How to make Korean Kimchi Dumplings for soups, rice cake soups (tteok mandu guk), and for steaming. Follow my step-by-step instructions to make the filling and make 2 different designs (round vs half moon shape). You can buy frozen dumpling wrappers (Manupi 만두피) or make your homemade dough and wrapper with my recipe.
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#mandu #koreancooking #koreandumplings #김치만두 #kimchimandu #kimchimari
Ingredients for Dough
3 C all purpose flour (use bread flour for more chewy skin)
1 Tbsp vegetable oil
¾ C water (plus 1 to 2 Tbsp water as needed)
2 tsp fine sea salt
Ingredients for Filling/Stuffing
4 oz ground beef
4 oz ground pork
seasoning for meat
1 tsp dark soy sauce (진간장 jinkanjang)
1 tsp chopped garlic
1 tsp chopped fresh ginger
1/4 tsp Sea Salt (Trader Joe's)
black pepper
1/2 C chopped cabbage kimchi add more if you love kimchi, up to double the amount
4 oz bean sprouts 4 oz = roughly 1/2 package
1/2 tsp sesame oil (for seasoning bean sprouts)
1/8 tsp salt (for seasoning bean sprouts)
8 oz extra firm tofu 8 oz = 1/2 Korean tofu pack
1/2 tsp sesame oil (for seasoning tofu)
1/4 tsp salt (for seasoning tofu)
1 bunch Korean chives (부추 buchu or green onions)
Written recipe at [ Ссылка ]
