Mandu is Korean dumpling, and can be filled with a variety of things, including beef, cabbage, pork, kimchi, shrimp, etc. In this recipe, I use kimchi and pork. I prefer to make mandu in bulk and freeze the rest, for later use. This recipe makes ~180 dumplings.
2½ lb ground pork (less than 5% fat)
1 tbsp garlic powder (or minced garlic)
1 tbsp sesame oil
1 tsp black pepper
1 tsp salt
4-5 cups of ripe cabbage kimchi (baechu kimchi)
1 box of tofu, appx 19 oz
potato vermicelli, approximately 4 oz
4 bunches green onion
3 pack of dumpling wrappers (~assuming 60 ea per pk)
In a large bowl, mix the ground pork, garlic powder, sesame oil, salt and black pepper; mix well, and set aside.
Boil water, and dunk in tofu; let it boil briefly and drain. Squeeze out water as much as you can using a cheesecloth. Set aside.
Soak vermicelli in hot water, and boil briefly. Drain and cut into a small pieces and set aside. Also dice green onions into small pieces.
Dunk kimchi in a large bowl of water and briefly rinse once; squeeze water out. Cut initially into thin long slices, then dice into small tiny pieces. (If you are using pre-cut kimchi, then just try to cut into very small pieces). Squeeze as much water out as you can using a cheesecloth. Set aside.
Add tofu, vermicelli, kimchi, and green onion into the meat bowl and mix well. Add 3 egg yolks to the meat mixture, setting aside the egg whites for sealing the dumplings. Mix all the ingredients well with your hands.
Cook 1 tsp of this mixture in the microwave and taste. If needs more salt, you can add at this point and mix well again.
To make each dumpling, cup the wrap in your hand and put in about ¾ tbsp to 1 flat tbsp of stuffing in the center of the wrap. Dip your finger into the egg whites and trace a "C" on one side of the edge. Press the edges together so that it forms a half circle and close it tightly. If you run out of egg whites, you can use water, too.
As you finish a mandu, dust lightly with flour and place them on the flat dish and put them in the freezer (do not cover). This will freeze the mandus separately so that you can put them in a ziploc bag without them sticking together. After l/2 hour or so, it will have frozen enough to place them in a bag for later use.
If you would like to eat some immediately, prepare a large skillet with hot oil (vegetable or canola). Wait until hot then add the dumplings. Leave for several minutes until one side is brown -- do not move around. Hold the lid with one hand and get ready to cover ... sprinkle several tbsps of water and cover immediately, letting the mandu steam. After the water has evaporated, fry uncovered for a few minutes again. (Note you can also steam or add to soup to eat)