Vegan Mandu {Korean Dumplings}

Vegan Mandu {Korean Dumplings}
Prep time
Cook time
Total time
It is a family tradition to make these savory Korean dumplings on New Year's Day. Serve the mandu in soup or fry them until crispy and enjoy with gochujang sauce.
Cuisine: Korean
Serves: 4-6
  • 1 pkg mandu pi
  • 1 block firm tofu, pressed
  • 1 cup white onion, diced
  • 3 cloves garlic, minced
  • 2 stalks green onion, choppped
  • 1 cup seasoned shiitakes
  • 1 carrot, grated
  • 1 cup water chestnuts, chopped
  • ¾ cup vegan kimchi
  • 2 cups chopped kale,stems removed
  • soy sauce
  • vegan oyster sauce
  • vegetable broth
  • sesame oil
  • mirin
  1. For the mandu filling:
  2. Remove excess water from tofu using a tofu press or a lint-free kitchen towel
  3. Crumble tofu into a bowl
  4. Season shiitakes using this method
  5. Add 2 tbsp. sesame oil to a non-stick pan over med-high heat
  6. Add onion, garlic, green onions.Season with salt&pepper, cook until translucent
  7. Add kale, season with 2 tbsp. soy sauce. Stir until kale is wilted
  8. Add water chestnuts and carrots. Season with 2 tbsp. vegan oyster sauce,mix well
  9. Deglaze the pan with a splash of mirin
  10. Add kimchi, shiitakes and tofu. Mix well
  11. Remove from heat
  12. To fill the mandu:
  13. Use baking sheet trays to hold your filled mandu
  14. Fill a small bowl with water
  15. Add 1 tbsp of filling to the center of the mandu pi
  16. Do not over-fill or the wrapper will tear when you try to close it
  17. Wet your finger tips in the water and moisten the edges of the mandu pi
  18. Press the edges firmly together while pushing out excess air
  19. Pinch the edges for a scalloped edge (see video)
  20. Drop mandu into a large pot of boiling water, 6-8 at a time
  21. Mandu will float and turn translucent when ready, about 2-3 minutes
  22. Remove mandu from water and transfer to serving bowl
  23. Add vegetable broth, garnish with green onions
The mandu filling should taste a bit on the salty side, as the mandu pi is bland.
Filling may be made a day in advance. Store in airtight container in the fridge.
Mandu freezes well.
Instead of serving in soup, you can fry the mandu until crispy and serve with gochujang sauce.

© 2015, Veggietorials. All rights reserved.Use of any content or image requires a link back to the original post


  1. I’ve been making Mandu for years and never realized I was haha! Love your video and how you get family involved. Any form of “dumpling” is so time consuming. Definitely calling in family reinforcements next time 🙂

Leave a Reply