Kimchi Mandu, Korean Dumplings

(about 90-100 dumplings; they freeze really well)

My first introduction to Korean food was many years ago in Edmonton, Canada, of all places. We used to order these with Bibimbap, a rice dish with veggies which was topped with a raw egg.

Back then we dipped the Mandu into soy sauce and sugar we mixed together at the table. Now I make a sauce similar to one I make for most asian dumplings, except that I add sugar to this one.

Filling
1 1/4 lb lean ground pork
5-6 fresh shiitake mushrooms, chopped or 6-7 dried, soaked in water overnight, chopped
1 cup kimchi, finely chopped
2/3 cup firm tofu, crumbled
2 green onions, finely chopped
2 cloves garlic, finely minced
2 tbsp sesame oil
2 tbsp cornstarch
1 1/2 tsp salt

2  12 oz. pkgs gyoza wrappers, about 90-100 total
water

Place all the filling ingredients into a large bowl, and mix gently with your hands until everything is well combined.

Place a small amount of  filling in the centre of each circular gyoza wrapper. Dip your finger into the water and wet the edges; bring them together in a half moon shape. Press firmly to seal.

*At this point the mandu can be frozen. I place them in a single layer on a cookie sheet  and freeze them for 10 minutes or so before packing them together into plastic bags for further freezing.

Dipping Sauce
1/2 cup soy sauce
1/4 cup  rice vinegar
2 tbsp brown sugar
1 tbsp sesame oil
1 tsp chili paste, (optional)
1 tbsp green onion, finely chopped

Combine all of the sauce ingredients, and stir until the sugar has dissolved.

*Place a steamer in a wok filled with water. Either spray oil or place cabbage leaves over the bottom. Place the dumplings in one layer, cover and steam for about 10 minutes, or until done.

OR

Place them in an oiled skillet and fry for a few minutes over medium-low heat, then flip them over. Add about 1/4- 1/3 cup of water and cover the skillet with a lid. Cook for an additional 8 minutes or until the water is gone. Adjust the heat if necessary so they don't burn.

Serve with the dipping sauce.

* they can be reheated by pan frying.