About the Recipe
30 dumpling wrappers
1 1/2 cups chopped kimchi, drained
1 cup crumbled extra-firm tofu, drained
1/2 cup chopped green onions
1/2 cup finely chopped shiitake mushrooms
1/2 cup finely chopped cabbage
2 cloves garlic, minced
1 tablespoon sesame oil
Salt and black pepper, to taste
Vegetable oil, for frying (optional)
Soy sauce, for dipping
In a large bowl, combine the chopped kimchi, crumbled tofu, green onions, shiitake mushrooms, cabbage, minced garlic, and sesame oil. Mix well and season with salt and black pepper to taste.
Place a dumpling wrapper on a clean surface, and spoon about 1 tablespoon of the kimchi filling in the center. Moisten the edges of the wrapper with water and fold it in half, pressing the edges together to seal. Repeat with the remaining wrappers and filling.
To steam the dumplings, place them in a steamer basket lined with parchment paper or cabbage leaves, ensuring they don't touch each other. Steam for 10-12 minutes, or until the dumplings are cooked through.
Alternatively, to boil the dumplings, bring a pot of water to a boil and gently add the dumplings. Cook for 5-6 minutes, or until they float to the surface and are cooked through.
To pan-fry the dumplings, heat a thin layer of vegetable oil in a non-stick skillet over medium heat. Place the dumplings in the skillet, flat side down, and cook for 2-3 minutes, or until the bottoms are golden brown. Add 1/4 cup of water to the skillet, cover, and steam for another 4-5 minutes, or until the dumplings are cooked through.
Serve the Kimchi Mandu hot with soy sauce for dipping. Enjoy this tasty Korean appetizer or snack!