For: 50 pieces
- 1 h
- 10 min
- Ready in:
- 1 h 10 min
- Wrap a large piece of the tofu in a clean cloth and squeeze as much liquid out as possible. Repeat until all the tofu is dry.
- Do the same with the chopped kimchi. I recommend wearing gloves for the kimchi so your hands don't smell for the rest of the day.
- Mix all the ingredients well.
- Pan fry a small piece of the filling to check seasoning. You want it slightly less salty that you would prefer since it will be served with soy sauce. Adjust if necessary.
- Form the dumpling by scooping a large amount of filling in the center of the wrapper.
- Moisten the edge of the wrapper by dipping your finger into a bowl of water, and "painting it on."
- Seal the mandu by folding it in half and pressing it closed.
- Methods of cooking: Steam: Cook for 10 min in a steamer.
- Boiling: Boil water and then add mandu. Cook until the mandu floats (about 8 min).
- Pan fry: Add 1 tbsp oil and enough water to cover the bottom of a nonstick frying pan. Lay down the mandu so they are not touching. Bring to boil and then cover and simmer for 8 min. Uncover and let the water evaporate. Cook until mandu is golden on each side.
- Serve with dumpling sauce, link below
Freeze by laying out mandu on a sheet pan, making sure they’re not touching. Once frozen, consolidate into a freezer bag.