Korean Mushroom Mandu
Mushroom mandu is a great example of how to make a classically meaty dish in a delicious vegetarian form. In Korean cuisine, mushrooms, especially shiitake or cremini, are often used as a meat substitute because they lend a rich, umami flavor to the dish. The history of mandu originates from Chinese jiaozi, but the Korean version has its own character: a crispy fried bottom, a steamed top, and a rich, savory-sour filling. Tip: For an even more intense flavor, use dried mushrooms, which you pre-soak in water to soften. This meatless recipe is an excellent choice for everyday dinners, meatless days, or as part of any vegetarian menu. It is filling, nutritious and flavorful - the soul of Korean cuisine in every bite.
Ingredients for this recipe
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Preparation Steps
1
Clean and finely chop the mushrooms. Sauté them in a dry skillet over medium heat until the moisture evaporates. This prevents the mandu filling from becoming too soggy.
2
Finely shred the Napa cabbage, lightly salt it, and let it sit for 10 minutes. Then, squeeze out the excess water.
3
Crumble the tofu, grate the carrot, and slice the scallions. Grate the garlic and ginger. In a large bowl, combine all the ingredients: sautéed mushrooms, cabbage, tofu, carrot, scallions, garlic, ginger, soy sauce, sesame oil, salt, and pepper.
4
Place a teaspoon of filling in the center of each mandu wrapper. Moisten the edges of the wrapper with water, fold in half, and crimp the edges to seal. Tip: Do not overfill, or the filling may leak out during cooking.
5
Heat a tablespoon of vegetable oil in a non-stick skillet over medium heat. Place the mandu in the skillet and cook for 2-3 minutes, or until the bottoms are golden brown.
6
Pour 100 ml of water into the skillet, immediately cover, and steam the mandu for 5-6 minutes, or until the water has completely evaporated. This will soften the tops while keeping the bottoms crispy.
7
Remove the lid and cook for another 1-2 minutes, allowing the bottoms to crisp up again. Tip: For an even crispier texture, use less water.
8
Serve with soy sauce or a spicy dipping sauce. Garnish with fresh scallions or toasted sesame seeds for even more flavor.
