Kim Dae-seok's Gullim Mandu

• ground pork 250g
• soybean sprouts 150g
• tofu 1 pack (230g)
• onion 1/2 medium
• carrot 60g
• green onion 1/2 stalk
• napa cabbage kimchi 250g
• minced garlic 1 tablespoon
• salt 1/2 tablespoon
• premium soy sauce 2 tablespoons
• egg 1
• sesame oil 1 tablespoon
• potato starch generously 5 tablespoons (for dough) + 1 cup (for rolling)
• mirin 1 tablespoon
• brown sugar 1/2 tablespoon
• black pepper 2 pinches
• water 200ml

Recipe 🍳

Cooking tips 💡

• If the dough is too sticky and hard to shape, add an extra 1–2 tablespoons of potato starch to adjust consistency.
• Make sure to squeeze out as much moisture as possible from tofu, kimchi, and soybean sprouts when preparing the filling—this prevents the dumplings from breaking apart during steaming.
• Since the starch-coated dumplings can stick together, leave space between them in the steamer for even cooking.

Recommended for 🙋

• ⭐Those seeking a light, chewy texture instead of the greasy feel of wheat-based dumpling wrappers.
• ⭐Families wanting to enjoy fun, hands-on cooking time with kids while shaping round dumplings.
• ⭐Home cooks who want to easily prepare homemade dumplings with a full, juicy filling.