Vegan Kimchi Mandu

  • 1 package of firm tofu
  • canola oil
  • 3 cloves garlic, minced
  • 2 tablespoons minced ginger
  • 1 carrot, peeled and grated
  • 2 stalks of scallions, sliced
  • 3/4 cup kimchi, chopped
  • 2 tablespoons soy sauce
  • 1/2 tablespoon toasted sesame oil
  • 1 teaspoon ground coriander
  • 1 teaspoon kosher salt
  • 40 to 45 round potsticker dumpling wrappers

  1. Press and drain the tofu. 
  2. Heat some oil a pan. Throw in garlic and ginger and stir. Then, add carrots and scallions and cook for another 30 seconds. Transfer mixture to a plate and let it cool.
  3. Crumble up tofu in a bowl, then add cooked vegetables, kimchi, soy sauce, sesame oil, coriander, and salt. Stir all ingredients. The mixture can be refrigerated until you are ready to form the dumplings.
  4. Fill dumplings with around 1 tablespoon of filling each.

Cook Dumplings

  • Heat a large nonstick pan or well seasoned cast-iron skillet with 1 1/2 tablespoons of oil over medium-high heat. Arrange the dumplings over the pan. I usually cook about 15 dumplings at a time. Pan fry the dumplings for 2 to 3 minutes, until the bottoms are golden.
  • Next, hold the pan lid with one hand and pour about 1/4 cup of water into the pan with your other hand. You want just enough to cover the bottom of the pan. When the water comes in contact with the hot oil, there will be a lot of splattering, so use the lid of the pan as a shield. Cover the pan, reduce the heat slightly to medium, and cook for about 5 minutes.
  • Uncover the pan and let the dumplings cook for another minute or two, until the water is evaporated. You can also turn the dumplings over on their sides to brown the other sides. You’ll need to add another tablespoon of oil to the pan. Transfer the cooked dumplings to a plate.
  • Repeat this entire cooking process if you want to cook the remaining dumplings. If you want to cook the dumplings later, freeze them.