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Pork and Kimchi Mandu (Dumplings)

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Serves: 8

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Serves: 8


  • Dumplings:
  • 1/2 cup shiitake mushroom caps, finely chopped
  • 1/2 cup Kimchi, finely chopped
  • 1/4 cup green onions, finely chopped
  • 1 tsp cornstarch
  • 1 tsp fresh ginger, peeled and minced
  • 2 tsp mirin (sweet rice wine)
  • 2 tsp soy sauce
  • 1/2 tsp dry mustard
  • 1/2 tsp dark sesame oil
  • 4 oz ground pork
  • 24 wonton wrappers or gyoza skins
  • 1 tsp cornstarch
  • cooking spray
  • 1 Tbs green onions, minced
  • 3 Tbs soy sauce
  • 1 1/2 Tbs mirin (sweet rice wine)
  • 1 1/2 Tbs rice vinegar
  • 1 tsp sesame seeds, toasted
  • 1/2 tsp dark sesame oil
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To prepare dumplings, combine first 10 ingredients. Working with 1 wonton wrapper at a time (cover remaining ones to prevent drying), spoon about 1 1/2 tsp pork mixture into center of each wonton. Moisten edges of skin with water. Fold in half, pinching edges together to seal. Place dumplings, seam sides up on baking sheet sprinkled with 1 tsp cornstarch (cover)

Arrange half of the dumplings coated with cooking spray. Steam dumplings, covered, for 10 min. Remove dumplings from steamer; keep warm. Repeat procedure with remaining ones.

To prepare sauce, combine 1 Tbs onions and remaining ingredients. Serve sauce with dumplings.

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