1 Korean dumplings: kimchi mandoo


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We would like to introduce the first dish: Korean dumplings, kimchi mandoo
My boyfriend’s family makes them every year on New Year’s Day.
It takes time to make it but I can assure you – it’s totally worth it!

How to make kimchi mandoo: STEP BY STEP 

INGREDIENTS

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FILLING:

300g kimchi
2 packages of firm tofu
1 small package of harusame (Chinese noodles made from beans)
400g minced pork
ground pepper
black pepper
sesame oil
salt
Korean seasoning (optional)

DOUGH

1kg flour
1 egg
salt
water

RECIPE
1. 
Chop the kimchi finely

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2. Mash the tofu

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3. Boil harusame, around 4 minutes

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4. Squeeze the kimchi and tofu to get rid of the water. Here’s one way: 

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5. Cut boiled harusame using kitchen scissors

6. In the big bowl mix together: mashed tofu, chopped kimchi, meat (raw!), 2 eggs and spices. There is no rule for spices: add as much as you like.

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You can mix it together using a spoon but using your hand is the most convenient way, i think.

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And that is how the filling looks like when it’s ready:

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7. So now it’s the time to make the dough. Mix together: flour, salt, egg and water. When the flour, salt and egg are already on the table, like on the picture:

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Pour some water into it (slowly) and make the dough. Add as much water as it’s needed. That is how the dough should look like when it’s done:

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8. And now the hard part: making dumplings!
Firstly, take a big piece of dough and roll it:

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 After, cut the rolled piece into 1cm slices:

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When it’s done, roll out each slice into very thin round shaped pieces:

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And now, put about one table spoon of filling on the piece of dough:

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Use the water to stick the dumpling together.

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That is how it looks like when it’s done:

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9. Now it’s time to steam the dumplings. Prepare a big pot and fill it with cold water (about half of the pot). Cover it with cloth and use the gum to stick it to the pot. On the cloth put about 5-6 dumplings and cover it with a bowl. Steam for about 10 minutes.

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When they’re ready, take them out and steam the next 5. Repeat until everything is ready to eat 😉

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And? Everything is done, smells nice and tastes great?

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Happy New Year!
새해 복 많이 받으세요
Szczęśliwego Nowego Roku!
明けましておめでとうございます

aho&tensai

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38 Comments

  1. I always thought this would be too difficult but your instructions make it look possible! Thanks – will try it sometime but don’t eat meat, only fish. Do you have any other suggestions for the filling? Katie

    1. i asked my boyfriend and he said that there is no such a thing like mandoo without meat. but he also said you can try to make it, he just can’t be sure about an effect 😉

      1. doesn’t really matter. but since you put water to the dough it’s better to roll it right away. if you roll only half a dough at the time, you should cover what’s left with the cloth 😉
        頑張って!

  2. Thank you for appreciating my post, Meteor Han.

    Your culinary photography is quite nice. May I say, without offending–I’m “a vegetarian”?; but only to explsin why I cannot give as much praise as I’d like to.

    I should also say, due to my condition and my lack of work–here–I am a failed vegetarian; I’m not the vegan I used to be, because of hypoglycemia, and poverty (I can’t get much gainful work, despite my skills), so it’s heart-breaking, but I have to eat chicken and fish, sometimes.

    Anyway, I’m in Suwon, and if you ever want to have tea, or a beer, I’d love to try anything that you make which has no pork, beef, and preferably no fish in it.

    Peace,
    Carl Atteniese

    1. thanks for the nice words 😉 the blog idea didn’t seem so good and exciting in the beginning but now i love it 😉
      sorry for not cooking any vegetarian stuff, i promise i’ll try to find some vegetarian recipes especially for you. the problem is that it would be hard to cook some Asian dishes cause i’m going back to poland on thursday. so for few months our blog will be more about European cuisine than Asian. but in the end of August i’ll be in Korea, so Asian cuisine again!^^ hope you enjoy European food, too!

  3. Thanks for breaking it out into simple to follow steps. I make dumplings quite a bit, but I’ve never made my own wrappers! Impressive! I love how you made your own steamer, too!

  4. This looks delightful and I can not wait to try this out. Will fit into my oddsandhens blog series on “meat pockets” quite nicely too. Thank you for posting! M

    1. we also thought: God, we are crazy to even think about making that hardcore dish. but it was actually funnier and easier than we thought. maybe the secret is that you shouldn’t make them alone? it’s funny when you make them with friends ;p

  5. I have been trying to make soup dumplings for some time now, but my dumplings always break and the soup leaks out. I like the method you used here, and will try it next time I attempt my soup dumplings.

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