Hey there! You've got some YesYum Vegan Kimchi on hand, and you're wondering, "What’s next?" Let me tell you, these Kimchi Mandu will absolutely steal the show. They’re tangy, spicy, savory, and a little bit crunchy—all the good stuff wrapped in one glorious bite. Whether you steam, pan-fry, or boil them, these dumplings are a vibe. Let's dive in!
Ingredients
For the Dumpling Filling:
1 cup YesYum Vegan Kimchi, finely chopped (squeeze out a bit of the juice, but keep it moist)
250 g firm tofu, crumbled (or minced pork if you’re switching it up)
1/2 small onion, finely chopped
1/2 cup mung bean sprouts, blanched and chopped
1/2 cup green cabbage, finely chopped
2 green onions, finely chopped
2 cloves garlic, minced
1 tsp ginger, minced
1 tbsp soy sauce
1 tbsp sesame oil
1 tsp sugar (balances the kimchi tang)
1 tsp ground black pepper
For the Dipping Sauce:
2 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sesame oil
1 tsp gochugaru (Korean red chili flakes)
Sesame seeds for garnish
For Assembly:
Dumpling wrappers (store-bought or homemade)
A small bowl of water (to seal the dumplings)
Instructions
Step 1.
Prep Your Filling Like a Pro
Start by finely chopping the YesYum Kimchi and squeezing out as much liquid as you can to avoid a soggy dumpling.
Crumble the tofu into small bits. You want a texture that feels almost like scrambled eggs. If it’s too wet, press it between paper towels for a few minutes.
In a big mixing bowl, toss in the chopped YesYum Vegan Kimchi, crumbled tofu, onion, mung bean sprouts, cabbage, and green onions.
Add the minced garlic, ginger, soy sauce, sesame oil, sugar, and black pepper. Use clean hands or a sturdy spoon to mix it all together. Pro tip: Taste the filling (yep, it’s vegan—you’re good) to make sure it’s perfectly balanced. Adjust seasoning if needed.
Step 2.
Assemble the Dumplings
Place the dumpling wrapper in the palm of your hand. Add about a teaspoon of filling to the center—don’t overdo it; you want them to seal properly.
Dip your finger in water and wet the edges of the wrapper. Fold it in half to make a half-moon shape, pressing the edges together firmly. If you’re feeling fancy, pleat the edges for that classic dumpling look.
Repeat until all your filling is used up. Got extra? No problem—it makes a great stir-fry topping!
Step 3.
Cook to Perfection
Steaming: Place the dumplings in a steamer lined with parchment paper or cabbage leaves (to prevent sticking). Steam for 8–10 minutes, or until the wrappers are translucent.
Pan-Frying: Heat a bit of oil in a non-stick pan over medium heat. Arrange the dumplings in the pan, flat side down, and fry until the bottoms are golden. Add a splash of water, cover, and let them steam for 3–4 minutes.
Boiling: Drop the dumplings into boiling water and cook until they float to the top (about 5 minutes). Scoop them out with a slotted spoon.
Step 4.
Mix Up the Dipping Sauce
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and gochugaru. Sprinkle sesame seeds on top for a little crunch.
Step 5.
Serve and Shine
Arrange your gorgeous Kimchi Mandu on a plate, serve with dipping sauce, and watch as everyone dives in.
Pro Tip
Your Mandu will shine at a fancy dinner party, family meal or a solo snack session. You can easily adjust the filling by adding ingredients like glass noodles, mushrooms, or even different meats like mince pork or prawns.
How to Store:
Mandu are perfect for meal prep wins. Pop the dumplings on a tray in a single layer, freeze until solid, then transfer to a freezer bag. You can cook them straight from frozen by steaming, boiling, or pan-frying.