| Prep: 25 mins | Cook: 10 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 190 | 10g | 2g | 20g |
| sugars | fibre | protein | salt |
| 4g | 3g | 7g | 1g |
Why I Love South Korean Vegetable Mandu
If there is one thing that has continually inspired my culinary adventures, it’s the rich, diverse world of global cuisine, like this South Korean Vegetable Mandu. My roots are deeply embedded in Southern comforts, but my passion for cooking knows no geographical boundaries.
Explosion of Flavor
What I adore about Vegetable Mandu is its exquisite melding of flavors and textures. The combination of finely chopped cabbage, grated carrot, and mushrooms with a touch of firm tofu and aromatic ingredients like ginger and garlic creates an explosion of savory delight in every bite. The added touch of soy sauce and sesame oil gives these dumplings that quintessential Asian umami flavor that’s hard to resist.
Versatility in Every Bite
These dumplings are remarkably similar to other types of dumplings from around the world, such as Chinese Jiaozi or Japanese Gyoza. The beauty lies in their versatility; Vegetable Mandu can be steamed, boiled, or fried, making them a fantastic addition to any meal. Personally, I love pan-frying them with a light touch of vegetable oil to get that perfect crispy bottom layer.
One of my inspirations for this recipe is Maangchi, a home cook turned YouTube sensation who brings traditional Korean dishes to life with her warmth and authenticity. Her approach to food is both educational and entertaining, making it easy for anyone to try their hand at Korean cooking.
Perfect Pairings
Vegetable Mandu is delightful on its own, but it pairs beautifully with a bowl of hot Korean Radish Soup or a fresh spicy cucumber salad. Whether you’re preparing them for a light lunch or a hearty addition to a more extensive meal, these dumplings never fail to impress.
For me, part of the joy in cooking lies in uncovering new flavors and techniques, much like experimenting with this Vegetable Mandu recipe. It allows me to step outside my Southern comfort zone and embrace the delicious, ever-evolving tapestry of global cuisine.
What You’ll Need
- 1 cup of cabbage, finely chopped
- 1 cup of carrot, grated
- 1 cup of zucchini, finely chopped
- 1 cup of mushrooms, finely chopped
- 1 cup of firm tofu, crumbled
- 1/2 cup of onion, finely chopped
- 2 tablespoons of soy sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of minced garlic
- 1 tablespoon of ginger, minced
- 2 green onions, finely chopped
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 1 package of mandu (dumpling) wrappers (about 50 wrappers)
- Water, for sealing wrappers
- Vegetable oil, for frying
“`
Method
Step One
In a large mixing bowl, combine the cabbage, carrot, zucchini, mushrooms, tofu, and onion. Mix until well combined.
Step Two
Add the soy sauce, sesame oil, minced garlic, minced ginger, green onions, salt, and black pepper to the vegetable mixture. Stir thoroughly to ensure all ingredients are evenly distributed.
Step Three
Place a small amount of the filling (about a teaspoon) in the center of a mandu wrapper. Be careful not to overfill, as it may cause the mandu to burst during cooking.
Step Four
Dip your finger in water and moisten the edges of the wrapper. Fold the wrapper in half to create a semicircle, and press the edges together to seal. You can also pleat the edges for a decorative finish if desired. Repeat this process with the remaining wrappers and filling.
Step Five
Heat a large skillet over medium-high heat and add a small amount of vegetable oil. Once the oil is hot, add the mandu to the skillet in a single layer, being careful not to overcrowd.
Step Six
Cook the mandu for 2-3 minutes on each side, or until they are golden brown and crispy. You may need to do this in batches depending on the size of your skillet. Remove the mandu from the skillet and place them on a paper towel-lined plate to drain any excess oil.
Step Seven
Serve the vegetable mandu hot with your favorite dipping sauce, such as soy sauce or a mixture of soy sauce and rice vinegar. Enjoy your delicious homemade vegetable mandu!
