Harmony And Flavor Unite In Vegan Mandu Recipe Marvels

by Julia
No Comments
June 19, 2024

This post may contain affiliate links. See my disclosure policy.

Let’s roll up some delightful Vegan Mandu Recipe! These Korean dumplings are filled with a savory mixture of tofu, cabbage, carrots, and green onions, seasoned with garlic, ginger, and soy sauce. Wrap the filling in dumpling wrappers, then steam or pan-fry until golden and crispy. Serve with a dipping sauce from soy sauce, rice vinegar, and a dash of sesame oil for a deliciously satisfying snack or meal!

Why Does It Work?

Incorporates fresh, vibrant vegetables, ensuring a nutritious and colorful filling.
Utilizes tofu as a protein source, making it a hearty, meat-free option.
The dough is simple to prepare, offering a homemade experience.
Versatile cooking methods, like steaming or pan-frying, cater to different textures and tastes.
Serves as a creative way to enjoy a plant-based diet, blending tradition with innovation.

View All

Don’t have time to read the full blog post? JUMP TO THE RECIPE HERE!

Finding the perfect vegan dish that’s both satisfying and delicious can often feel like a culinary quest. Enter the Vegan Mandu recipe, a game-changer in plant-based eating.

My journey towards a healthier, meat-free lifestyle led me to this Korean delicacy, transforming my dining experiences. Initially, the struggle was real; most dumplings were meat-laden or lacked flavor. But, determined to recreate a vegan version, I experimented with various fillings. The result?

A mouthwatering, nutritious alternative that even meat lovers admire. This Vegan Mandu recipe caters to dietary preferences. It brings authentic Korean flavor to your table, making it a favorite in my kitchen and, perhaps, in yours.

What Is Vegan Mandu Recipe?

Vegan Mandu is a plant-based version of traditional Korean dumplings. They have delicately crafted pockets of dough filled with a mix of seasoned vegetables and sometimes tofu, offering a meat-free alternative that doesn’t skimp on flavor.

These dumplings can be steamed, boiled, or pan-fried, resulting in a versatile dish serving as an appetizer, side, or main course. Vegan Mandu is celebrated for its ability to incorporate a variety of textures and flavors, making it a popular choice among those following a vegan lifestyle and anyone looking to enjoy a delicious, cruelty-free meal.

Fact– Did you know vegan Mandu can be frozen and cooked directly in the freezer? It’s a great option for quick, nutritious meals, making meal prep easier and more efficient.

Recipe Directions

Prepare the dough: Mix flour and salt in a stand mixer with the paddle attachment. Add water and knead on low for 8-10 minutes until stiff. For manual kneading, mix in a bowl and knead by hand. Cover and rest for 10 minutes, then knead again until smooth. Cover and let rest for 45 minutes.
Make the Filling: In a skillet, heat oil over medium. Sauté ginger, add carrot, then tofu, cooking until browned. Add edamame and cabbage, cooking until tender. Season with soy sauce, oyster sauce, sugar, mushroom seasoning, and salt. Cook off the liquid, then pulse in a food processor to a coarse mixture.
Assemble Dumplings: Divide rested dough into 25 balls. Flatten each and roll into a circle. Fill with the mixture, pleat, and seal.
Cook Dumplings: Boil water in a large pot. Make the sauce by mixing soy sauce, vinegar, sesame oil, and sugar. Cook dumplings in boiling water until they float and are wrinkly. Remove and repeat with all.
Serve: Drizzle sauce over cooked dumplings. Add optional garnishes like chile oil, cilantro, and sesame seeds.

Variations, Add-Ons, And Toppings

Variations

Filling Variations: For varied textures and flavors, consider using different vegetables such as spinach, mushrooms, zucchini, or sweet potatoes. Adding glass noodles or chopped nuts can introduce an interesting twist.
Spice Level Adjustments: Incorporate chili flakes, minced jalapeños, or gochujang (Korean chili paste) into the filling for those who prefer a spicy kick.
Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend for the dough to cater to gluten intolerances.

Add-Ons

Protein Boost: For a protein-packed version, add crumbled tempeh or seitan into the filling. It’s a great way to make the mandu even more satisfying.
Herbal Notes: Fresh herbs like cilantro, green onions, or Korean perilla leaves can be mixed into the filling or used as garnish, offering fresh, aromatic qualities.

Toppings

Sauces: Besides the classic soy sauce and vinegar mix, consider serving with sweet chili sauce, peanut sauce, or a tangy lime soy dressing for dipping.
Garnishes: A sprinkle of toasted sesame seeds, chopped green onions, or cilantro adds color and layers of flavor. A drizzle of sesame oil right before serving can enhance the fragrance.
Pickled Vegetables: Offering a side of kimchi or pickled radishes can balance the richness of the dumplings with acidity and crunch.

