TOFU MANDU
Korean Tofu Dumplings
Yield: 30 to 35 pieces
Time: 3 hours
These vegetarian mandu have a soft tofu filling with bites of shiitake and mung bean noodles. The buchu packs a garlicky punch and pairs perfectly with black vinegar.
Ingredients
WRAPPERS
200g all-purpose flour, plus more for rolling
1 tsp salt
100g boiling water
TOFU FILLING
1½ lbs firm tofu
3 oz mung bean noodles
5 dried shiitake
½ onion
6 cloves garlic
2 cups buchu (Korean chives or Chinese chives)
2 tsp sugar
2 tsp soy sauce
3 tsp sesame oil
¼ tsp white pepper
salt to taste
Optional: 2 tsp fish sauce
Plus black vinegar, soy sauce, and black peppers to serve
Instructions
WRAPPERS
1. Combine the flour and the salt. Add the boiling water and mix with a spoon.
2. When the dough is cool enough to handle, knead until the flour is incorporated. (Depending on your flour, it may need an extra few tablespoons of water to come together.) Some dry spots are okay. Wrap the dough in plastic and let it rest at room temperature for 10 minutes.
3. Knead a second time, until the dough forms a smooth ball.
4. Divide the dough in half, and roll into two 12-inch logs. Cover with plastic wrap and let it rest at room temperature for at least 1 hour, or up to 4 hours.
5. Flour your work surface. With a knife or bench scraper, cut the logs into 15–17 pieces each, for a total of 30–35 pieces.
6. Roll each piece into a ball, and then flatten into thin round wrappers using a rolling pin. Continually dust your work space and wrappers with flour to avoid sticking. Stack the wrappers, dusting generously with flour between each layer. Cover with plastic and set aside.
FILLING
1. Wrap the tofu in a towel and press with a heavy pan for about one hour. Crumble the dehydrated block.
2. Soak the shiitakes and mung bean noodles in hot water for about 5 minutes. Squeeze out excess water and mince.
3. Mince the onion, garlic, and buchu (or chives). Mix them with the tofu, noodles, and shiitakes in a big bowl.
4. In a separate bowl, mix the sugar, soy sauce, sesame oil, and (optional) fish sauce.
5. Pour the seasoning over the dumpling filling and mix thoroughly. Season with ¼ tsp of white pepper, and salt generously.
SHAPE & COOK
1. Place 1–2 teaspoons of filling in each wrapper. Wet the edges with water and fold over to make a tight seal.
2. Heat the skillet on high, then lower to medium and add 1–2 tablespoons of vegetable oil. Fry the mandu until at least one side is golden brown.
3. Pour ¼ cup of water into the pan. Immediately cover and lower heat. Cook 5–6 minutes, until the water has evaporated and filling is cooked. Optional: Add 1 tablespoon of sesame oil to the pan as the mandu finish cooking uncovered.
4. Remove from heat, and serve with a dipping sauce vinegar or a mix of black vinegar, black pepper, and a splash of soy sauce.
Oral Traditions
© 2020 Happy Family Night Market LLC
http://recipes.happyfamilymkt.com/vegetarian-mandu-korean-tofu-dumplings
More Recipes
© 2020 Happy Family Night Market LLC