It’s been just over 2 months since I made my failed Kimchi mandu (김치만두). Do you remember that post? I learnt a lot of lessons that day. I read my chronicle on How to make “successful” mandu two times thoroughly just before I gave it a second try. My second time trying it turned out really well. I shared the work with my two sisters, so it made it a lot easier but I still spent half of my day on making these.
The main point of making good mandu is
- Squeezing dry the ingredients completely if it is possible.
- Spreading enough flour on the board where you roll the dough each time and the dish where you put the mandu, so it is easy to separate.
Unfortunately, I got a lot less mandu than last time. I used a similar amount of ingredients but I got half less mandu. I think hand made mandu needs more stuffing than the ones made with a mandu shaper (You need to fill them fairly well to make cute looking mandu for hand made ones, but if you add too much stuffing for mandu shaper ones, it won’t close properly).
Ingredients for 25 dumplings
- All purpose white flour – 3 cups
- Warm water – 1 cup
- Kimchi- 1⅔ cups
- 1/2 an onion
- Mung bean sprouts – 200 g
- Tofu – 275 g
- Minced pork – 130 g
- 1 egg
- Minced garlic – 1/2 tsp
- Salt – 1 tsp
- Sesame oil – 1 tsp
- Pepper – 3 sprinkles
- Sieve the flour, add the water, then knead it (my sister kneaded it for nearly 30 minutes).
- Finely chop the Kimchi, onion, tofu, and pork.
- Par boil the green bean sprouts and chop them finely too.
- Squeeze the bean sprouts, tofu, onion, meat, and Kimchi, separately in a straining cloth.
- Mix all the squeezed ingredients in a big bowl and season it with the garlic, salt, sesame oil, and pepper.
- Add the eggs and mix them well.
My sister worked so hard being a hand model for this recipe, especially squeezing all those ingredients. It is quite hard work if you want to do it properly. Thanks again Hyunji!
- Spread some flour onto the board and plate.
- Slice a dough piece off.
- Roll the dough into round shapes, not too thin not too thick.
- Put the rolled pastry on one hand and add filling on top (you need to fill it with an adequate amount of the stuffing to make a good looking mandu).
- Seal the pastry then place it on a plate (You can seal it into whatever shape you want, I fold it in half then wrap the ends round to touch each other)
- Repeat steps 1 to 5 until you use up all the ingredients.
- Put some kind of cloth on a steamer and put the mandu on top.
- Steam it for 5-10 minutes.
- Serve it on a plate with dipping sauce (a mix of; soy sauce – 1 tbsp, sugar – 1/2 tsp, chili powder 1/4 tsp, a dash of vinegar and a dash of sesame oil).
I also made some mandu soup (만두국) with the rest of the mandu (the ones that I didn’t steam), but steamed mandu tasted better.
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