Description
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Ingredients
Units
Scale
- 10 oz. Ground pork
- 1/4 tsp. Salt
- 1/8 tsp. Black pepper
- 1 Tbs. mirin (optional)
- 5 oz. Bean sprouts
- 2 oz. Dried glass noodles(Dangmyeon)
- 1 cup Well fermented Kimchi, squeezed juice and chopped
- 8 oz. firm tofu, squeezed excess water with paper towel
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[/url] - 3 green onions, chopped (approximately 1/2 cup)
- 2 to 3 Garlic cloves, minced (approximately 1 Tbs)
- 2 Tbs. Soy sauce
- 1 Tbs. Sesame oil
- 1 tsp. Sesame seeds
- Small pinch of salt
- 1/4 tsp. Black pepper
- 20 to 25 Dumpling wrappers
Instructions
- Bring enough water to boil blench beansprouts and noodles in a large pot.
- Meanwhile heat a wok over high heat; add pork, 1/4 tsp. Salt, 1/8 tsp. Black pepper and mirin. Stir fry for 3 minutes, no need brown bits. Remove from heat and place cooked pork in a large mixing bowl. * You don’t have to cook the meat, however I did it because my mom used to cook the meat so when her 3 daughters can scoop and eat the filling while we are shaping the dumplings. 🙂 Good memories.
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[/url] - By now, your water would be boiling, add 1 Tbs. salt and bean sprouts. Blench bean sprouts for 1 minute. Using a small strainer, take out bean sprouts and drain. Tap with a paper towel to get rid of excess water. Cut into 3/4” short.
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[/url] - In same boiling water, add glass noodles and cook it by following directions of package you are using. Drain, rinse with cold water and drain completely. Cut into same size as bean sprouts.
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[/url] - Add bean sprouts, noodles and rest of filling ingredients in same mixing bowl that we placed pork. Mix well with a spatula.
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[/url] - Line a baking sheet with parchment paper or plastic wrap. Bring one dumpling wrapper at a time on your palm and wet edge with water slightly if your dumpling wrapper is not freshly made. Place 1 Tbs. filling in middle, fold and seal as a half moon shape. Brin both end put it together and seal. Place on lined baking sheet and repeat until you are done with wrappers and filling.
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[/url] - You can steam kimchi mandu 8 to 10 minutes or pan/deep fry until golden brown about 8 to 10 minutes over medium heat. Enjoy!
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Notes
If you have some left over filling, make fired rice with it! 🙂
