Kimchi Mandu (Korean Kimchi Dumplings) 김치만두

Name: Kimchi Mandu (Korean Kimchi Dumplings) 김치만두
Yield: Serves 11 serving
Ingredients: 650 g kimchi (with juice); 900 g ground pork (about 2 lbs); 2 tablespoons chopped green onions (about 34 g); 4 teaspoons minced garlic (about 20 g); 4 teaspoons minced ginger (about 20 g); 2 lbs dumpling wrappers; 2 tablespoons rice wine (about 30 g); 2 1/2 tablespoons sugar (about 30 g); Sesame oil, to taste; 1/4 cup cornstarch (about 30 g)

蘇珊廖 @Su3an_liao

淡水

I bought some kimchi on sale at Costco. After making kimchi pork belly stir-fry and kimchi hot pot, I still had plenty of kimchi left. So, I picked up some ground pork to make kimchi dumplings. I froze them, so we can enjoy them anytime! This time, my daughter helped wrap the dumplings too.

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Ingredients

Serves 11 serving

650 gkimchi (with juice)
900 gground pork (about 2 lbs)
2 tablespoonschopped green onions (about 34 g)
4 teaspoonsminced garlic (about 20 g)
4 teaspoonsminced ginger (about 20 g)
2 lbsdumpling wrappers
Seasonings (Adjust to taste depending on the saltiness of your kimchi. The kimchi I used was quite salty, so I only added sugar to balance the flavor.)
2 tablespoonsrice wine (about 30 g)
2 1/2 tablespoonssugar (about 30 g)
Sesame oil, to taste
1/4 cupcornstarch (about 30 g)

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Steps

1

Squeeze the kimchi to remove excess juice and set the juice aside. Finely chop the kimchi.
2

Chop the green onions, mince the garlic, and mince the ginger.
3

Add 1/2 teaspoon salt to the ground pork and mix well. Then add the minced ginger, garlic, and green onions, and mix until sticky.
4

Add the remaining seasonings and chopped kimchi. Gradually add the reserved kimchi juice and mix well. Finally, add sesame oil and mix until combined.
5

Place a dumpling wrapper in your hand and add about 1 tablespoon (15 g) of filling. Moisten the edge of the wrapper with a little water to help seal. Fold in half and press the edges together to seal.
6

After sealing, pinch the two ends together to form a round dumpling shape.
7

You can also fold them in the standard dumpling shape, which is great for making potstickers.
8

Bring a large pot of water to a boil. Add the dumplings and cook. When the water returns to a boil, add 1 cup of cold water and bring to a boil again. Repeat this 2–3 times. When the dumplings float to the top, they are ready to serve.