Pan-fried Kimchi Dumplings (Mandu) from 'The Kimchi Cookbook'
- 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
- Dumpling or gyoza wrappers
- 1 large egg white
- Neutral cooking oil, for frying
- Water, for steaming
- Dipping Sauce
- 1 tablespoon unseasoned rice vinegar
- 2 tablespoons soy sauce
- Produce
- Green cabbage (1/2 head)
- Mung bean sprouts (1/2 pound)
- Meat
- Ground beef (1/2 pound)
- Condiments
- Dipping sauce (1)
- Rice vinegar, unseasoned (1 tablespoon)
- Soy sauce (2 tablespoons)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Kosher salt (3 1/2 teaspoons)
- Neutral cooking oil (1)
- Sesame oil, toasted (2 tablespoons)
- Pasta & Grains
- Dumplings (1)
- Bread & Baked Goods
- Dumpling or gyoza wrappers (1)
- Drinks
- Water (1)
- Refrigerated
- Egg white, large (1)
- Eggs, large (2)
- Tofu, firm (1 (14-ounce) package)
- Prepared
- Napa cabbage kimchi (2 cups)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published January 16, 2013 (1 month ago).
33 people saved this recipe.
