Pan-Fried Kimchi Dumpling Recipe

This Kimchi Dumpling Recipe is served pan-fried and tapas-style, intended to be one of many small bites.


| October 3, 2013



Pan-Fried Kimchi Dumplings

These Pan-Fried Kimchi Dumplings will make an exciting addition to your appetizer selections.


Photo courtesy Ten Speed Press

Offering 60 incredible recipes, Lauryn Chun’s The Kimchi Cookbook (Ten Cent Press, 2013), follows traditional kimchi-making seasons and focuses on the produce at its peak. Chun explores a wide variety of flavors and techniques for this live-culture food. In this excerpt from “Cooking With Kimchi”, this exciting kimchi dumpling recipe is sure to be the highlight of your next friendly gathering.

Buy this book from the MOTHER EARTH NEWS store: The Kimchi Cookbook.

Pan-Fried Kimchi Dumpling Recipe (Mandu)

Preparation TIme: 3 hours
Makes 8 to 10 servings as an appetizer (55 to 60 dumplings)

Ingredients:

Dumplings

1 (14-ounce) package firm tofu
3 1/2 teaspoons kosher salt
1/2 head (about 1 pound) green cabbage, cored and quartered
1/2 pound mung bean sprouts (omit if unavailable)
2 cups any napa cabbage kimchi, finely chopped
1/2 pound ground beef, preferably sirloin
2 large eggs
2 tablespoons toasted sesame oil
Freshly ground black pepper

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