How to make crispy and delicious Korean kimchi-filled mandu dumplings

How to make Korean kimchi-filled mandu dumplings

• 1

  Prepare and grind the beef

  The freshly bought beef can be rinsed briefly with diluted salt water and then drained.

  After that, cut the beef into small pieces, and finely chop the garlic and ginger (peeled), then put everything into a blender and blend until smooth.

  Place the ground beef into a bowl, marinate with 2 teaspoons of soy sauce, 1 tablespoon of sugar, 2 teaspoons of sesame oil, and 1/2 teaspoon of pepper, mix well, and let it absorb the seasoning for about 20 minutes.

  

  

  
• 2

  Prepare other ingredients

  Place a pot of water on the stove over medium heat, add 400g of vermicelli and boil for about 7 minutes, just long enough for the vermicelli to soften and remain chewy. After that, remove and rinse under clean running water or soak in cold water to prevent the vermicelli from clumping, then chop it finely.

  Tips for boiling chewy vermicelli without it falling apart

  • Separate the vermicelli into small bundles and fluff the strands. Soak the vermicelli in cold water for about 5 – 10 minutes.
  • Blanch the vermicelli in boiling water and quickly remove it. Then soak the vermicelli in cold water immediately after blanching to maintain its chewiness.
  • Mix the vermicelli with oil or egg whites to prevent it from sticking together.

  You prepare the other ingredients as follows:

  • Onion: finely diced.
  • Green onion, kimchi: chopped small.
  • Tofu: squeeze out excess water to drain but do not crush.

  

  

  

  
• 3

  Mix the filling

  First, stir-fry the beef until slightly browned with a little oil. Then place the meat in a large bowl along with the other ingredients: onion, green onion, kimchi, and tofu.

  Season with 1 teaspoon of salt, 1 teaspoon of sesame oil, and 1/2 teaspoon of pepper, mix the mixture well and let the ingredients marinate for about 10 minutes.

  

  
• 4

  Wrapping the dumplings

  First, use plastic wrap to cover the entire surface of the cutting board so that the dumplings do not stick when wrapping. At the same time, you can use a scale to divide the filling into 16 equal portions equivalent to 16 mandu dumplings.

  Next, place the dumpling wrapper on your hand, and use your other hand to scoop the filling and place it in the middle. Use two fingers (the thumb and index finger) to tightly pinch both sides of the dumpling wrapper together.

  Continue this process until all the remaining mandu dumplings are wrapped.

  

  

  
• 5

  Frying the dumplings

  Add a moderate amount of oil to the pan, place it on the stove over low heat, then add the mandu dumplings to fry. When one side is golden and crispy, flip it to fry the other side.

  Tip:

  • During the frying process, you should cover the lid so that the steam cooks the filling quickly and reduces oil splatters.
  • You can steam the mandu dumplings if you prefer, instead of frying them.

  

  
• 6

  Final Product

  Korean kimchi-filled mandu has a crispy golden outer layer, a rich beef flavor, the special taste of kimchi, and a hint of the sharpness of green onions. When eating mandu, you can dip it in soy sauce mixed with a bit of chili sauce (or sliced chili) to experience the special flavors even more!