Korean Vegan Kimchi Dumplings (Mandu)
Korean Vegan Kimchi Dumplings (Korean Mandu)
These Kimchi Mandu are tangy, spicy, savory, and a little crunchy, all in one glorious bite. Perfect for steaming, pan-frying, or boiling.
Ingredients
For the Dumpling Filling:
- 1 cup YesYum Vegan Kimchi, finely chopped
- 250 g firm tofu, crumbled (or minced pork)
- 1/2 small onion, finely chopped
- 1/2 cup mung bean sprouts, blanched and chopped
- 1/2 cup green cabbage, finely chopped
- 2 green onions, finely chopped
- 2 cloves garlic, minced
- 1 tsp ginger, minced
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp sugar
- 1 tsp ground black pepper
For the Dipping Sauce:
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp gochugaru
- Sesame seeds for garnish
For Assembly:
- Dumpling wrappers (store-bought or homemade)
- Small bowl of water to seal dumplings
Instructions
Step 1. Prep Your Filling
Chop the kimchi and squeeze out excess liquid. Crumble tofu. Mix tofu, kimchi, onion, mung bean sprouts, cabbage, green onions, garlic, ginger, soy sauce, sesame oil, sugar, and pepper in a bowl.
Step 2. Assemble the Dumplings
Place wrapper in hand, add 1 tsp filling. Wet edges with water, fold into half-moon, seal edges. Repeat for all dumplings.
Step 3. Cook the Dumplings
Steaming: Steam 8–10 mins until wrappers are translucent.
Pan-Frying: Fry bottoms until golden, add water, cover and steam 3–4 mins.
Boiling: Boil until dumplings float (about 5 mins).
Step 4. Mix the Dipping Sauce
Whisk soy sauce, rice vinegar, sesame oil, gochugaru. Sprinkle sesame seeds on top.
Step 5. Serve
Arrange dumplings on a plate, serve with dipping sauce, enjoy!
Pro Tips
- Add glass noodles, mushrooms, or mince pork/prawns for variety.
- Great for dinner parties, family meals, or solo snacks.
How to Store
Freeze dumplings on a tray in a single layer until solid, then transfer to a bag. Cook from frozen when ready.