed

• •Clean kitchen towel or cheesecloth for squeezing kimchi and tofu
• •Wide mixing bowl
• •Large tray dusted lightly with flour
• •Wide skillet with lid or large pot
• •Slotted spoon

Instructions

1. 1

   Squeeze the kimchi

   Chop the kimchi roughly, wrap it in a clean kitchen towel, and wring it hard over the sink. Start with 300 grams and aim for about 200 grams after squeezing. Then chop it fine, no pieces longer than 1/4 inch. Big wet kimchi pieces tear wrappers and make the filling leak, so this is the step that decides the dumpling.

   Save the squeezed kimchi juice for kimchi-jjigae or fried rice. It does not belong inside this filling.
2. 2

   Press the tofu

   Wrap the tofu in a clean towel and press it under a plate for 15 minutes, then crumble it finely with your fingers. You want the texture of damp crumbs, not paste. Tofu softens the pork and rounds the kimchi's sourness, but only if its water has been pressed out first.

3. 3

   Cook the noodles

   Boil the dangmyeon for 6 to 7 minutes, until tender all the way through. Rinse briefly under cold water, drain very well, and chop into 1/4-inch pieces. Long noodles pull out of the filling when you bite, so cut them short enough to bind the dumpling instead of dragging through it.

4. 4

   Blanch the sprouts

   Boil the sprouts for 2 minutes, then drain and squeeze them dry in your hands once cool enough to handle. Chop them fine. They bring a clean crunch, but their water is quiet trouble, the kind you only notice when the wrapper splits.

5. 5

   Mix the filling

   In a wide bowl, combine the squeezed kimchi, pork, tofu, noodles, sprouts, scallions, garlic, soy sauce, sesame oil, gochugaru if using, salt, pepper, and beaten egg. Mix by hand in one direction for 2 minutes, until the filling turns sticky and holds together when pressed. Taste by cooking 1 teaspoon of filling in a small pan. It should be bright from kimchi, savory from pork, and only lightly salty because the dipping sauce will add more.

   Do not taste raw pork filling. Cook a spoonful first, then adjust with a pinch more salt or a few drops of sesame oil.
6. 6

   Fill the wrappers

   Lay 6 wrappers on the counter and keep the rest covered so they do not dry. Put 1 level tablespoon, about 18 grams, of filling in the center of each wrapper. Wet the edge with water, fold into a half-moon, and press the air out before sealing. Air pockets expand in the pot and split the wrapper, so do not trap them for the sake of speed.

7. 7

   Pleat and rest

   Pleat the sealed edge if you like, or leave it plain and firm. Pretty pleats are not dinner; a tight seal is dinner. Set the mandu on a lightly floured tray with space between them, and cover with a towel while you finish the batch.

8. 8

   Boil or fry

   For boiled mandu, lower them into gently boiling water or broth and cook 5 to 6 minutes, until they float and the pork filling is cooked through. For pan-fried mandu, heat 2 tablespoons oil in a wide skillet, set the dumplings flat-side down, and cook 2 to 3 minutes until the bottoms are deep golden. Add 1/3 cup water, cover, and cook 5 minutes, then uncover and cook until the bottoms are crisp again.

9. 9

   Serve at once

   Serve the mandu hot with a small dish of soy-vinegar dipping sauce. If pan-fried, set the crisp bottoms facing up so they stay that way. If boiled, lift them gently with a slotted spoon and do not pile them too high; tender wrappers stick when they are crowded.

Chef Tips

• •Use kimchi that is fully sour, not fresh geotjeori (quick kimchi). Fresh kimchi tastes raw and sweet here, while sour kimchi has the acidity that makes this dumpling loved.
• •Bought wrappers are a good weeknight choice. 시대가 바뀌면 음식도 바뀌어야 해요, when times change, food must change too. Save your strength for the filling, where the dish is won or lost.
• •If your kimchi is very salty, rinse it quickly, squeeze it dry, and add 1/2 teaspoon extra gochugaru to bring back color and warmth. If it is mild, do not drown the filling in chili paste. Use kimchi better suited to the dish next time.
• •For mandu-guk, boil these directly in clear anchovy-kelp broth or beef broth and finish with scallion and egg ribbons. For pan-frying, a heavy skillet gives the most even bottom.

Advance Preparation

• •The filling can be mixed up to 1 day ahead and kept covered in the refrigerator. Stir it once before wrapping, because a little liquid may settle at the bottom.
• •Wrapped uncooked mandu freeze well. Freeze them in a single layer on a tray until solid, then pack into a freezer bag for up to 2 months. Cook from frozen, adding 2 to 3 minutes to the boiling or covered pan-frying time.
• •Do not thaw frozen mandu before cooking. Thawing makes the wrappers sticky and weak.

Frequently Asked Questions

Nutrition Information

1 serving (about 270g)