Easy way to make Korean Vegetarian Mandu (Dumplings)

tofu

🥗Healthier: edamame

💰Cheaper: cottage cheese

Edamame adds protein while being plant-based.

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner and healthier.

dumpling wrappers

🥗Healthier: rice paper

💰Cheaper: wonton wrappers

Rice paper is gluten-free.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier and has a milder flavor.

Julienne the zucchini into a bowl and salt it heavily to extract moisture. Leave it in the salt for 10 minutes.

Wash and dry the zucchini, then chop it into small pieces.

Boil the sweet potato noodles until cooked, then wash them with cold water and chop them finely.

Squeeze the silken tofu into a bowl, cutting it in half if necessary to make it easier to work with.

Add the chopped sweet potato noodles, zucchini, chillies, spring onions, diced garlic, soy sauce, and sesame oil to the bowl and mix well.

Prepare a bowl of water to wet the dumpling skins for folding.

To fold the dumplings, wet the rim of a dumpling skin, add a spoonful of filling, and fold the skin in half, pinching the center together.

For a more advanced folding technique, wet the skin, add filling, fold in half, and then fold the edges towards the center, pinching to seal. Repeat on the opposite side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens