Description

Vegan Kimchi Dumplings, also known as Mandu, are a delightful fusion of flavors and textures. Each dumpling is filled with vibrant kimchi, fresh vegetables, and aromatic spices, making them a perfect appetizer or party snack. With a crispy exterior and a savory filling, these dumplings are sure to impress at any gathering. Plus, they are simple to make, allowing you to enjoy the magic of homemade dumplings in no time!

Ingredients

Scale

2 cups all-purpose flour
1/2 cup lukewarm water
1 cup vegan kimchi, chopped
1 cup cabbage, finely chopped
1/2 cup carrots, grated
1/4 cup green onions, chopped
2 tsp sesame oil
2 tbsp low-sodium soy sauce
3 cloves garlic, minced
1 tsp ginger, minced
Red pepper flakes (optional)

Instructions

Prepare the Dough: In a large bowl, combine flour and lukewarm water to form a shaggy dough. Knead on a floured surface until smooth and elastic (about 5-7 minutes). Let rest for 30 minutes.
Make the Filling: In another bowl, mix kimchi, cabbage, carrots, green onions, garlic, ginger, sesame oil, soy sauce, and optional red pepper flakes until evenly combined.
Roll Out Wrappers: Divide dough into small balls and roll each into circles about 3 inches in diameter.
Stuff the Dumplings: Place about a tablespoon of filling on each wrapper's center. Moisten edges with water and fold to create half-moon shapes; pinch edges to seal.
Cook the Dumplings: Heat oil in a non-stick pan over medium heat. Add dumplings in a single layer and cook until one side is golden brown. Add about ¼ cup of water to steam and cover for 5-7 minutes.

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Appetizer
Method: Pan-frying
Cuisine: Korean

Nutrition

Serving Size: 3 dumplings (120g)
Calories: 210
Sugar: 3g
Sodium: 480mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 3g
Protein: 6g
Cholesterol: 0mg

Keywords: For added flavor variations, try incorporating seasonal veggies like zucchini or mushrooms. Store uncooked dumplings in an airtight container in the freezer for up to three months; steam or pan-fry when ready to eat.