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Kimchi mandu recipe
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Make pork and kimchi dumplings for Chinese New Year, symbolizing prosperity, with a spicy kick.
Ingredients:
  • 200g pork mince
  • 150g firm tofu, finely chopped
  • 170g (1 cup) kimchi, drained, finely chopped
  • 2 green shallots, trimmed, finely sliced
  • 2 tsp finely grated fresh ginger
  • 1 tsp sesame oil
  • 21.00 gm soy sauce, plus extra, to serve
  • 50 gow gee wrappers
  • 18.40 gm vegetable oil
  • 75g (1/3 cup) Ottogi Gochujang Hot Pepper Paste
  • 21.00 gm soy sauce
  • 2 tsp rice wine vinegar
Instructions:
  • Mix the ground meat, tofu, kimchi, shallot, garlic, ginger, sesame oil, and soy sauce in a bowl. Season with pepper.
  • Lay a gow gee wrapper on a clean surface. Spoon 2 teaspoons of mince mixture in the center. Moisten edges with water, then fold in half, sealing and crimping as you go. Transfer to a plate and continue with remaining wrappers and filling.
  • In a large non-stick frying pan over medium-high heat, sizzle 2 teaspoons oil before adding half the dumplings for a golden 2-minute crisp. Pour in 60ml (1 ⁄4 cup) water and seal with a tight lid. Let it steam for 1 minute before lowering the heat to medium for a final 3-minute cook until the dumplings are cooked through and the liquid evaporates. Plate and keep warm while you repeat with the remaining ingredients.
  • In a small bowl, mix together the gochujang paste, soy sauce, and rice wine vinegar to create the gochujang dipping sauce.
  • Present the dumplings with the flavorful gochujang dipping sauce and additional soy sauce, if desired.

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