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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
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