Mandu - Korean Kimchi Dumplings

Ingredients

• Mushrooms

  Shiitake, raw

  8 mushroom or 152g

• Tofu

  Raw, firm, prepared with calcium sulfate

  15 oz or 425g

• Garlic

  Raw

  2 cloves, minced or 6g

• Cabbage, kimchi

  1 cup or 150g

• Soy sauce

  Made from hydrolyzed vegetable protein

  3 tbsp or 54g

• Mung beans

  Mature seeds, sprouted, raw

  2 cup or 208g

• Onions

  Raw

  1 medium or 110g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Gyoza Wrapper

  Twin Dragon

  48 wrapper or 408g

• Sesame oil

  Salad or cooking

  6 tsp or 27g

• Lemon juice

  Raw

  4 tbsp or 60g

• Soy sauce

  Made from hydrolyzed vegetable protein

  2 tbsp or 36g

• Maple syrups

  2 tbsp or 40g

• Rice wine vinegar

  1 tbsp or 15g

• Tapioca

  Pearl, dry

  ⅓ tbsp or 3g

• Sesame seeds

  Seeds, whole, dried

  1 tbsp or 9g

• Bean Sprouts

  Leasa - Walmart

  250g

• Kimchi Kraut Juice

  Farmstead Ferments

  4 Tbsp or 60g

Directions

1. Heat up the oil for the filling in a frying pan and roast the chopped onion for about 3 minutes on high heat and add add the garlic for 30 more seconds.
2. Add the tofu and stir fry for 3 more minutes, also add the soy sauce for the filling.
3. Add the bean sprouts and scallion and stir fry for 1 more minute.
4. Add the rest of the filling ingredients and give it a good stir, pour excessive liquid into the jar where you keep the kimchi juice.
5. Place the sauce ingredients in a saucepan and heat up until it thickens a bit, then set aside until it cools down.
6. To prepare the dumplings, on one of the gyoza wrappers place a small amount of the mushroom mixture, and wet half of the wrapper with your finger.
7. To close it, put the dumpling on your hand, fold the wrapper in half and starting from the middle, press the the edges together with your fingers. Set them aside in a flat surface and repeat the process until you're out of filling.
8. In a big frying pan heat some of the sesame oil for the dumplings, place 8 dumplings in the pan (less if they overlap), and fry for about 1 minute on each side.
9. Add to the frying pan 1 or 2 tbs of water (adjust accordingly if you have less dumplings in the pan), immediately put the lid and steam the dumplings until all the water is gone.
10. Carefully take the dumplings out of the pan and repeat the process with the rest of the dumplings.
11. Lastly, sprinkle the sauce with the toasted sesame seeds and serve the dumplings with the sauce on the side. Enjoy!
12. (source: https://www.vegan.io/recipes/mandu-korean-kimchi-dumplings)