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Korean zucchini and shiitake dumplings (mandu)

Name: Korean vegetarian dumplings (mandu) recipe
Yield: 30
Ingredients: 200g zucchini, cut into thin matchsticks; 100g shiitake mushrooms, stems discarded, thinly sliced; 100g firm tofu, drained; 2 tsp sesame oil; 2 tsp soy sauce; 2 garlic cloves, finely chopped; 30 round dumpling wrappers; 60ml soy sauce; 60ml rice vinegar; Large pinch of gochugaru (Korean chilli powder, from Asian grocers), plus extra, to serve

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Korean zucchini and shiitake dumplings (mandu)

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by Eun Hee An

Jul 18, 2024

Making dumplings is not as scary as you think, thanks to this easy Korean dumpling recipe by chef, Eun Hee An. Traditionally known as 'mandu', this vegetarian take uses simple ingredients like zucchini, shiitake mushrooms, tofu and pantry staples like soy sauce and sesame oil to make a hearty filling. Making thirty perfect bite-sized delights, guests can dip their dumpling into the tangy mandu dipping sauce for an extra flavour kick. Perfect for entertaining or as an easy weekend dinner idea, this delicious dumpling recipe is one to keep in the back pocket.

Recipe note: You’ll need a metal or bamboo steamer.

200g zucchini, cut into thin matchsticks
100g shiitake mushrooms, stems discarded, thinly sliced
100g firm tofu, drained
2 tsp sesame oil
2 tsp soy sauce
2 garlic cloves, finely chopped
30 round dumpling wrappers

Mandu dipping sauce

1/4 cup (60ml) soy sauce
1/4 cup (60ml) rice vinegar
Large pinch of gochugaru (Korean chilli powder, from Asian grocers), plus extra, to serve

Method

1.

Combine the zucchini, shiitake and 1 tsp salt flakes in a medium bowl. Stand for 20 minutes to soften.
2.

Pat the tofu dry with paper towel and crumble into a large bowl. Add the sesame oil and soy sauce. Toss to combine.
3.

Squeeze excess water from zucchini mixture and add to the tofu, along with the garlic. Season to taste and toss to combine.
4.

Lay the dumpling wrappers on a bench and place 2 tsp filling into the middle of each wrapper. Brush a little water around edge of wrapper. Pick up wrapper and press edges together to seal, forming a half circle, and gently pushing out any air. Brush a little water on one corner and fold the two corners together, pressing to seal and form a tortellini shape.
5.

Line a metal or bamboo steamer with baking paper. Using a skewer, pierce a few holes in the paper. Arrange dumplings on paper, making sure they are not touching. Steam over boiling water, in batches if necessary, for 8-10 minutes until wrappers are semi-translucent and filling is hot.
6.

Meanwhile, to make the dipping sauce, combine all ingredients in a small bowl.
7.

Scatter the dumplings with extra chilli powder and serve with dipping sauce.