Yields: About 40 Mandu

Recipe from the Hodo Kitchen

Photo and Food styling by Hannah Kaminsky

Who can resist a bowl full of dumplings? Homemade dumplings can be daunting, but once you get a handle of the process, you'll find it to be an indispensable and versatile skill since you can come up with any variety of filling! For National Dumpling Day and the Korean Fall Harvest Festival, Chuseok, we've partnered with our friends over at Mother-in-Law's to come up with this Smoky & Spicy Kimchi Mandu. Both Hodo BBQ Cubes & MIL's Vegan Table Cut Napa Cabbage Kimchi are packed with aromatic and pungent flavors that make it super easy to get a hearty homemade dumpling out on the family table!

Tip: Double the recipe and make enough Mandu to store in the freezer for quick meals

Ingredients

• 1 (8oz) pack of Hodo Barbecue Cubes Locate Product

• 8oz Mother-in-Law Vegan Table Cut Napa Cabbage Kimchi

• 1 pack of premade dumpling skins (or homemade if you are up for it!)

• 2 scallions, cut into rings

• 3 cloves of garlic minced

• 1 tbsp of gochutgaru, if you want extra spice

Tools

• Steamer Basket

• Parchment Paper

• Sheet pan or platter

• Bowl with water

Instructions, Filling

1. Take half of a container of MIL Kimchi, and chop the cabbage fine, squeeze out the liquid and reserve both on the side.

2. Empty the contents of one package of Hodo BBQ Cubes into a skillet and heat up till it's slightly browned, but be careful not to dry it out too much!

3. Add in the minced garlic and sauté together

4. Lower the heat and add the kimchi (and gochutgaru) to the skillet and combine. If it's drying out too much, you can use the reserved kimchi liquid to balance it out.

5. Add in the scallions briefly and remove from heat. Let filling cool completely before assembling the dumplings.

Instructions, Assembly

1. Have a bowl of water ready for sealing the dumpling edges.

2. Place about 1/2 tbsp of filling in the center; wet the edges, fold into a half moon, seal the edges, then wet the two points and pull together into a circular shape (think tortellini, but fatter and rounder)

3. Set these on the parchment and once a platter is filled place in freezer. Once frozen they are ready to bag up for later use.

4. Whether frozen or cooked fresh, the time difference in nominal

5. For steaming, line a steamer basket with Napa cabbage leaves (you can eat these too, once steamed!) or perforated parchment and lay the Mandu out. For frozen, steam approx. 10 minutes and 7 minutes if fresh. TIP: if cooking with frozen dumplings, go straight from the freezer, don't thaw them out on the counter.

6. The dumplings should be seasoned enough to enjoy without any dipping sauce, but you can make a simple one with soy, vinegar, sesame oil, garlic and chilis!

7. Enjoy!