Mandu: Korean Dumplings ~

I just got back from visiting my favorite person in the world, my aunt Nicole, and fam in Portland Oregon. Talk about freezing cold! The bf and I made our way up last week and rang in the new year with family, friends, lots of food, a teeny bit of snow, and lots of sparkling champagne! It was definitely a much needed break, loved seeing the kiddies, but we are glad to be back in 50 degree weather :)

Since Nic is a huge foodie, and as you may  know from previous posts, I’m slowly tackling some vegan recipes, I thought it would be perfect timing to make one of my childhood favs, Korean dumplings, aka  mandu. I mean who doesn’t like dumplings, especially when they’re homemade? As  a child I remember all the women crowded in the kitchen pan frying hundreds of these dumpling. We would all sit around the table with mounds of piping hot dumplings for breakfast, lunch, and dinner. Oh and let’s not forget the salty, tangy dipping sauce.  So freaking D.E.L.I.C.I.O.U.S!

Here is a look at Nic’s vegan version:

Saute cabbage, carrots, and garlic until tender.

Mix the sauteed veggies with a half cube of firm tofu.

Use a spoon to scoop the filling and place in the wonton wrappers.

Typically you would use egg to seal the wrappers, but we used water instead.

Make sure you seal them up tightly to prevent the filling to fall out.

Place mandu on large trays covered in flour to prevent them from sticking.

Pan fry these in canola oil, brown on both sides and voila!

Nicole’s Vegan Mandu Recipe:

  1. 1 pack of cole slaw (red and green cabbage, and carrots) chopped finely.
  2. Add 1 garlic clove and saute in canola oil.
  3. Boil vermicelli
  4. Combine cole slaw, vermicelli, and 1/2 firm tofu. Break the tofu up into small pieces.
  5. Place flour or rice flour down on trays before making the dumplings.
  6. Use a spoon to scoop out filling and place onto wonton wrapper. Use your finger to dampen the edges of the wrapping with water. This helps seal the wrappers together.
  7. Place canola oil and begin to pan fry. Once brown on both sides, mandu is ready to be eaten!

Dipping Sauce:

  • Soy Sauce
  • Rice vinegar
  • Korean hot pepper flakes