While I was scrolling through TikTok, I came across this heartwarming video of an old lady making homemade mandu for her grandkids. The image stuck with me for days and got me thinking – why not make some for my birthday week celebration?

I’ve tried making different types of dumplings before, but I never really ventured into making Korean ones. After all, the store-bought vegan ones are pretty good. But this time, I decided to give it a shot, and guess what? The final result beats the dumplings you find at the supermarket.

Let me know if you get as hooked on this recipe as I did!

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Preptime: 30 MIN

Cook Time: 15 MIN

Total Time: 45 MIN

Servings: 22

Ingredients:

• 1 package dumpling wrapper
• 100g firm tofu
• 50g soaked vermicelli/glass noodles
• 1 handful soaked wood ear muswhroom
• 1 handful garlic chives
• 5-6 vegan shrimps
• 1 tb Lee Kum Kee mushroom sauce
• 1 tb soy sauce

Instructions:

1. Break or blend the tofu then add it to a mixing bowl
2. Finely chop the soaked vermicelli, mushrooms, chives, and vegan shrimps
3. Add the mushroom and soy sauce then mix the filling well
4. Dust a thin layer of flour on a tray or anything you use to store the dumplings after wrapping
5. For each dumpling, place 1 tb of the filling in the center of the wrapper
6. Wet the edge with some water then fold the dumpling into a half circle
7. Press the edge tightly to prevent breaking during cooking
8. Steam/ pan fry/ deep fried/ cook the mandu in veggies broth to make dumpling soup