Kimchi mandu

Ingredients

For 2 people

• 2 cups all-purpose flour
• 3/4 cup warm water
• 1/2 tsp fine salt
• 8 oz kimchi, drained and finely chopped
• 4 oz ground pork
• 4 oz firm tofu, pressed and crumbled
• 2 scallions, finely sliced
• 1 tbsp minced garlic
• 2 tbsp soy sauce
• 1 tsp toasted sesame oil
• 2 tbsp neutral oil
• 1/2 cup water
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1 tsp gochugaru
• 1 tsp toasted sesame seeds

Method

1. Make the doughIn a medium bowl, whisk together 2 cups all-purpose flour and 1/2 tsp fine salt. Pour in 3/4 cup warm water and stir with chopsticks or a fork until shaggy. Knead on a lightly floured counter for 6 to 8 minutes, until the dough feels smooth and elastic and no dry flour remains. Cover and let it rest for 30 minutes so the gluten relaxes and the wrappers roll out without springing back.
2. Drain the kimchiWhile the dough rests, squeeze 8 oz kimchi in your hands or press it in a sieve to remove excess liquid, then chop it finely. Too much moisture will make the filling loose and can burst the dumplings. If the kimchi is especially wet, let it sit in a fine-mesh strainer over a bowl while you finish the rest of the filling.
3. Mix the fillingIn a bowl, combine the chopped kimchi, 4 oz ground pork, 4 oz firm tofu that has been pressed and crumbled, 2 finely sliced scallions, 1 tbsp minced garlic, 1 tbsp soy sauce, and 1 tsp toasted sesame oil. Mix thoroughly with a spoon until the pork looks evenly seasoned and the tofu is distributed through the mixture. The filling should hold together when squeezed, not pool liquid in the bowl.
4. Roll wrappers and fillDivide the rested dough into 24 pieces. Keep the pieces covered as you work. Roll each piece into a thin 3 to 3 1/2-inch round, dusting very lightly with flour only as needed. Place about 1 tbsp filling in the center of each round, moisten the edge with a fingertip dipped in water, then fold and pinch into half-moon dumplings, pressing out trapped air so they do not balloon open during cooking. Set finished mandu on a floured tray.
5. Shape the dumplingsFor a stronger seal, pleat one side of each half-moon toward the center while pinching the other side closed, or simply press the edges tightly if you want a simpler shape. Keep the filled dumplings covered with a damp towel so the wrappers do not dry out. If any seam looks thick with flour, wipe it lightly with a damp fingertip before sealing.
6. Pan-fry until the bottoms brownHeat 1 tbsp neutral oil in a large 12-inch skillet over medium heat. Arrange half the dumplings in a single layer with a little space between them and cook for 2 to 3 minutes, until the bottoms turn deep golden brown. Do not move them early or they can tear before the crust sets.
7. Steam to cook throughCarefully pour in 1/2 cup water and immediately cover with a lid. Reduce the heat to medium-low and steam for 5 to 6 minutes, until the water is mostly gone and the dumplings look translucent at the edges, with the filling cooked through and the center of the filling reaching 160 F. If the pan dries before the dumplings are done, add a splash more water and re-cover. Repeat with the remaining dumplings and the remaining 1 tbsp oil if needed.
8. Mix the dipping sauceStir together 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sugar, 1 tsp gochugaru, and 1 tsp toasted sesame seeds until the sugar dissolves. Taste the balance on a spoon: it should be salty, sharp, and lightly sweet, with heat from the chile flakes. Add a few drops of water only if you want it slightly thinner for dipping.
9. Serve hotTransfer the dumplings to a plate with the browned side facing up so they stay crisp. Serve immediately with the dipping sauce. For the best texture, plate only as many as you plan to eat right away and keep the rest warm in a low oven while you finish the second batch.