Free Shipping on 3 TasteBooks or more

Welcome to the new TasteBook recipe beta page. Learn what's new Not quite ready to change just yet? Classic view

Pork and Kimchi Mandu (Dumplings)

BethBeth
Rate this

servings:
Serves: 8

Save this recipe 1
Pork and Kimchi Mandu (Dumplings) photo Save this recipe 2
servings:
Serves: 8

Ingredients

  • 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
Save a shopping List

directions

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.


Recipe Notes

Add a note


Ratings & Reviews

Click to rate this recipe


Powered By ZergNet

Around the Web

We want to know what you think
about the new recipe page design

Give your feedback
create a cookbook

Learn about creating your own custom cookbook

Create a cookbook

More recipes by this author

See more recipes

Follow TasteBook

Receive our weekly featured recipe and the
best of the TasteBook blog right to your inbox.