Aged kimchi dumplings (Mukeunji kimchi mandu) from Koreatown: A Cookbook (page 106) by Deuki Hong and Matt Rodbard

  • scallions
  • carrots
  • garlic
  • fresh ginger
  • onions
  • sea salt
  • daikon radishes
  • Asian pears
  • napa cabbage
  • dumpling wrappers
  • gochugaru
  • Korean salted shrimp
  • sweet rice flour
  • firm tofu
  • Korean red chiles

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • MelMM on January 31, 2019

    2-27-2018 Delicious. I used kimchi from Edward Lee's recipe. And my own GF dumpling dough.

  • hirsheys on July 22, 2018

    These did not go well for me. The gochujaru made the filling gritty, and I would have preferred the filling chunkier, anyway.

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