Steamed Kimchi & Pork Mandu

Notes

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Pork mince: Chicken or turkey mince can be used, although pork gives the filling a richer, juicier texture.
Prawns: Leave them out and replace with an extra 80g pork mince
Med-firm tofu: Firm tofu can be used, but make sure it's pressed well to remove as much moisture as possible.
Kimchi: Any well-fermented kimchi will work. For a milder filling, use less kimchi or choose a less spicy variety.
Cabbage: regular green cabbage can also be used.
Oyster sauce: Use vegetarian oyster sauce if needed, or substitute with a little extra soy sauce.
Plain flour This is the same as all-purpose flour.

Drain everything well. Kimchi, tofu and cabbage all contain a lot of moisture. Too much liquid can make the filling watery and make your wrappers difficult to seal.
Don't overfill the wrappers. Around 1 tbsp is plenty. Overfilling makes them harder to pleat and increases the chance of them bursting during steaming.
Keep your wrappers covered. Homemade wrappers dry out quickly, so keep them covered with a damp cloth while you're working.
Don't skip the dough rest. Resting allows the gluten to relax, making the dough much easier to roll out.
Don't let the wrappers get too thin. You want them thin enough to be tender but sturdy enough to hold all that juicy filling.
Leave space in the steamer. The mandu expand slightly as they cook, so avoid overcrowding and make sure steam can circulate around them.
Check the filling. Cooking time can vary depending on the size of your mandu, so make sure the pork and prawns are completely cooked before serving.

Fridge: Store cooked mandu in an airtight container in the fridge for up to 3 days.
Reheating: Steam refrigerated mandu for 3–5 minutes, or until piping hot. You can also pan-fry them after steaming for crispy bottoms.
Freezing: Freeze uncooked mandu in a single layer on a lined tray until solid, then transfer to a freezer-safe bag or container for up to 3 months.
Cook from frozen: Steam frozen mandu directly from frozen for approximately 10–12 minutes, or until the filling is completely cooked through. Don't thaw them first.

Pork mince: Chicken or turkey mince can be used, although pork gives the filling a richer, juicier texture.
Prawns: Leave them out and replace with an extra 80g pork mince
Med-firm tofu: Firm tofu can be used, but make sure it's pressed well to remove as much moisture as possible.
Kimchi: Any well-fermented kimchi will work. For a milder filling, use less kimchi or choose a less spicy variety.
Cabbage: regular green cabbage can also be used.
Oyster sauce: Use vegetarian oyster sauce if needed, or substitute with a little extra soy sauce.
Plain flour This is the same as all-purpose flour.

Drain everything well. Kimchi, tofu and cabbage all contain a lot of moisture. Too much liquid can make the filling watery and make your wrappers difficult to seal.
Don't overfill the wrappers. Around 1 tbsp is plenty. Overfilling makes them harder to pleat and increases the chance of them bursting during steaming.
Keep your wrappers covered. Homemade wrappers dry out quickly, so keep them covered with a damp cloth while you're working.
Don't skip the dough rest. Resting allows the gluten to relax, making the dough much easier to roll out.
Don't let the wrappers get too thin. You want them thin enough to be tender but sturdy enough to hold all that juicy filling.
Leave space in the steamer. The mandu expand slightly as they cook, so avoid overcrowding and make sure steam can circulate around them.
Check the filling. Cooking time can vary depending on the size of your mandu, so make sure the pork and prawns are completely cooked before serving.

Fridge: Store cooked mandu in an airtight container in the fridge for up to 3 days.
Reheating: Steam refrigerated mandu for 3–5 minutes, or until piping hot. You can also pan-fry them after steaming for crispy bottoms.
Freezing: Freeze uncooked mandu in a single layer on a lined tray until solid, then transfer to a freezer-safe bag or container for up to 3 months.
Cook from frozen: Steam frozen mandu directly from frozen for approximately 10–12 minutes, or until the filling is completely cooked through. Don't thaw them first.