Steamed Kimchi Dumplings (Jjin Kimchi Mandu)
Steamed Kimchi Dumplings (Jjin Kimchi Mandu) is a side dish that serves 25. For 20 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. Watching your figure? This dairy free recipe has 85 calories, 4g of protein, and 2g of fat per serving. 33 people have made this recipe and would make it again. If you have all purpose flour, mung bean sprouts, ground pepper, and a few other ingredients on hand, you can make it. It is a very reasonably priced recipe for fans of Korean food. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by My Korean Kitchen. All things considered, we decided this recipe deserves a spoonacular score of 43%. This score is solid. If you like this recipe, take a look at these similar recipes: Kimchi Mandu (Korean Kimchi Dumplings), Red Curry Mussels with Kimchi Puree from 'The Kimchi Cookbook, and Mother-in-Law's Signature Kimchi from 'The Kimchi Cookbook.
Servings: 25
Ingredients:
All purpose white flour – 3 cups
1 egg
Minced garlic – ½ tsp
Ground black pepper – 3 sprinkles
Mung bean sprouts – 200 g
½ an onion
Minced pork – 130 g
Salt – 1 tsp
Sesame oil – 1 tsp
Tofu – 275 g
Warm water – 1 cup
Equipment:
sieve
bowl
Cooking instruction summary:
Sieve the flour, add the water, then knead it (my sister kneaded it for nearly 30 minutes).Finely chop the Kimchi, onion, tofu, and pork.Par boil the green bean sprouts and chop them finely too.Squeeze the bean sprouts, tofu, onion, meat, and Kimchi, separately in a straining cloth.Mix all the squeezed ingredients in a big bowl and season it with the garlic, salt, sesame oil, and pepper.Add the eggs and mix them well.Spread some flour onto the board and plate.Slice a dough piece off.Roll the dough into round shapes, not too thin not too thick.Put the rolled pastry on one hand and add filling on top (you need to fill it with an adequate amount of the stuffing to make a good looking mandu).Seal the pastry then place it on a plate (You can seal it into whatever shape you want, I fold it in half then wrap the ends round to touch each other)Repeat steps 1 to 5 until you use up all the ingredients.Put some kind of cloth on a steamer and put the mandu on top.Steam it for 5-10 minutes.Serve it on a plate with dipping sauce (a mix of; soy sauce – 1 tbsp, sugar – ½ tsp, chili powder ¼ tsp, a dash of vinegar and a dash of sesame oil).
Step by step:
1. Sieve the flour, add the water, then knead it (my sister kneaded it for nearly 30 minutes).Finely chop the Kimchi, onion, tofu, and pork.Par boil the green bean sprouts and chop them finely too.Squeeze the bean sprouts, tofu, onion, meat, and Kimchi, separately in a straining cloth.
2. Mix all the squeezed ingredients in a big bowl and season it with the garlic, salt, sesame oil, and pepper.
3. Add the eggs and mix them well.
4. Spread some flour onto the board and plate.Slice a dough piece off.
5. Roll the dough into round shapes, not too thin not too thick.
6. Put the rolled pastry on one hand and add filling on top (you need to fill it with an adequate amount of the stuffing to make a good looking mandu).Seal the pastry then place it on a plate (You can seal it into whatever shape you want, I fold it in half then wrap the ends round to touch each other)Repeat steps 1 to 5 until you use up all the ingredients.Put some kind of cloth on a steamer and put the mandu on top.Steam it for 5-10 minutes.
7. Serve it on a plate with dipping sauce (a mix of; soy sauce – 1 tbsp, sugar – ½ tsp, chili powder ¼ tsp, a dash of vinegar and a dash of sesame oil).
Nutrition Information:
covered percent of daily need
