Kimchi Mandu (Dumplings)
A Daring Cooks Challenge hosted by JenYu @ userealbutter.com
- KIMCHI FILLING:
- 500g ground pork
- 180g firm tofu
- 200g mung bean sprouts
- 1/2 cup shiitake mushrooms (soaked overnight if using dried mushrooms).
- 3 cloves of garlic, minced
- 1/2 cup of spring onions, chopped
- 2 cups kimchi, minced and strained
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- DUMPLING WRAPPERS:
- 2 cups all purpose flour
- 1/2 cup warm water [mine was a bit dry so I added 3/4 cups total]
[ I also added 1/2 teaspoon salt for a little more flavor]
- Wash and finely chop the tofu (i used my food processor) [picture 1].
- Boil the mung bean sprouts. Strain, squeeze dry, and chop them up [picture 2, 3].
- Finely mince the shiitake mushrooms (i used my food processor) [picture 6].
- In a big bowl, mix all filling ingredients together and refrigerate for 30 minutes [picture 1, 3, 4, 5, 6, 7].
- In a large bowl mix flour and salt with 1/4 cup of water and stir until water is absorbed.
- Continue adding water one teaspoon at a time and mixing thoroughly until dough pulls away from sides of bowl. We want a firm dough that is barely sticky to the touch.
- Knead the dough about twenty strokes then cover with a damp towel for 15 minutes.
- Take the dough and form a flattened dome. Cut into strips about 1 1/2 to 2 inches wide. Shape the strips into rounded long cylinders.
- On a floured surface, cut the strips into 3/4 inch pieces.
- Press palm down on each piece to form a flat circle (you can shape the corners in with your fingers).
- With a rolling pin, roll out a circular wrapper from each flat disc.
- Take care not to roll out too thin or the dumplings will break during cooking - about 1/16th inch.
- Leave the centers slightly thicker than the edges.
- Place a tablespoon of filling in the center of each wrapper and fold the dough in half. [picture 8].
- Wet the ends with water, and pull both ends to meet together. Pinch them to make them stick together [picture 9].
- To boil: Bring a large pot of water to a boil and add dumplings to pot. Boil the dumplings until they float.
- To steam: Place dumplings on a single layer of napa cabbage leaves or on a well-greased surface in a steamer basket with lid. Steam covered for about 6 minutes.
- To pan fry (potstickers): Place dumplings in a frying pan with 2-3 tbsp of vegetable oil. Heat on high and fry for a few minutes until bottoms are golden. Add 1/2 cup water and cover. Cook until the water has boiled away and then uncover and reduce heat to medium or medium low. Let the dumplings cook for another 2 minutes then remove from heat and serve.
To freeze: Assemble dumplings on a baking sheet so they are not touching. It helps to rub the base of the dumpling in a little flour before setting on the baking sheet for ease of release. Freeze for 20-30 minutes until dumplings are no longer soft. Place in ziploc bag and freeze for up to a couple of months. Prepare per the above instructions, but allow extra time to ensure the filling is thoroughly cooked.
To serve: Serve dumplings or potstickers hot with your choice of dipping sauce combinations.