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Vegan Kimchi Dumplings Mandu Recipe

Vegan Kimchi Dumplings Mandu

Crispy pan-fried Korean dumplings (mandu) filled with a savory and spicy mixture of vegan kimchi and firm tofu. A perfect appetizer or main course, served with a tangy soy-vinegar dipping sauce.
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Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Korean
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 packet approx. 300g round dumpling wrappers
  • 400 g block of extra-firm tofu drained and pressed
  • 250 g vegan kimchi squeezed and finely chopped
  • 4 spring onions finely sliced
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1 tbsp soy sauce or tamari for gluten-free
  • 2 tsp toasted sesame oil
  • 1-2 tsp gochugaru Korean chilli flakes, to taste
  • 1 tsp caster sugar
  • 1/2 tsp ground black pepper
  • 2 tbsp neutral oil like vegetable or sunflower, for frying
  • 120 ml water for steaming
For the Dipping Sauce
  • 60 ml soy sauce
  • 30 ml rice vinegar
  • 1 tsp toasted sesame seeds
  • 1 spring onion finely sliced (optional)

Method
 

  1. Prepare the Filling: In a large mixing bowl, crumble the pressed tofu with your fingers until it resembles coarse breadcrumbs. Add the squeezed, chopped kimchi, spring onions, minced garlic, grated ginger, soy sauce, sesame oil, gochugaru, sugar, and black pepper. Mix everything together thoroughly until well combined.
  2. Set Up Your Station: Before you start folding, get organised. Place your bowl of filling, the stack of dumpling wrappers, and a small bowl of water on a clean work surface. Line a baking tray with baking parchment to place the finished dumplings on.
  3. Assemble the Dumplings: Take one wrapper and place it in the palm of your non-dominant hand. Spoon about 1 heaped teaspoon of the filling into the centre. Dip your finger in the water and trace it around the edge of the wrapper to moisten it.
  4. Fold and Seal: Carefully fold the wrapper in half to create a half-moon shape, pressing firmly from one corner to the other to seal and push out any air bubbles. You can leave them as simple half-moons or create small pleats along the sealed edge for a classic look. I find that pressing the centre together first, then working my way out to the edges, ensures the best seal. Place the finished dumpling on your prepared tray and repeat with the remaining filling and wrappers.
  5. Pan-Fry the Dumplings: Heat 2 tablespoons of neutral oil in a large, non-stick frying pan over a medium-high heat. Once the oil is shimmering, carefully arrange the dumplings in a single layer, flat-side down. Be sure not to overcrowd the pan; cook in batches if necessary.
  6. Get a Crispy Bottom: Fry the dumplings without moving them for 2-3 minutes, or until the bottoms are a deep golden brown and beautifully crisp.
  7. Steam to Perfection: Carefully pour 120ml of water into the hot pan (it will sizzle and steam aggressively, so be ready!). Immediately cover the pan with a tight-fitting lid and reduce the heat to medium. Let the dumplings steam for 5-7 minutes, or until the wrappers are translucent and the filling is cooked through.
  8. Final Crisp: Remove the lid and allow any remaining water to evaporate completely. Let the dumplings fry for another minute to allow the bottoms to crisp up again.
  9. Make the Dipping Sauce: While the dumplings are cooking, whisk together all the ingredients for the dipping sauce in a small bowl.
  10. Serve Immediately: Transfer the hot, crispy mandu to a serving plate and serve straight away with the dipping sauce on the side.

Notes

Uncooked dumplings can be frozen on a baking sheet before being transferred to a freezer bag. Cook directly from frozen, adding a few extra minutes to the steaming time.