Ingredients:

• 1 packet gluten-free dumpling pastry mix 
• 250g mince (beef, pork, chicken, or tofu)
• 30g rice vermicelli
• 1/2 cup kimchi, chopped
• 1/2 cup minced Asian chives
• 1/4 cup chopped spring onions
• 1 tsp minced ginger
• 3 garlic cloves, peeled and minced
• 2 tbsp of soy sauce
• 1 tbsp of toasted sesame oil
• 2 tsp potato starch
• Salt and pepper 

Method:

1. Prepare dumpling pastry dough as per packet instruction. Use a 9 or 10 cm cutter.
2. Soak the rice vermicelli in hot water for about 5 minutes, or until soft. Drain and chop into small pieces.
3. In a large bowl,  combine all the ingredients and mix thoroughly. Season with salt and pepper.
4. Lay out the gluten-free dumpling pastry on a clean surface. Place a spoonful of the filling in the center of each pastry.
5. Fold edges of the pastry over to form a half-moon shape. Press the edges together to seal the dumpling, making sure there are no air pockets.
6. Bring both ends of dumpling toward the center. Pinch the ends together to complete.

• Steaming: Place the dumplings in a steamer and steam for about 10 minutes.
• Pan-frying: Heat a little oil in a pan over medium heat. Add the dumplings and cook for 2-3 minutes on each side, or until golden brown. Add a splash of water to the pan, cover, and steam for an additional 6-7 minutes.

Serve:

• Serve the Kimchi Mandu hot with your favorite dipping sauce.

Enjoy your homemade Kimchi Mandu!

Shop our Dumpling Pastry Mix here. 

Shop our Dumpling Pastry Mix here.