Vegan Kimchi Mandu - Korean Dumplings
Prep Time: 2hr 30min | Cook Time: 15m | Servings: 4
Ingredients
Dimpling Filling
- 430g plant-based pork or beef mince
- 1 tsp ginger, grated
- 3 cloves garlic, finely minced
- 1/2 onion, finely diced
- 70g sweet potato noodles (dangmyeon)
- 1 1/2 cup asian garlic chives (buchu), chopped
- 3 stalks spring onion, sliced
- 1/3 cup medium firm tofu, crumbled
- 1 cup kimchi, finely chopped
- 2 tsp soy sauce
- 1 tbsp sugar
- 1/2 tbsp sesame oil
- 1 tsp white pepper
Dumpling Wrappers
- 250g all purpose flour
- 130ml water
Instructions
Make the Dumpling Wrappers (Mandu-Pi)
In a mixing bowl, combine flour, salt and water to form a scrappy dough. Turn the dough out onto a clean surface and knead into a rough ball. Wrap in plastic and let it rest for 20 minutes to soften.
Remove the dough from the plastic. It should feel soft and pliable. Knead again for 6 minutes until smooth. Place the dough back in the plastic wrap and let it rest on the counter for 40 minutes. While it rests, prepare your filling.
Unwrap the dough and roll it into a log. Cut into 20 equal pieces. Roll each piece into a round wrapper using a rolling pin. Dust a large plate with cornstarch. Generously dust each wrapper with cornstarch before stacking and cover with a tea towel to prevent sticking. Repeat until all wrappers are rolled out. Don’t worry if they’re not perfect - they’re homemade.
Make the Filling
Boil the dangmyeon (Korean glass noodles) for 7–8 minutes until soft. Drain and rinse under cold water, then chop into small pieces. Add to a large mixing bowl along with the remaining filling ingredients. Mix everything together very well.
Wrap the Dumplings
Place a heaped spoonful of filling in the centre of a dumpling wrapper. Fold and seal using your preferred dumpling folding method (there are plenty of great tutorials online). Place the folded dumplings onto a plate dusted with cornstarch to prevent sticking.
Pan Fry the Mandu
Heat a little neutral oil in a pan over low to medium heat. Fry the mandu on all sides until golden brown and crispy.
Serve hot with a dipping sauce made from soy sauce, dark vinegar, sesame oil, gochujang and chopped spring onion.
