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Korean Dumplings (Mandus)

Course: Entrees
Cuisine: korean
Keyword: korean food, vegan dumplings, vegan korean food, vegan mandus
Prep Time: 2 hours
Cook Time: 30 minutes
Total Time: 2 hours 30 minutes
Servings: 40 dumplings
Author: unarosevegan
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Ingredients

Wrappers:

  • 2 1/2 cups All Purpose flour
  • 1/2 cup warm water more if needed

Filling:

  • 4 cups raw bean sprouts 
  • 1 large carrot grated and minced
  • 1 cup TVP Marinated for 15 minutes in 1 tablespoon sesame oil and 2 tablespoons soy sauce
  • 1 450 g package medium firm tofu
  • 4 cloves garlic minced
  • 1 tablespoon ginger minced
  • 3 3 green onions chopped chopped
  • 1 tablespoon soy sauce
  • 3/4 teaspoon stevia seasoning or your favorite salt free seasoning
  • Pinch cayenne powder
  • 1 teaspoon sesame oil

For Cooking:

  • All Purpose flour for dusting wrappers
  • Warm water for sealing dumplings and frying
  • Canola oil for frying

Dipping Sauce:

  • 1/2 cup Soy sauce
  • 1/4 cup rice vinegar or white vinegar
  • 1 teaspoon granulated sugar
  • Red chili flakes for garnish
  • Sliced green onions for garnish

Instructions

  • Making wrappers: Place flour into a bowl. Slowly add water to the bowl. Gently mix until no more loose flour can be seen.
  • Turn dough onto a floured surface and knead for 1 minute. Leave to rest, covered in a clean cloth, for 10-15 minutes.
  • Knead again until a smooth, form dough about 1 minute. Cut dough in half.
  • Roll out half of the dough to 1/4 inch thickness. Cut into 2.5 inch circles. Place in a single layer on a cooking tray. Cover with a floured cloth or parchment paper. Set aside.
  • Repeat rolling out the second half of the dough. Add to the cooking tray in a single layer.
  • Making the filling: Chop the onion finely and put into a large mixing bowl. Mince the garlic and add to the bowl. Stir to mix
  • Add the TVP, tofu and bean sprouts to the bowl and combine. Add the soy sauce and spices.Mix well with a large spoon annd then your hands.
  • Let sit refrigerated for at least 1 hour.
  • Making the mandus: Prepare a clean surface to work and a clean surface to place dumplings. Place three small bowls beside the area you will be working. Fill one with warm water, one with All Purpose flour and the other with oil. Place a wrapper into the flour and cover both sides. Tap and wipe off excess flour.
  • Wrapper may have shrunk due to gluten. Gently roll out each wrapper before filling.
  • Once rerolled, hold the wrapper in your palm. Moisten wrapper's edge with water and a pastry brush. Fill with 1 teaspoon of the filling mixture. Pinch edges together with fingers. Then place on the surface and press edges down with your finger. Do the same to all the wrappers.
  • Lightly grease both sides of the dumplings and set aside.
  • Frying the mandus: Over medium low heat heat a deep skillet or wok. Ad a little oil and let heat until water sprinkled into pan sizzles. Add the dumplings quickly, one at a time, moving around immediately so to keep them from sticking. If they stick add more oil to the pan up to 2 inches.
  • Fill the pan with dumplings, stir gently and fry for 1 minutes. Onced lightly browned, add 1 tablespoon water to pan, flip, cover and cook until just cooked, not browned on the other. Repeat with each panful.
  • Remove dumplings from heat and let drain on paper towels or a clean absorbant towel. Serve hot with dipping sauce or with rice.