Kimchi Mandu (Kimchi Dumplings)
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My Korean Kitchen · by Sue | My Korean Kitchen★ 5.0 (9)

Kimchi Mandu (Kimchi Dumplings)

NUTRITION · PER SERVING70M COOK
CAL 3%·PRO 8%
CARBS 6G36% OF CAL
1G FIBER0G SUGAR4G OTHER
FAT 3G43% OF CAL
1G SAT2G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Korean dumplings filled with kimchi, tofu, pork, sprouts, and aromatics, wrapped in wonton wrappers. These savory, tangy dumplings make excellent appetizers or snacks for parties.

starterkoreanporkdairy free
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Nutrition & ingredients

Ingredients

serves 25
  • 25 dumpling wrappers ((large))
  • Some water (in a small bowl (to help with sealing the wrapper))
  • 1 1/2 cups kimchi ((about 2 weeks+ old Kimchi), finely chopped (*see note))
  • 250 g tofu (firm) ((8.8 ounces), minced (*see note))
  • 200 g mung bean sprouts ((7 ounces), parboiled and finely chopped (*see note))
  • 130 g minced pork (or beef) ((4.6 ounces), excess water / blood removed with kitchen paper towel)
  • 1/2 onion ((50 g / 1.7 ounces), finely chopped)
  • 10 g garlic chives ((0.3 ounces), finely chopped)
  • 1 egg
  • 1 tsp fine sea salt
  • 1 tsp sesame oil
  • 1/2 tsp minced garlic
  • A few sprinkles ground black peppers
  • Some cooking oil ((I used rice bran oil))
  • 1/4 cup water (to use in pan frying (This is one batch use, so if you’re cooking in multiple batches, you will need more water.))
PREP
40M
SODIUM
147MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.