PORK & Kimchi Mandu
- 1h 0mPrep Time
- 20m Cook Time
- 1h Ready In
Juicy, spicy pork-and-tofu mandu (Korean dumplings) with kimchi and sweet potato noodles. Steamed until translucent, served with a dipping sauce.
Ingredients
- 680 g All-Purpose Eggless Dough
- 113 g firm tofu
- 355 ml napa cabbage kimchi finely diced
- 56.7 g dried sweet potato noodles or thin vermicelli rice noodles
- 113 g mung bean sprouts
- 227 g ground pork or beef, or a mixture
- 2 large eggs
- scallions thinly sliced
- 9.86 ml garlic minced or pressed
- 9.86 ml peeled fresh ginger minced or finely grated
- 14.8 ml toasted sesame oil
- coarse gochugaru (dried Korean red pepper flakes)
- kosher salt
- freshly ground black pepper
Nutrition (per serving, estimated)
Estimated based off 10 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 7.84 mg
- Iron: 0.13 mg
- Magnesium: 1.91 mg
- Phosphorus: 9.21 mg
- Potassium: 14.7 mg
- Zinc: 0.06 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 680 g All-Purpose Eggless Dough
- 113 g firm tofu
- 56.7 g dried sweet potato noodles or thin vermicelli rice noodles
- 113 g mung bean sprouts
- 227 g ground pork or beef, or a mixture
- 2 large eggs
- 14.8 ml toasted sesame oil
- coarse gochugaru (dried Korean red pepper flakes)
- kosher salt
- freshly ground black pepper
Prepare
- 355 ml napa cabbage kimchi, finely diced
- scallions, thinly sliced
- 9.86 ml garlic, minced or pressed
- 9.86 ml peeled fresh ginger, minced or finely grated
Let's Cook
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Step 1.
Prepare the All-Purpose Eggless Dough according to the linked instructions, or set out 60 store-bought dumpling skins. Cover with a damp towel to prevent drying.
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Step 2.
Wrap ¼ pound firm tofu in a paper towel, place on a plate, and set a heavy plate on top to press out moisture. Let drain for at least 15 minutes. In a large bowl, crumble the drained tofu with your fingers until it resembles finely crumbled feta cheese.
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Step 3.
Squeeze 1½ cups finely diced napa cabbage kimchi with your hands to remove excess moisture, then add to the bowl with the tofu.
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Step 4.
Fill a medium pot three-quarters full with water and bring to a boil over high heat. Add 2 ounces dried sweet potato noodles or thin vermicelli rice noodles and boil for 7 to 8 minutes until chewy with some bite. Drain in a colander, rinse with cold water until cool, then squeeze with your hands to remove excess moisture. Finely chop the noodles and add to the bowl.
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Step 5.
Fill a small pot three-quarters full with water and bring to a boil over high heat. Add ¼ pound mung bean sprouts, cover, reduce heat to medium, and simmer for 6 to 7 minutes until wilted. Drain in the colander, rinse with cold water until cool, then squeeze with your hands to remove excess moisture. Finely chop the sprouts and add to the bowl.
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Step 6.
Add ½ pound ground pork (or beef/mixture), 2 large eggs, 3 to 4 thinly sliced scallions, 2 teaspoons minced garlic, 2 teaspoons minced fresh ginger, 1 tablespoon toasted sesame oil, 2 to 3 tablespoons coarse gochugaru, 1 to 2 teaspoons kosher salt, and ½ to 1 teaspoon black pepper to the bowl. Stir with a fork to break up the pork and egg yolks, then mix thoroughly by hand or spoon. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
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Step 7.
While the filling chills, form the dumplings: place a rounded teaspoon of filling in the center of each wrapper, moisten edges with water, fold into a crescent, and pleat to seal. Arrange on a parchment-lined tray, not touching.
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Step 8.
Steam the mandu in a steamer basket over boiling water, covered, for 8 to 10 minutes until the skins are translucent and the filling is cooked through. Serve hot with dipping sauce of choice.