2ouncesdangmyeonsweet potato starch noodles, soaked in warm water for about 30 min.
1cuppacked finely chopped kimchi
10ouncesmung bean sprouts, sukju namul (숙주나물)
2 to 3scallions
8ouncesground pork or beef (or mix)
1teaspoonfinely grated ginger or juiced
1tablespoongochugaru (adjust to taste)
salt to tasteabout 1/4 teaspoon
pepper to tasteabout 1/8 teaspoon
1tablespoonPerilla seed oil (in lieu of sesame oil)
2 to 4tablespoonsground perilla seeds
Finely chop the kimchi and squeeze out excess liquid by hand.
Blanch the bean sprouts in boiling water, drain, chop and squeeze out water.
Squeeze out water from the tofu. Using a cheesecloth will make squeezing easier. Finely chop the noodles. Finely chop the onion and squeeze out water. Finely chop the scallions.
Combine all the filling ingredients in a large bowl. Mix well by hand.
Place one heaping teaspoonful to a tablespoon of the filling on a wrapper. Wet the edges of the wrapper with water or egg wash and seal tightly (pushing the air out with your fingers) into a half-moon shape. (Stop here if you want a half-moon shape dumpling.) Then, bring the two ends together, apply water or egg wash to one end and press tightly to create a round shape. Repeat this process until all the filling/wrappers are used.
Kimchi mandu can be steamed for about 10 minutes in a steamer (12 minutes if frozen). Make sure to line the steamer with a wet cheesecloth, paper towel, or cabbage leaves to prevent mandu from sticking.
For boiling, pan-frying and deep-frying dumplings, see my other mandu recipe.
Kimchi mandu is well seasoned, but you can serve them with a dipping sauce if preferred. Tips for freezing: Freeze the dumplings on a tray with the pieces not touching for about an hour, and then store them in a freezer bag. Otherwise, the skins will get soggy from the moisture in the filling and stick together in the freezing process.