Korean-Style Kimchi Pork Mandu
Spicy fermented kimchi mixed with pork for a Korean-Chinese fusion bite.
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Ingredients
- 1 lb Ground pork
- 1 1/2 cups Napa cabbage kimchi, finely chopped and squeezed dry
- 1/2 block Firm tofu, mashed and squeezed dry
- 1 cup Mung bean sprouts, blanched and chopped
- 1/2 cup Garlic chives, finely chopped
- 1 tablespoon Gochugaru (Korean red chili flakes)
- 1 tablespoon Soy sauce
- 1 tablespoon Toasted sesame oil
- 1 tablespoon Minced garlic
- 1 teaspoon Grated ginger
- 1/2 teaspoon Black pepper
- 40 pieces Round dumpling wrappers
Instructions
- 1
Place the chopped kimchi and mashed tofu in a cheesecloth or fine mesh strainer and squeeze firmly to remove as much liquid as possible to prevent soggy dumplings.
- 2
In a large mixing bowl, combine the ground pork, squeezed kimchi, tofu, mung bean sprouts, and garlic chives.
- 3
Add the gochugaru, soy sauce, sesame oil, minced garlic, ginger, and black pepper to the bowl.
- 4
Mix the filling thoroughly by hand or with a sturdy spoon until the mixture becomes slightly tacky and well-incorporated.
- 5
Place a dumpling wrapper in your palm, add about one tablespoon of filling to the center, and moisten the edges with a dab of water.
- 6
Fold the wrapper in half and pleat the edges to seal tightly, ensuring there are no air pockets inside.
- 7
To cook, heat a tablespoon of oil in a non-stick skillet over medium-high heat, add dumplings, and fry for 2 minutes until the bottoms are golden.
- 8
Pour in 1/4 cup of water, immediately cover with a lid, and steam for 5 minutes until the water has evaporated and the pork is fully cooked.
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