Rice Paper Kimchi Mandu
Rice Paper Kimchi Mandu
Ingredients
For the Mandu Filling
- 7-8 rice paper sheets
- 100 g extra lean ground beef
- 1 cup kimchi, chopped
- 1 cup bean sprouts
- 85 g firm tofu, crumbled
- 1 tablespoon green onions, chopped
- 1 teaspoon garlic, minced
- 1 teaspoon soy sauce
- 1 teaspoon gochugaru
- 1/2 teaspoon sesame oil
For the Sesame Oil Soy Sauce (Dipping Sauce)
- 3 tablespoons soy sauce
- 1/2 teaspoon sesame oil
- pinch chili flakes, or gochugaru
Instructions
- 1
Into a large bowl, combine the extra lean ground beef, chopped kimchi, bean sprouts, crumbled firm tofu, chopped green onions, minced garlic, 1 teaspoon soy sauce, 1 teaspoon gochugaru, and 1/2 teaspoon sesame oil. Mix all ingredients thoroughly by hand until well combined.
⏱️ 10 min
- 2
Prepare the dipping sauce by combining 3 tablespoons of soy sauce, 1/2 teaspoon of sesame oil, and a pinch of chili flakes or gochugaru in a small bowl. Set aside.
⏱️ 2 min
- 3
Fill a shallow plate with water. Dip one rice paper sheet into the water until it begins to soften (it should still have some firmness). Carefully place the softened rice paper sheet onto a clean, flat surface.
⏱️ 1 min
- 4
Before the rice paper fully hydrates and becomes too soft, use scissors to cut it into 4 equal square parts. Overlap these four cut pieces on the flat surface to form a larger square-ish base, with the corners slightly offset to create a thicker base for the dumpling.
⏱️ 2 min
- 5
Place just shy of 1 tablespoon of the prepared filling onto the center of the overlapped rice paper. Then, fold all the edges of the rice paper upwards and pinch them together at the top, creating a point and forming a "money bag" or "shumai" style dumpling. Repeat with the remaining rice paper sheets and filling.
⏱️ 10 min
- 6
To steam the dumplings using a steamer: Arrange the dumplings in a steamer basket, ensuring they don't touch each other. Steam for 15-18 minutes, or until the filling is cooked through and the rice paper is translucent and chewy.
⏱️ 18 min
- 7
To steam the dumplings without a steamer (pan method): Add a little bit of water to a pan, enough to cover the bottom surface. Place a heat-safe plate (preferably lined with parchment paper) with the assembled dumplings onto the water in the pan. Cover the pan with a lid. Steam for 15-18 minutes, or until the filling is cooked through and the rice paper is translucent and chewy.
⏱️ 18 min
- 8
Serve the steamed dumplings immediately with the prepared Sesame Oil Soy Sauce for dipping and enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Rice Paper Kimchi Mandu
For the Mandu Filling
- 7-8 rice paper sheets
- 100 g extra lean ground beef
- 1 cup kimchi, chopped
- 1 cup bean sprouts
- 85 g firm tofu, crumbled
- 1 tablespoon green onions, chopped
- 1 teaspoon garlic, minced
- 1 teaspoon soy sauce
- 1 teaspoon gochugaru
- 1/2 teaspoon sesame oil
For the Sesame Oil Soy Sauce (Dipping Sauce)
- 3 tablespoons soy sauce
- 1/2 teaspoon sesame oil
- pinch chili flakes, or gochugaru
Instructions
- 1
Into a large bowl, combine the extra lean ground beef, chopped kimchi, bean sprouts, crumbled firm tofu, chopped green onions, minced garlic, 1 teaspoon soy sauce, 1 teaspoon gochugaru, and 1/2 teaspoon sesame oil. Mix all ingredients thoroughly by hand until well combined.
⏱️ 10 min - 2
Prepare the dipping sauce by combining 3 tablespoons of soy sauce, 1/2 teaspoon of sesame oil, and a pinch of chili flakes or gochugaru in a small bowl. Set aside.
⏱️ 2 min - 3
Fill a shallow plate with water. Dip one rice paper sheet into the water until it begins to soften (it should still have some firmness). Carefully place the softened rice paper sheet onto a clean, flat surface.
⏱️ 1 min - 4
Before the rice paper fully hydrates and becomes too soft, use scissors to cut it into 4 equal square parts. Overlap these four cut pieces on the flat surface to form a larger square-ish base, with the corners slightly offset to create a thicker base for the dumpling.
⏱️ 2 min - 5
Place just shy of 1 tablespoon of the prepared filling onto the center of the overlapped rice paper. Then, fold all the edges of the rice paper upwards and pinch them together at the top, creating a point and forming a "money bag" or "shumai" style dumpling. Repeat with the remaining rice paper sheets and filling.
⏱️ 10 min - 6
To steam the dumplings using a steamer: Arrange the dumplings in a steamer basket, ensuring they don't touch each other. Steam for 15-18 minutes, or until the filling is cooked through and the rice paper is translucent and chewy.
⏱️ 18 min - 7
To steam the dumplings without a steamer (pan method): Add a little bit of water to a pan, enough to cover the bottom surface. Place a heat-safe plate (preferably lined with parchment paper) with the assembled dumplings onto the water in the pan. Cover the pan with a lid. Steam for 15-18 minutes, or until the filling is cooked through and the rice paper is translucent and chewy.
⏱️ 18 min - 8
Serve the steamed dumplings immediately with the prepared Sesame Oil Soy Sauce for dipping and enjoy!