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Easy Kimchi Mandu in a Frying Pan (Korean-Style Dumplings)
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Put the ground pork in a bowl. Without using a cutting board, snip the garlic chives directly into the bowl with scissors.
Ground pork to taste
Garlic chives (nira) to taste
1:43
~3 min
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Steps
Ingredients
1
Put the ground pork in a bowl. Without using a cutting board, snip the garlic chives directly into the bowl with scissors.
Ground pork to taste
Garlic chives (nira) to taste
1:43
~3 min
2
Snip the kimchi in with scissors as well. Cut it small enough to mix well with the ground meat and vegetables.
2:08
~2 min
3
Add the undrained tofu, soy sauce, and sesame oil, and mix thoroughly with a rubber spatula to make the filling.
2:26
~3 min
4
Get ready to wrap the filling. Prepare the store-bought large gyoza wrappers and a sheet of paper towel dampened with water. Placing the wrapper horizontally makes it easier to fold.
3:34
5
Place the filling on a wrapper, wet the edge all the way around, pinch it closed at one point in the center, then seal it out to the ends and fold it over into a half-moon shape.
4:04
6
Turn the sealed dumpling over and stand it up, wet both ends, press the center, and pinch them together at the top. You get a plump, hat-shaped mandu.
4:30
7
Lay the wrappers out like playing cards and wrap the rest the same way, all in one go.
5:15
~15 min
8
Cut the cabbage into bite-sized pieces and arrange them in the frying pan. Cut the tough core parts finely.
6:41
~3 min
9
Add a small amount of water over the cabbage, cover with a lid, bring up the steam, and steam just the cabbage first. Once it starts hissing, lower the heat.
7:09
~3 min
10
Arrange the mandu on top of the cabbage in the frying pan over low heat. Space them slightly apart so they do not stick together.
7:45
11
Cover again and steam over the cabbage until they are plump and cooked through.
8:02
~10 min
12
Bring the whole frying pan to the table. They are well seasoned, so they are delicious as is or with a dipping sauce of your choice.
8:21
1
Step 1
Put the ground pork in a bowl. Without using a cutting board, snip the garlic chives directly into the bowl with scissors.
Ground pork
to taste
Garlic chives (nira)
to taste
2
Step 2
Snip the kimchi in with scissors as well. Cut it small enough to mix well with the ground meat and vegetables.
Kimchi
to taste
3
Step 3
Add the undrained tofu, soy sauce, and sesame oil, and mix thoroughly with a rubber spatula to make the filling.
Ground pork
to taste
Tofu
to taste
Kimchi
to taste
Garlic chives (nira)
to taste
Soy sauce
to taste
Sesame oil
to taste
Mushrooms / bean sprouts
as desired
4
Step 4
Get ready to wrap the filling. Prepare the store-bought large gyoza wrappers and a sheet of paper towel dampened with water. Placing the wrapper horizontally makes it easier to fold.
Gyoza wrappers
to taste
5
Step 5
Place the filling on a wrapper, wet the edge all the way around, pinch it closed at one point in the center, then seal it out to the ends and fold it over into a half-moon shape.
Gyoza wrappers
to taste
6
Step 6
Turn the sealed dumpling over and stand it up, wet both ends, press the center, and pinch them together at the top. You get a plump, hat-shaped mandu.
Gyoza wrappers
to taste
7
Step 7
Lay the wrappers out like playing cards and wrap the rest the same way, all in one go.
Gyoza wrappers
to taste
8
Step 8
Cut the cabbage into bite-sized pieces and arrange them in the frying pan. Cut the tough core parts finely.
Cabbage
to taste
9
Step 9
Add a small amount of water over the cabbage, cover with a lid, bring up the steam, and steam just the cabbage first. Once it starts hissing, lower the heat.
Cabbage
to taste
Water
to taste
10
Step 10
Arrange the mandu on top of the cabbage in the frying pan over low heat. Space them slightly apart so they do not stick together.
Gyoza wrappers
to taste
Ground pork
to taste
Tofu
to taste
Kimchi
to taste
Garlic chives (nira)
to taste
Soy sauce
to taste
Sesame oil
to taste
11
Step 11
Cover again and steam over the cabbage until they are plump and cooked through.
Gyoza wrappers
to taste
Cabbage
to taste
Water
to taste
12
Step 12
Bring the whole frying pan to the table. They are well seasoned, so they are delicious as is or with a dipping sauce of your choice.
Dipping sauce of your choice
as desired
Cabbage
to taste
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Easy Kimchi Mandu in a Frying Pan (Korean-Style Dumplings) — cook along with the video