Kimchi Dumplings (Kimchi Mandu)

Kimchi Dumplings (Kimchi Mandu)

Ingredients for 15 dumplings (3-4 servings):

• 15 large kimchi leaves (Saur Kimchi), well-fermented
• 200g ground pork
• 100g firm tofu, pressed and crumbled
• 123g green onions (about 3 pieces, 10cm long each), finely chopped
• 1 tablespoon (8g) cooking wine
• 2 tablespoons (16g) soy sauce
• 1/2 tablespoon (0.5g) oyster sauce
• 1/2 tablespoon (5g) sugar
• 1/4 teaspoon (1g) ginger powder
• 1 tablespoon (14g) minced garlic
• 2 tablespoons (16g) sesame oil
• 3 tablespoons finely chopped kimchi stems
• Sliced hot pepper for garnish (optional)

Instructions:

1. Begin by gently squeezing out excess moisture from the kimchi leaves to ensure they’re pliable yet not too wet.
2. In a mixing bowl, combine the ground pork, crumbled tofu, chopped green onions, cooking wine, soy sauce, oyster sauce, sugar, ginger powder, minced garlic, and sesame oil. Mix well until the ingredients are thoroughly combined and the mixture becomes sticky.
3. Take one kimchi leaf and place an appropriate amount of the pork mixture on one end. Roll the leaf tightly around the filling, creating a dumpling shape. Repeat this process until all ingredients are used up.
4. To cook the dumplings, steam them in a steamer for about 15 to 20 minutes or until the filling is cooked through. If you don’t have a steamer, you can also boil them gently in a pot of water until they float to the top and the filling is cooked.
5. Once cooked, arrange the dumplings on a serving plate and garnish with sliced hot pepper if desired.

Tips:

• If you prefer a crispier texture, you can pan-fry the dumplings in a little bit of oil after steaming until they are golden brown on each side.
• For a non-spicy version, omit the hot pepper garnish and reduce the amount of ginger and garlic in the filling.

Enjoy these kimchi dumplings as a hearty snack or a delicious part of a meal. They’re sure to become a favorite for their unique flavor and ease of preparation!