Cook’s notes
Ground pork, cabbage, carrot, scallions and kimchi make up the filling for the dumplings. Steam and serve as a side dish, snack or appetizer.
Korean pork and kimchi dumplings (mandu)
Ingredients
Dumplings
- 2 cups finely sliced white cabbage
- 2 ½ teaspoon salt divided
- 250 grams ground pork
- ⅓ cup chopped cabbage kimchi
- ⅓ cup thinly sliced scallions
- ⅓ cup chopped carrot
- 50 dumpling wrappers
Dipping sauce
- 2 tablespoons sugar
- ¼ cup rice vinegar
- ¼ cup soy sauce
- ½ teaspoon sesame seed oil
- ½ teaspoon grated garlic
- ½ teaspoon grated ginger
- ½ teaspoon chili flakes
Instructions
Make the dumplings
- Place the cabbage in a bowl and sprinkle in a teaspoon of salt. Toss well while you prep the carrot, scallions and kimchi.
- Squeeze out and discard the water expelled by the cabbage.
- Add the pork, kimchi, scallions, carrot and the remaining salt to the cabbage. Mix well.
- Take a dumpling wrapper, spread a tablespoon of filling at the center, moisten the edges of the wrapper with water, fold and pinch to seal.
- Moisten the top of one of the pointy ends of the dumpling with water, pull the other pointy end towards it until they overlap then pinch to seal.
- Repeat until all the filling has been used or until you run out of wrappers.
Steam the dumplings
- Heat water in your steamer basin.
- Line the steamer baskets with cheesecloth or non-stick paper poked with holes (commercially available steamer paper come with holes already).
- Arrange the dumplings in the steamer baskets an inch apart and steam over briskly boiling water for twenty minutes.
Serve your mandu
- Mix together all the ingredients for the dipping sauce.
- Arrange your mandu on plates and serve with the dipping sauce.
Pork bulgogi rice bowl