Vegetable Substitutions

Mushrooms: Shiitake or button mushrooms can replace or complement any vegetable, adding a meaty texture.
Spinach: A great alternative to cabbage, offering a slightly different flavor and nutritional profile.
Sweet Potatoes: You can substitute carrots for a sweeter taste and richer texture.
Kale or Swiss Chard: These greens can be used instead of cabbage or along with them for a nutrient boost.
Leeks or Green Onions: Offer a milder alternative to regular onions, adding a subtle, sweet flavor.
Bell Peppers: Add color and sweetness, a good substitute for carrots or for adding extra crunch.
Zucchini: A versatile addition that blends well with other fillings, adding moisture and softness.
Bean Sprouts: Introduce a crunchy texture, ideal for those seeking a fresh, crisp bite.
Kimchi: Finely chopped kimchi enhances the flavor profile for a spicy, tangy kick.
Corn: Adds sweetness and texture, a delightful contrast to the savory filling.

Quick Tip– For an extra crispy Vegan Mandu, lightly brush or spray the dumplings with oil before pan-frying. This ensures a golden, crunchy exterior while keeping the inside tender.

Best Side Dishes

Kimchi A staple in Korean cuisine, its spicy, tangy flavor balances the savory dumplings.
Cucumber Salad A light, refreshing side that adds a crunchy texture and a hint of sweetness.
Japchae (Vegan Version) Glass noodles with stir-fried vegetables make a hearty and flavorful companion.
Rice A simple bowl of steamed white or brown rice can act as a neutral base, allowing the flavors of the mandu to shine.
Seaweed Salad Its unique texture and salty-sweet flavor profile offer a delightful contrast.
Pickled Radishes Their crispness and tangy taste cleanse the palate between bites.
Banchan A variety of small, vegan Korean side dishes, like spinach salad or soy sauce lotus roots, can accompany the meal for more variety.
Miso Soup A warm, comforting soup can make the meal feel more complete and satisfying.

How To Serve?

Steam, Boil, or Pan-Fry: Depending on your preference for texture, you can steam for a soft wrap, boil for a chewy texture, or pan-fry for a crispy bottom.
Dipping Sauces: To cater to different taste preferences, offer a variety of dipping sauces, such as soy sauce mixed with vinegar, spicy chili sauce, or a sweet and sour sauce.
Garnish Wisely: Sprinkle finely chopped green onions, sesame seeds, or cilantro on the mandu for a burst of color and flavor.
Arrange Artfully: For a traditional look, arrange the mandu in a circular pattern on a platter or bamboo steamer. If pan-fried, showcase the crispy side up to make it more inviting.
Side Dishes: Serve alongside complementary side dishes like kimchi, pickled vegetables, or a light salad to balance the meal.
Soup Pairing: Pairing mandu with a warm, brothy soup can create a comforting and satisfying meal in colder months.
Rice: For a more filling meal, serve the mandu with steamed rice. This allows guests to enjoy a fuller variety of textures and flavors.

Quick Tip– Avoid overcrowding the pan when pan-frying Vegan Mandu to ensure uniform cooking. This allows each dumpling to be perfectly crispy and evenly cooked.

Storage & Make Ahead

Make Ahead: Vegan Mandu is ideal for preparing in advance. Assemble and freeze the dumplings on a baking sheet before transferring them to a freezer bag. They can be cooked directly from frozen, adding a few minutes to the cooking time.
Refrigeration: Cooked mandu can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over medium heat to retain the texture.
Freezing: Uncooked dumplings can be frozen for up to 2 months. To freeze them, lay them in a single layer on a tray, then transfer them to a bag to save space.
Thawing: There’s no need to thaw; cook them straight from the freezer to enjoy a quick and easy meal.
Reheating: For the best results, pan-fry or steam the mandu to warm them up, ensuring they remain moist inside and crisp outside.

Fact– Did you know Vegan Mandu can be made with purple sweet potato dough for an eye-catching twist? This adds a vibrant color and subtle sweetness to the dumplings.

Time-Saving Tips

Prep Vegetables in Advance: Chop or shred all your vegetables ahead of time and store them in the refrigerator. This significantly reduces prep time when you’re ready to make your filling.
Use a Food Processor: For the filling, chop or mince the vegetables and tofu quickly in a food processor. This ensures even consistency and saves time compared to hand-chopping.
Batch Prepare: Make a large batch of dumplings in one session. Since they freeze well, you can cook them directly from frozen, making for a quick and easy meal later.
Simplify with Store-Bought Wrappers: If making dough from scratch feels too time-consuming, opt for store-bought vegan dumpling wrappers. They’re a great time-saver and usually come ready to fill and fold.
Organize Your Workspace: Before starting, set up a ‘dumpling station’ with your wrappers, filling, a small bowl of water (if using store-bought wrappers), and a tray for the assembled mandu. Having everything within reach streamlines the process.
Team Up: Making dumplings with extra hands can be more efficient and fun. To speed things up, involve family or friends in the assembly process.

Harmony And Flavor Unite In Vegan Mandu Recipe Marvels

Recipe by Julia

Vegan Mandu dumplings are a delightful fusion of traditional Korean flavors and plant-based ingredients. Encased in a tender dough, the filling bursts with a savory mix of vegetables and tofu, seasoned to perfection. Whether steamed, boiled, or pan-fried, these dumplings are a versatile and satisfying dish, offering a delicious way to enjoy vegan cuisine with a cultural twist.

