Kimchi Mandu Lasagna
Kimchi Mandu Lasagna
Ingredients
For the Mandu Filling
- 1 block firm tofu, pressed and crumbled
- 1/2 pound ground chicken
- 1 tablespoon garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/2 cup green onions, finely chopped
- 1 cup kimchi, chopped
- 1 teaspoon gochugaru
For Assembly and Serving
- 8 dumpling wrappers, thin, square
- 2 tablespoons soy sauce, for drizzling, or as needed
Instructions
- 1
In a large mixing bowl, combine the crumbled firm tofu, ground chicken, minced garlic, minced fresh ginger, finely chopped green onions, chopped kimchi, and gochugaru.
⏱️ 5 min
- 2
Wearing a glove, thoroughly mix all the filling ingredients together by hand until well combined and uniform.
⏱️ 5 min
- 3
Prepare your steaming setup. Fill a large pot or pan with about 1 inch of water and bring it to a boil. Place a steaming rack or trivet inside the pot, ensuring it's above the water level.
⏱️ 2 min
- 4
For each serving, spoon approximately 1/4 cup of the mixed mandu filling into the bottom of a heat-safe bowl or ramekin.
⏱️ 3 min
- 5
Place one thin square dumpling wrapper directly on top of the first layer of filling.
⏱️ 1 min
- 6
Add another layer of approximately 1/4 cup of the mixed filling over the dumpling wrapper.
⏱️ 1 min
- 7
Place a second dumpling wrapper on top to cover the second filling layer. Repeat for the remaining servings.
⏱️ 2 min
- 8
Carefully place the assembled bowls or ramekins onto the steaming rack in the prepared pot. Cover the pot with a tight-fitting lid.
⏱️ 1 min
- 9
Steam for 10 minutes, or until the dumpling wrappers are translucent and the filling is cooked through.
⏱️ 10 min
- 10
Once steamed, carefully remove the bowls from the pot. Drizzle soy sauce over each serving before enjoying.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Kimchi Mandu Lasagna
Ingredients
For the Mandu Filling
- 1 block firm tofu, pressed and crumbled
- 1/2 pound ground chicken
- 1 tablespoon garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/2 cup green onions, finely chopped
- 1 cup kimchi, chopped
- 1 teaspoon gochugaru
For Assembly and Serving
- 8 dumpling wrappers, thin, square
- 2 tablespoons soy sauce, for drizzling, or as needed
Instructions
- 1
In a large mixing bowl, combine the crumbled firm tofu, ground chicken, minced garlic, minced fresh ginger, finely chopped green onions, chopped kimchi, and gochugaru.
⏱️ 5 min - 2
Wearing a glove, thoroughly mix all the filling ingredients together by hand until well combined and uniform.
⏱️ 5 min - 3
Prepare your steaming setup. Fill a large pot or pan with about 1 inch of water and bring it to a boil. Place a steaming rack or trivet inside the pot, ensuring it's above the water level.
⏱️ 2 min - 4
For each serving, spoon approximately 1/4 cup of the mixed mandu filling into the bottom of a heat-safe bowl or ramekin.
⏱️ 3 min - 5
Place one thin square dumpling wrapper directly on top of the first layer of filling.
⏱️ 1 min - 6
Add another layer of approximately 1/4 cup of the mixed filling over the dumpling wrapper.
⏱️ 1 min - 7
Place a second dumpling wrapper on top to cover the second filling layer. Repeat for the remaining servings.
⏱️ 2 min - 8
Carefully place the assembled bowls or ramekins onto the steaming rack in the prepared pot. Cover the pot with a tight-fitting lid.
⏱️ 1 min - 9
Steam for 10 minutes, or until the dumpling wrappers are translucent and the filling is cooked through.
⏱️ 10 min - 10
Once steamed, carefully remove the bowls from the pot. Drizzle soy sauce over each serving before enjoying.
⏱️ 1 min