Korea

Kimchi mandu

The kimchi jar finally gets the dumpling it always deserved.

80 minTime

27 gProtein each

mediumSpice

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

519kcal

27 gprotein

5 gfibre

80minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Maida (all-purpose flour, plain flour)2 cups, plus extra for dusting

Water½ cup plus 1 tbsp

Salt½ tsp

Napa cabbage kimchi1 cup, squeezed and chopped

Firm tofu200 g firm tofu

Minced pork (pork mince, ground pork)150 g

Sweet potato glass noodles (glass noodles, cellophane noodles)a small bundle, soaked and chopped

Soybean sprouts1 cup, blanched and chopped

Spring onion (green onion, scallion)2 stalks, sliced

Garlic3 cloves, minced

Egg1

Sesame oil2 tsp

Soy sauce2 tbsp, divided

Black peppera pinch

Rice vinegar1 tbsp, for the dip

Gochugaru½ tsp, for the dip

7 steps

1Knead the maida, salt and water into a firm, smooth dough, about 6 minutes. Cover and rest 30 minutes.
2Soak the glass noodles in hot water for 10 minutes and chop. Blanch the sprouts for 1 minute and chop.
3Wrap the kimchi and tofu in a cloth and squeeze until no more liquid drips.
4Mix the kimchi, tofu, pork, noodles, sprouts, spring onion, garlic, egg, sesame oil, 1 tbsp soy sauce and pepper.
5Roll the dough into 24 circles about 9 cm across. Fill each with a tablespoon of filling, fold into a half moon and seal, then bring the two corners together and pinch.
6Line a steamer with oiled parchment or cabbage leaves and steam the mandu over rapidly boiling water for 12 minutes. Cut one open to check the pork is cooked through with no pink.
7Mix the remaining soy sauce, vinegar and gochugaru and serve with the hot mandu.

Serve it like this

Serve on a steamer tray or a flat plate with the dip in the middle and a few slices of spring onion on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.