Beef and Kimchi Mandu

These beef and kimchi mandu are the perfect filling combination: juicy and
flavourful perfect steamed, boiled or fried.

Servings: 20 dumplings

Author: Andrea

Prep Time:
1 hour, 30 minutes

Cook Time:
10 minutes

Total Time:
1 hour, 40 minutes

Course:

dumplings

Cuisine:

korean

Instructions

1 Add flour and salt into a bowl. Pour over water and mix gently to combine. Turn
out onto a floured surface and knead until smooth. Wrap in plastic wrap and set
aside for 20-30 minutes at room temperature.
2 Dust your board liberally with potato starch or corn flour. Divide dough into 20
equal portions (approximately 15g each).
3 Using a small rolling pin, roll out into a rough circle until about 10-11cm in
diameter. Repeat with remaining dough balls, dusting with potato starch in
between to stop them sticking.
4 Stack five dumpling wrappers on top of each other and use a 9cm cookie cutter
dusted with potato starch to cut them into perfect circles. Repeat with all the
wrappers.
5 In a large bowl add beef mince, chopped kimchi, chives, spring onions, garlic,
ginger, soy sauce and sesame oil. Stir well until mixture is sticky in texture.
6 Scoop approximately one tablespoon of filling into the centre of a dumpling
wrapper. Dab one half with water and fold into a semi circle, pressing down to
remove any air. Dab the back of one corner with water and fold both corners
together, creating a little hat shape. Repeat with remaining filling and
wrappers.
7 Heat water in a fry pan until boiling rapidly. Place mandu into a lined bamboo
steamer. You may have to do this in 3-4 batches, depending on the size of your
steamer basket. Cover with the lid and place over the boiling water. Steam for
6-8 minutes.
8 Serve immediately. For a dipping sauce, combine one part soy sauce to two parts
black vinegar, a teaspoon of sesame oil, half a teaspoon of chilli flakes and
half a teaspoon of roasted sesame seeds.

Beef and Kimchi Mandu

Course:

Cuisine:

🧂 Ingredients

Instructions

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