New Years Kimchi Dumplings
my mom's kimchi mandoo!Every New Years, my mom makes a huge batch of kimchi dumplings that she hands out to friends and family. I love these kinds of traditions and decided to record her process this time! She doesn’t measure her ingredients and so I got a rough estimate and also she makes a lot!
There are so many ways to fold a dumpling but I generally always go to folding like in the picture below. It’s what I’m most comfortable with. haha.
I think one of the main thing for these dumplings is getting rid of as much moisture as possible. It’s a constant battle between adding water (blanching) and getting rid of it. It’s definitely a forearm work out squeezing everything!
This recipe make A LOT of dumplings. I would recommend quartering the recipe if making this at home.
These dumplings are based on my grandpas dumplings who was from North Korea. That’s why it calls for washing the kimchi since flavors are typical more simpler in the north.
Ingredients
makes around 150 dumplings
4 blocks firm tofu
4.3 pounds well fermented kimchi
5 16 oz. bags bean sprouts
4 pounds ground pork (20% fat)
1.5 pounds ground beef (10% fat)
1 bunch (~7) green onion
2-4 bunches large garlic chives
35 cloves garlic
3 tablespoons soy sauce
5 eggs
1 cup sesame seeds
1 cup sesame oil
Salt and pepper
Dumpling wrappers (store bought), around 150 individual
Directions
Start by washing your tofu. Then place something heavy on top so that they drain out water. Place your tofu in a clean towel and squeeze out as much water as possible. If you squeeze too hard though, it will seep through the towel. Place the tofu in a large bowl and season the tofu generously with cracked pepper.
Blanch 5 16-oz bags of bean sprouts in some salted boiling water for around 1.5 minutes. Then strain the bean sprouts and let them cool slightly. Chop the bean sprouts into smaller pieces and then place them in batches in the clean towel. Squeeze the towel as much as possible to get rid of as much moisture as you can. Place the bean sprouts in a separate bowl.
Measure around 4.3 pounds of well fermented and sour kimchi. Then wash the kimchi in water getting rid of the red brine. Cut the kimchi length wise and then into small pieces. Place the chopped kimchi once again into the towel and squeeze out as much moisture as you can. I wasn’t lying about that forearm workout. haha. Place in a separate bowl.
Chop 2-4 bunches of chives as well as a bunch of green onion.
Crush 35 cloves of garlic and add to the tofu. Season the tofu garlic mixture with 2 heaping tbs of salt, and 3 tbs soy sauce. Mix it all together. Then crack in 5 eggs.
Now add 1.5 lb ground beef and mix thoroughly. It’s easier to use your hands at this point. Add 4 lb ground pork as well and mix. Now add the kimchi, bean sprouts, 1 cup sesame seeds, 1 cup sesame oil and all of the chives/green onion. Mix and now you have your filling!
Add a spoonful of filling to your dumpling wrapper. Use water along the edges to help seal the dumplings and fold accordingly. My mom freezes these dumplings and gives them out that way. They’re perfect pan fried and even better in soups like mandoo kook. Enjoy!
Do you have any New Year traditions with food?
