Homemade Vegan Dumplings Recipe - Kimchi Mandu
A delicious homemade vegan dumplings recipe utilizing kimchi!
Ingredients
- 2 tbsp extra virgin olive oil
- 1 cup sliced shiitake mushrooms
- 2 tbsp soy sauce
- 1/4 cup chopped red bell pepper
- 1/2 cup chopped carrot
- 1/4 cup chopped onion
- 4 green onions, chopped
- 1 yukon potato, chopped
- 1/4 cup chopped zucchini
- 1 stalks celery, chopped
- 3 cloves garlic, minced
- 1 cup kimchi
- 1 tsp msg OR sea salt
- 1 tsp black pepper
- 1 cup cooked vermicelli
- 16 oz super firm or extra firm tofu
- 1 tbsp toasted sesame oil
- 40 - 50 dumpling wrappers
- Oil for frying
Instructions
- Add 1 tbsp of olive oil to large sauté pan over medium high heat. When the oil begins to shimmer (about 1 minute), add sliced mushrooms. Cook for about three minutes, until they begin to brown. Add 1 tbsp soy sauce. Cook for an additional 2 minutes. Set aside.
- Add 1 tbsp of olive oil to same pan and when oil begins to shimmer, add the remaining vegetables, including kimchi. Season with msg (or salt), black pepper, and remaining soy sauce. Cook for 3 minutes until liquid starts to collect. Reduce heat to medium and cook until liquid is completely gone (about 10 minutes). Make sure to stir regularly to avoid burning (though, a little char wouldn’t be amiss).
- Place all the veggies, along with cooked vermicelli into a food processor. Grind until you achieve a thick paste like in the video. Then add tofu using your hands or a potato masher. Add sesame oil. Season with more salt (the flavors SHOULD be aggressive—they will diminish during the cooking process), as necessary.
- Wrap according to your preferred method (see blog post for detailed folding instructions).
- To deep fry, bring oil temperature to 350° F. Place your dumplings in the hot oil (be sure not to overcrowd) and cook for about 3 minutes, until golden brown. Remove from oil and set side, preferably on a wire rack. Let them cool for at least one hour before frying them a second time and serving.
- To pan fry, add a little oil to your pan over medium-high heat. When the oil starts to shimmer, add your dumplings onto the pan. Allow them to cook for about 2 minutes, until the bottoms are browned. Add 2 tbsp of water to the pan and quickly cover with lid. Cook for an additional minute or two until the dumpling wrappers are cooked (begin to grow translucent).
- To steam, line your steamer with parchment paper poked with holes. Place your dumplings spaced apart so they are not touching on your steamer. Cover with a lid wrapped in a kitchen towel and steam for about 25 minutes, until your dumpling wrappers begin to grow translucent.
- To boil, add your dumplings to boiling water and cook until they begin to float to the surface, about 3 minutes.
Tried this recipe?Let us know how it was!