Course: Cuisine

0.0 from 0 votes

Servings

servings

Prep Time

hour

minutes

Cooking Time

minutes

Calories

145

kcal

Rest Time

minutes

Cook Mode

Keep the screen of your device on

Ingredients

Dumpling Wrappers
2 Cup 2 All-purpose flour
½ Tsp ½ Kosher salt (for dough)
½ Cup ½ Warm water
Filling
Neutral oil
1 Tsp 1 Grated ginger
1 Cup 1 Baby carrots or carrots roughly chopped
5 oz 5 Firm tofu
1 Cup 1 Frozen shelled edamame beans
½ Medium(cored and roughly chopped) ½ Green cabbage
1 Tbsp 1 Soy sauce (for filling)
1 Tbsp 1 Vegan oyster sauce
½ Tsp ½ Granulated sugar (for filling)
½ Tsp ½ Mushroom seasoning
1 pinch 1 Kosher salt (for filling)
For dusting For dusting Cornstarch
Sauce and To Serve
2 Tbsp 2 Soy sauce (for sauce)
2 Tbsp 2 Chinese black vinegar
1 Tsp 1 Sesame oil
½ Tsp ½ Granulated sugar (for sauce)
Chopped cilantro leaves
Chile oil with sediment
Toasted white sesame seeds

Directions

Prepare the Dough
Mix Dough: Mix 2 cups of all-purpose flour and ½ teaspoon kosher salt in a stand mixer with the paddle attachment. Gradually add ½ cup warm water and knead on low for 8-10 minutes until a stiff dough forms. Alternatively, mix and knead by hand in a large bowl.
Rest: Cover the bowl and let the dough rest for 10 minutes. Then knead by hand until smooth, cover again, and let rest for another 45 minutes.
Make the Filling
Cook Ingredients: Heat a large skillet with neutral oil over medium heat. Sauté 1 teaspoon grated ginger for about 1 minute. Add 1 cup chopped carrots; cook for 2 minutes. Add 5 oz cubed firm tofu, cooking until browned, about 3 minutes. Incorporate 1 cup thawed edamame and ½ chopped green cabbage, cooking for 2-3 minutes. Season with 1 tablespoon soy sauce, 1 tablespoon vegan oyster sauce, ½ teaspoon sugar, ¼ teaspoon mushroom seasoning, and a pinch of salt. Cook until the liquid evaporates.
Process: Transfer to a food processor. Pulse to a coarse mixture.
Assemble the Dumplings
Prepare Dough Balls: Divide the rested dough into 25 pieces. Roll each into a ball. Flatten each ball into a disc and roll out to a 3½ – 4-inch circle.
Fill: Place a spoonful of filling in the center of each wrapper. Pleat to seal.
Repeat: Continue with the remaining dough and filling.
Cook the Dumplings
Boil Water: Fill a large pot with water, bringing it to a boil. Add a drizzle of oil.
Cook Dumplings: Add dumplings in batches, boiling until they float and become wrinkly, about 1-2 minutes after floating.
Remove: Transfer cooked dumplings to a bowl using a sieve or slotted spoon.
Make the Sauce
Mix Sauce: Whisk together 2 tablespoons soy sauce, 2 tablespoons Chinese black vinegar, 1 tablespoon sesame oil, and ½ teaspoon sugar.
Serve
Presentation: Drizzle the prepared sauce over the dumplings. Garnish with chile oil, chopped cilantro leaves, and toasted white sesame seeds.

Notes

Dough Consistency: Ensure the dough is kneaded until smooth to achieve the desired texture for the dumpling wrappers.
Resting Time: Allowing the dough to rest helps relax the gluten, making it easier to work with and resulting in softer dumpling wrappers.
Filling Texture: Pulse the filling ingredients in the food processor only a few times to maintain a coarse texture that holds together when squeezed.
Sealing Dumplings: Pleat the dumpling wrappers tightly to prevent the filling from leaking during cooking. No water is needed to seal the edges if fresh dough is used.
Cooking Methods: Experiment with steaming, boiling, or pan-frying methods to discover your preferred texture and flavor for the dumplings.

Have you given this recipe a go?

Leave a comment below or mention VieDeLaVegan on Facebook. We are also on Pinterest.

Frequently Asked Questions

Can I Freeze Vegan Mandu?

Yes, you can freeze uncooked mandu for up to 2 months. Lay them in a single layer on a tray to freeze, then transfer them to a bag to save space. Cook directly from frozen.

Can I Use Store-Bought Dumpling Wrappers?

Absolutely! Store-bought wrappers are a convenient option. Just ensure they are vegan-friendly. Follow the package instructions for the best results.

How Do I Prevent Dumplings From Sticking Together?

When cooking, avoid overcrowding the pot or pan. Cook in batches and ensure there’s enough space between each dumpling. Stir gently to prevent sticking.