Jjin man du (Steamed dumpling)

4 packs wanton skin (rounds)

1 lb ground beef

1 cup kimchi*

1 bunch bu chu (Korean chives)**

1/2 onion, finely chopped

3 green onions, finely chopped

3 tbsp minced garlic

2 tbsp soy sauce

2 tbsp sesame oil

1 tbsp sugar

1 tbsp salt

2 tsp ground pepper

1 tsp juice of ginger

1 egg, beaten (to seal wanton skin)

cho kan jang (soy sauce with rice vinegar) :

4 tbsp soy sauce

2 tbsp rice vinegar

1 tsp go chu ga ru (Korean chili powder)- optional

Wash kimchi lightly to get rid of spicyness and squeeze the water out. (or if you like it hot, don't wash it.) Chop finely.

Wash chives, grain, chop into 1/8 inch pieces. In a large bowl, add everything, mix well to combine.

Put some egg around the wanton skin, take about 1/2 tbsp of filling and fold into a half moon shape. Make some ruffles.

Boil a big pot of water, add man du, bring to a boil, reduce to medium heat. Cook for 3-4 minutes until translucent. Drain, serve with cho kan jang (soy sauce with rice vinegar).

cool tip !
* You can substitute kim chi with blanched nappa cabbage, but I like the sourness of kimchi in dumpling. Try it.

Man du recipe is very forgiving. You can add blanched bean sprouts, chopped zucchini and mushrooms etc...If you like pork, chicken or turkey instead, use them. I personally don't like ginger pieces in dumplings, the juice of ginger blends much better with the rest of the ingredients. You can use finely chopped ginger if you like.