INGREDIENTS

DUMPLING SKIN
 25 dumpling wrappers (large)
 Some water in a small bowl (to help with sealing the wrapper)
DUMPLING FILLINGS
 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
OTHERS
 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.)
Instructions
1. Combine and mix the filling ingredients in a mixing bowl. (I used my hand to mix.)
2. Place a dumpling wrapper on your palm and add the filling in the centre of the wrapper. Dip
your finger in the water and lightly wet the edge of the dumpling wrapper. Seal the wrapper
then place it on a non-stick flat surface. (I’m still a newbie when it comes to folding
dumplings, so here is an awesome video instruction on “6 ways to fold a dumpling“. Don’t get
intimidated by it if yours don’t look pretty at first. It takes some practice to make them
pretty.)
3. Repeat step 2 until you use up the remaining ingredients.
4. Cook mandu per your preference.
PAN FRIED MANDU
In a well heated pan, add some cooking oil. Place some mandu and cook over medium high
heat until the bottom of the mandu is golden brown (2 to 3 mins). Reduce the heat to
medium to medium low. Add the water (1/4 cup) and put the lid on to cook with the steam.
This will ensure the meat is thoroughly cooked without burning. Your mandu should be ready
to eat when most of the water disappears in the pan (in about 5 mins).
STEAMED MANDU
Place some non-stick materials (e.g. cabbage leaves or baking paper) on a steamer and place
the mandu in it. Make sure the mandu are not touching each other. Put the lid on. Place the
steamer over rolling boiling water (in a sauce pan) and cook the mandu for 15 to 20 minutes
on medium low heat.
5. Serve the mandu on a plate while still hot and with Korean dumpling sauce.