Shrine Kitchen

Mindful Home Cooking

Kimchi Wang Mandu

Kimchi wang mandu(김치왕만두) are large, ‘king-size’ dumplings with kimchi filling. Wang mandu are popular in Pyongan cuisine and may be found elsewhere in Korea. They are sometimes called northern-style dumplings(이북식만두).

Wang mandu wrappers(왕만두피 mandu pi) are larger than most dumpling wrappers so they can fit more filling. These wrappers can be prepared ahead of time. Purchased pre-made wrappers will work too. They should be round-shaped.

Kimchi filling doesn’t store well for a long time, so it should be used for dumplings the same day it’s prepared. Well-ripened, flavorful kimchi works well for this recipe. Avoid making the filling too salty since wang mandu are usually served with soy sauce. A typical dipping sauce for wang mandu is vinegar soy sauce(초간장 cho-ganjang), which can have any number of ingredients added for all kinds of variations.

Wang mandu are often used in mandu guk(만두국), dumpling soup.

kimchi wang mandu

Wang Mandu Wrapper(왕만두피) Recipe

makes about 24 dumpling wrappers

Ingredients

  • 2 cup all-purpose wheat flour
  • ½ tsp salt
  • ½ – 1 cup water

Directions

  • combine flour, salt
  • gradually mix in water until dough forms
  • rest dough 2-5 minutes
  • knead dough
  • rest dough 10-15 minutes
  • divide into 1½” diameter balls (about 24 pieces)
  • coat with flour
  • flatten each ball into a 5″ disk
  • use for wang mandu or store in refrigerator

Kimchi Wang Mandu(김치왕만두) Recipe

makes about 24 dumplings

Ingredients

  • ½ block extra firm tofu
  • 2 cup ripe cabbage kimchi, chopped (without kimchi juice)
  • 4 scallion or ¼ onion, chopped
  • 8 asian chive, chopped
  • salt
  • 4 tbsp gochugaru, coarse or fine (optional)
  • 24 wang mandu wrapper (see above)

Directions

  • crush tofu
  • mix in kimchi, scallion, chive, salt, gochugaru for filling
  • scoop about 3-4 tbsp filling onto each wang mandu wrapper
  • wrap each dumpling: fold wrapper around filling; press edges together; bring corners together and press to secure
  • place dumplings in steamer basket with space between each dumpling
  • steam until wrappers become slightly transparent, about 10 minutes
  • serve with sauce

Vinegar Soy Sauce(초간장) Recipe

Ingredients

  • 2 tbsp soy sauce
  • 1-2 tbsp rice vinegar
  • 2 tbsp water (optional)
  • 1 tbsp piece ginger, minced (optional)
  • 1 scallion, finely chopped (optional)
  • 1 asian chive, finely chopped (optional)
  • ½ tsp sesame oil (optional)
  • 1 – 2 tsp sesame seed (optional)
  • ½ tsp gochugaru (optional)

Directions

  • combine all ingredients
  • serve with dumplings