Skip to main content

King Mandu Dumplings Fit for a King



I was at a Korean restaurant not long ago and fell in love with the look of their King Mandu (Fried Dumplings Fit for a King). Unfortunately I wasn't able to taste as they were filled with pork. My friends were raving about the texture and size of the dumplings.

After a closer visual inspection I decided that the dough used to make those wrappings for the dumplings was not at all different for my everyday flour tortilla recipe. I set out to do the experiment in the workshop. It turned out better than I ever expected.

I used my flour tortilla dough and made mini tortillas about 6" diameter. They were easy to stuff with the recipe that follows and sealed on the edges with just a little water. We pan fried the dumplings in a mixture of half vegetable and olive oil. It took about 1 tablespoon of each.

Let's hope you try the recipe and let me know how you liked it. As always feel free to send me a message if you have any questions.

Ingredients:

1/2 cup of red lentils
1/2 cup chopped yellow onion
1/4 cup chopped celery
1/4 cup chopped carrot
1/4 cup very finely chopped potato
1 tablespoon chopped cilantro
1 tablespoon chopped ginger
1/4 tablespoon salt
1/4 tablespoon agave syrup
1/4 tablespoon tumeric
1/4 tablespoon chopped jalapeno
1 tablespoon chili paste (adjust to taste)
water

Instructions:

On a large shallow pan sauté all your ingredients starting with the onions, celery, carrot. After onion becomes translucent add the rest of the ingredients except the lentils. Continue to apply medium high heat until everything is warmed through. Add the lentils and the water. It should come to a boil very quickly. Simmer on low until the potatoes are tender.

Fill the wrappers with the mixture and seal around the edges with water. Shallow pan fry them to make them crispy and golden around the exterior.

Serve with tamari, chopped scallion or basil.

#veganchefpersonality
Labels:

Comments

Post a Comment

Popular posts from this blog

Pesto Pizza with Pizzazz

Last week was a very busy week setting up the workshop for a series of cooking videos that will be coming up in the next few months. It left the crew tired and very hungry at the end of the day so when someone suggested ordering a pizza, I knew it was time to spring into action. While everyone was arguing about the toppings and which restaurants had vegan options I went to the fridge and took out some of the dough I keep for just an occasion. The dough is very simple. If you are like me, you’ll keep some on hand in the fridge or in the freezer where it can last for months. In a few minutes the smell of fresh pizza permeated through the shop and everyone was munching on fresh pizza that satisfied everyone since they got to pick exactly the toppings they wanted. Ingredients: Quick Dough: 1 cup all-purpose flour 1/4 Tbs sea salt 1/2 cup filtered water 1 Tbs coconut milk (family’s secret ingredient) Pesto: 1 bunch of basil 3 garlic cloves 1/4 Tbs sa...
Post a Comment
Read more

Papaya Citrus Smash

This is a cocktail that we enjoy all summer long but especially on those hot days. It has a very bright and tropical flavor which makes it a favorite to pair with food but it can be enjoyed by itself while relaxing on the porch. Try it and let me know what you think. Ingredients: 1 Slice of Fresh Papaya 3/4 oz Agave Nectar 1 1/4 oz High Quality Tequila 1/2 oz Orange Liquor 1/2 oz Lemon Juice 3/4 oz Lime Juice Dash of salt Preparation: 1. Add the slice of papaya, salt and agave nectar into a mixing glass. 2. Muddle fruit to release flavor 3. Combine the rest of the ingredients in a shaker with ice and shake vigorously. 4. Strain over ice and garnish.
Post a Comment
Read more

Curry Vegan Chik'n on Corn Kernels

This dish is one that can satisfy even the most finicky eaters. It is easy and quick to prepare so it makes a delicious weeknight meal. Every home cook loves a one pot meal.  If you try it, please let me know how you liked it. Prep Time: 5 minutes Cooking Time: 8 - 10 minutes Ingredients:  8 oz Artie's Chik'n Nuggets (recipe here) 6 ea Ears of Organic Fresh Corn 1 ea Onion diced 4 ea Scallions (sliced) 2 cloves of Garlic (minced) 1 Tbs Curry Powder 1/2 Tbs Turmeric 1/2 Tsp Cayenne Pepper 1/2 Tsp Salt 2 ea Limes 1/2 cup Vegetable Stock 1 Tbs Olive Oil Preparation: 1. Cut kernels off the cob and set aside. In a large pot heat up olive oil over medium heat. 2. Saute the white part of the scallions,  onion and garlic until onions become translucent. 3. Add the spices and saute for only a few seconds moving everything constantly to avoid burning the spices. 4. Once you can smell the spices blooming it is time to add the corn kernel...
Post a Comment
Read more