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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.

Wearing a glove, thoroughly mix all the filling ingredients together by hand until well combined and uniform.

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.

For each serving, spoon approximately 1/4 cup of the mixed mandu filling into the bottom of a heat-safe bowl or ramekin.

Place one thin square dumpling wrapper directly on top of the first layer of filling.

Add another layer of approximately 1/4 cup of the mixed filling over the dumpling wrapper.

Place a second dumpling wrapper on top to cover the second filling layer. Repeat for the remaining servings.

Carefully place the assembled bowls or ramekins onto the steaming rack in the prepared pot. Cover the pot with a tight-fitting lid.

Steam for 10 minutes, or until the dumpling wrappers are translucent and the filling is cooked through.

Once steamed, carefully remove the bowls from the pot. Drizzle soy sauce over each serving before enjoying.


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.

Wearing a glove, thoroughly mix all the filling ingredients together by hand until well combined and uniform.

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.

For each serving, spoon approximately 1/4 cup of the mixed mandu filling into the bottom of a heat-safe bowl or ramekin.

Place one thin square dumpling wrapper directly on top of the first layer of filling.

Add another layer of approximately 1/4 cup of the mixed filling over the dumpling wrapper.

Place a second dumpling wrapper on top to cover the second filling layer. Repeat for the remaining servings.

Carefully place the assembled bowls or ramekins onto the steaming rack in the prepared pot. Cover the pot with a tight-fitting lid.

Steam for 10 minutes, or until the dumpling wrappers are translucent and the filling is cooked through.

Once steamed, carefully remove the bowls from the pot. Drizzle soy sauce over each serving before enjoying.
