Kimchi Dumplings (김치 만두)
Ingredients
2 tbsp sesame oil
2 tsp soy sauce
1 tbsp sugar
½ lb ground pork
1 cup onion (finely chopped)
3–4 cloves garlic (finely chopped/grated)
1 tsp ginger (finely chopped/grated)
3 oz or 1½ cups chives (finely chopped)
2 ounces dangmyeon (sweet potato starch noodles)
1½ cup old kimchi (finely chopped)
100 grams firm tofu
1 tsp cornstarch
1 tsp salt
1 tsp black pepper (freshly grated)
1~1½ package round wonton/dumpling wrappers (thick)
1 egg (to seal)
4 TBSP soy sauce
2 TBSP white vinegar
4 TBSP or 1–2 STALKS scallions (chopped)
Korean chili peppers or red pepper flakes to taste
The recipe makes about 1~1½ packages of dumpling wraps or about 45 dumplings depending on the size of the wrappers and how much you filling you are able to fit into one wrapper
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As a student, cooking and eating well were difficult tasks. I often worked late nights and did not have much of a chance to go home to eat. Many meals consisted of leftover pizza or whatever my college decided to bring in for catering. In my second year, I decided to change my habit (and to save my wallet) and started mass-preparing meals to bring to school.
Dumplings were my favourite thing to prepare. I could make 100–200 of them en masse over the course of an afternoon, freeze them, and then eat them whenever the mood struck me.
Two years out of college, I am now working alongside WWOOF Korea and Gachi CSA to show others how eating healthily in our busy culture does not have to be difficult.
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This recipe for kimchi dumplings (김치 만두) consists of ingredients from two different CSA baskets from Gachi CSA, a few from the supermarket, and kimchi from the WWOOF Korea CEO’s mother-in-law. These dumplings are best made with very old kimchi — the kind you feel you should toss out because it has been in the fridge for a little too long. The kimchi I used to make this batch of dumplings had been fermenting for almost two years, and the CEO was about to toss it out because of how strong it had gotten.
For this recipe, I also decided to buy the wrappers instead of making them. Normally, I would make my own, because I enjoy extra large-sized dumplings, but I realize it is not an easy or feasible task for most people. If you also decide to buy your dumpling or wonton wrappers, the first step before making the filling would be to allow them to thaw since they normally come from the supermarket frozen.
If you have time, I advise allowing them to thaw in the refrigerator, but if you decide to make dumplings last minute, you could leave them in room temperature under plastic wrapping, The plastic wrapping is important for keeping the wrappers moist. If they are allowed to dry, they will crack when folded.
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For the filling, finely chop the onion, chives, and kimchi along with the garlic and ginger if a grate is unavailable. Add in the tofu by crumbling it with your hands.
Sauté the ground pork in a little oil until it is thoroughly cooked, and set it aside to cool. You can also choose to not pre-cook the pork, but I find that cooking the meat ensures all parts of the filling will be thoroughly cooked when the finished dumpling is steamed.
Kimchi dumplings differ from other dumplings in that they include noodles — dangmyeong or sweet potato starch noodles to be precise. They are chewier than most other noodles and are translucent after being cooked. Despite their odd appearance, they are cooked like any other noodles. Place the dangmyeon in a pot of boiling water until it is al dente — about 2 minutes.
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Add sesame oil, soy sauce, sugar, cornstarch, salt, and black pepper to the chopped ingredients and mix well. If you have chosen to pre-cook the pork, you can taste the filling to ensure the taste is to your liking. If you have chosen to use raw pork, you can also taste the filling by microwaving a small portion.
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Now comes the fun part of wrapping!
Dumplings can be sealed using water or egg, but I prefer to wrap using a beaten egg, because it allows me to freeze them without fearing the seams will burst. If you are going to eat them fresh, the medium with which you seal them does not matter.
The shape of the dumpling is also up to your preference and method of cooking. As you can also see from the pictures, I have chosen to wrap them in the traditional kimchi dumpling shape, best used when the dumplings are meant to be steamed. If you plan on frying them, you may choose a shape that has a flatter surface.
Although the sealant and shape are important aspects, the ultimate secret to a successful dumpling is the right amount of stuffing. Do not be too timid but do not be too greedy and over-stuff them either, unless you have the godly dumpling-wrapping skills of a grandmother.
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Once they are wrapped, they are ready to be cooked and eaten. You could steam them in a steamer or any contraption that has capable of steaming food, fry them, or boil them. As always, use common sense to check whether or not they are fully cooked.
If you are not planning on having a party the same day you are wrapping the dumplings, you may choose to freeze them to save them for another day.
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Some notes about freezing your dumplings:
- Make sure to leave enough space between individuals when you place them in the freezer (preferably on a baking sheet or some sort of flat surface) so that they do not touch. If they are touching while being frozen, you will end up with a single mass of dumplings, which you may or may not be able to salvage.
- It takes about 6–8 hours for the dumplings to be completely frozen. I would not jostle the dumplings or try to put them in a bag before they are completely frozen, or else you risk fusing all of the dumplings into a single dumplingwaster.
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Some notes about cooking your frozen dumplings:
- Frozen dumplings will take longer to cook. If you are steaming them, allow them about 5–6 minutes to cook completely through (depending on size). The skin should be translucent and easy to pierce. If you are unsure, poke the middle with a chopstick and check the temperature.
- If you are frying them, the same logic applies.
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You’re done!
The dumplings are delicious plain in a soup or with a dipping sauce made with soy sauce, white vinegar, scallions, and some Korean chili peppers or red pepper flakes. The exact measurements can be found above.
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In total, the process takes about 2 hours to cut, mix, and wrap all the dumplings. If you want to make your own wrappers (which I highly encourage), the time may increase to about 3 or so hours. Either way, you are guaranteed a fun-filled afternoon alone or with friends and family.
Don’t forget to share.
Let me know how your dumplings turned out by tagging your post on Instagram with #sanlimyok and tagging @sanlimyok.
Follow me on Instagram @sanlimyok for more stories about the slow food community in South Korea or check out my website to learn more about my work.
If you are interested in getting your CSA (Community Supported Agriculture) box in South Korea, check out http://www.gachicsa.com/. They deliver every Wednesday to every province except Jeju Island.
