Vegan Soy Garlic Dumplings

Korean dumplings, known as "mandu," are a beloved dish in Korean cuisine with a long history dating back to the Goryeo Dynasty. These delectable parcels are typically filled with a mixture of minced meat, vegetables, garlic, and seasonings, all wrapped in a thin circle of dough and either steamed, boiled, or fried to perfection. Mandu come in various forms, such as steamed dumplings called "jjin mandu," boiled dumplings known as "mul mandu," and crispy fried dumplings called "gun mandu." These versatile dumplings are enjoyed as appetizers, side dishes, or even as a main course, often served with a dipping sauce made of soy sauce, vinegar, and sesame oil. Whether enjoyed at home or savored at a restaurant, Korean dumplings are sure to delight taste buds with their flavorful fillings and comforting appeal.

I absolutely love dumplings from every culture, however I don’t have it in me to make home made dumplings so I buy them at the grocery store. Naysoya sells two kinds of dumplings that are easily found in the produce sections of most grocery stores. I also have found vegan friendly dumplings at Trader Joe’s. Those ones are a great deal because you get a good sized bag of dumplings for around four dollars. If you have a Gordon’s Food Service near you they sell a very large bag of frozen dumplings. I haven’t tried them yet so I can’t say if they are good or not but most of the things offered by Gordon’s are delicious. If you are very lucky you might have Asian grocery stores near you. There you can find several varieties of frozen vegetable dumplings.

You can, of course, make your own dumplings if you ambitious. You can take the shortcut of using wonton wrappers or you can make them from scratch by following a tutorial that you find. Even though I’m not taking you through that process I do hope you enjoy this technique for making dumplings!

For this sauce recipe you will need:

• 1/4 C water

• 1/4 C soy sauce

• 1/2 C maple syrup

• 1 T vinegar

• 1 T sugar

• 1/2 teaspoon of red pepper flakes

• 1 T minced garlic

• 1 teaspoon of sesame oil

Whisk all of the ingredients together in a pot over medium heat. Simmer for about 7 minutes on quite a vigorous simmer. When the sauce has reduced a little and become a bit thick and sticky it is ready.

Cook your vegetable dumplings according to the package directions for fried dumplings. I cooked mine in a frying pan with a tablespoon of oil and 1/4 C water with a lid on the pan. This allowed the frozen dumplings to steam and then fry on the bottom when the water evaporates.

Toss the cooked dumplings with the sauce until well coated. Plate them and garnish with sesame seeds of you wish.