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Kimchi Tofu Mandu (Korean Dumplings)

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Savory Korean dumplings filled with tofu, kimchi, and aromatics, pan-fried or steamed to perfection. These mandu are flavorful, slightly spicy, and perfect with a dipping sauce.

Ingredients

  • 20 dumpling wrappers (small size, 3.5 inches in diameter)
  • 1 tablespoon vegetable or grapeseed oil
  • 3–4 tablespoons water
  • 6 ounces firm tofu, drained well and minced
  • 4 ounces kimchi, finely chopped
  • 1 large egg
  • 4 scallions, finely chopped
  • 2 garlic cloves, minced
  • 1 tablespoon toasted sesame oil
  • 1/2 teaspoon gochugaru
  • Salt and pepper to taste

Instructions

  1. In a bowl, mix tofu, kimchi, egg, scallions, garlic, sesame oil, gochugaru, salt, and pepper until well combined.
  2. Transfer the filling to a skillet and cook over medium heat for 5-7 minutes until excess liquid evaporates. Let cool.
  3. Place a dumpling wrapper in your hand and add about 1 heaping tablespoon of filling to the center.
  4. Moisten the edges with water, fold, and pinch to seal the dumpling.
  5. Repeat until all filling and wrappers are used.
  6. To pan-fry: Heat oil in a skillet over medium-high heat. Add dumplings without overcrowding and cook until bottoms are golden.
  7. Add 3 tablespoons of water, cover, and cook for 5-6 minutes. Flip and cook another 3-4 minutes until both sides are golden.
  8. To steam: Line a steamer with parchment or cabbage leaves. Place dumplings with space between them and steam for 7-8 minutes.
  9. Transfer to a plate and serve warm with dipping sauce.

Notes

  • Omit the egg for a vegan version.
  • Ensure tofu is well-drained to avoid soggy filling.
  • Do not overcrowd the pan when frying to maintain crispiness.
  • Serve with soy sauce, vinegar, and chili oil dipping sauce.
  • Leftovers can be refrigerated for up to 3 days or frozen before cooking.

Nutrition

Find it online: https://yumfamilyrecipes.com/kimchi-tofu-mandu-korean-dumplings/