- Cooking oil
- Sesame seeds
- 7 1/2 cup all propose flour
- 3 tsp active yeast
- 6 tsp sugar
- 3 tsp baking powder
- 2 1/2 cup and 2 tbsp hot water
- 1 tbsp sesame oil
- 1 lb ground pork, beef, chicken or plant based meat
- 1 block (14 oz) firm tofu, squeeze excess water then smashed
- 12 oz kimchi, finely chopped
- 3 oz Dangmyeon, Korean glass noodles, cooked by following directions of package you’re using then chopped
- 8 oz beansprouts, blanch for 3 minutes, chopped
- 4 oz chive, chopped
- 3 to 4 green onions, chopped
- 6 to 8 cloves garlic, chopped
- 2 tsp slat
- 1 tbsp soy sauce
- 1 tsp sugar
- 2 tbsp sesame oil
- 1/2 tsp black pepper
- Combine flour, yeast, sugar and baking powder in a large mixing bowl or stand mixer. Give a quick whisk then pour hot water and sesame oil. Use chopsticks or a fork to get dough together first (we used hot water, be careful!). Start kneading dough with your hand until it’s smooth, about 10 to 15 minutes. If you are using a stand mixer, medium speed for 5 minutes. Cover with a damp towel and rest in a warm place for 1 hour 30 minutes or until dough is double of size. This dough recipe will make 16 dumplings so if you want to use up all filling, triple this dough recipe or cut filling recipe into third.
- Meanwhile, Let’s make kimchi filling!
In a large mixing bowl, add all prepared ingredients and mix until well combined. Set aside.
- Make a hole in middle of dough then stretch to a large ring then open one side to make a long log. Roll log into 2” thick diameter then cut them into half. Work one log at a time and tear into 8 equal pieces (about 3 oz per piece). Roll one by one into a smooth ball. Repeat with another log. Always cover rest of dough while working one to prevent them from drying out.
- Take one piece of dough at a time, press into a small disk with a palm of your hand. Then roll dough into 4” to 4 1/2” wide wrapper with a rolling pin. Trying to roll outer edge of wrapper thinner and center is slightly thicker. You should not need it, but if you do, dust flour as you need. Repeat with rest of dough.
- Let’s shape mantou! Place one wrapper on your palm, slightly wet edge of wrapper with a little bit of cold water if you need. Place 2 to 2 1/2 tbsp of filling into center and bring edge to top with your index finger and thumb to seal while your left thumb is pushing filling inside. Place kimchi mantou on a parchment paper lined baking pan without touching each others and cover with a damp towel. Repeat with rest of dough and filling. Ensure each one of mantou has rested 20 to 30 minutes before cooking.
- If you’d like to dress mantou with sesame seeds, dip smooth side of mantou lightly in cold water then dip in sesame seeds. I like to use black and white sesame seeds mixture.
- Heat a large skillet over medium heat then add 2 tbsp cooking oil. Place mantou sesame seeds down and press down lightly and gently. Fry sesame seeds side about 3 to 4 minutes or until golden brown then turn it over. Pour 1/2 cup of water and cover with a lid, slightly tilted so some air can escape. Steam mantou about 6 to 8 minutes, or until all water has evaporated and both side are crispy. Transfer to a serving dish and serve with your favorite dipping sauce! Mine is equal part of soy sauce, vinegar and chili oil! Enjoy!
* I tripled the dough measurement for this recipe card to match with the filling. Usually I do only 1/3 of the dough recipe and have some extra filling. If you want to see the 1/3 amount of the dough recipe, check out the step-by-step post above.
I like to have extra filling for making fried rice with it. Super yummy with fried egg right on top. Or sauté the left over filling with some chili oil with chili flakes and serve on top of rice or noodles.. delicious!
- Prep Time: 2 hours
- Cook Time: 12 mins