Korea / Appetizers

Vegetable mandu

Name: Vegetable mandu
Prep time: 30 min
Cook time: 15 min
Yield: 4 portions
Cuisine: Korea
Ingredients: 20 round dumpling wrappers; 200 g firm tofu; 150 g cabbage, minced; 100 g mushrooms, minced; 1 tbsp soy sauce; 1 tsp sesame oil; 1 tbsp neutral oil

Vegetable mandu in a practical home-cooking adaptation, with clear everyday steps.

Prep30 min

Cook15 min

Yield4 portions

Jump to recipe

Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

4 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Squeeze tofu dry; cook cabbage and mushrooms in neutral oil until moisture evaporates, then cool.
Mix vegetables with crumbled tofu, soy sauce and sesame oil.
Place a teaspoon of filling in each wrapper, dampen edges and seal firmly.
Steam in a lined steamer for 10–12 minutes until wrappers are cooked and filling is piping hot.

A little kitchen note

Untested editorial adaptation. Keep wrappers covered while filling so they do not dry out.

Allergen notes

Wheat, soy, sesame. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/4 of the recipe)

Energy: 253 kcal
Protein: 11.1 g
Carbs: 33.2 g
Fat: 8.5 g
Fibre: 2.7 g
Total sugar: 2.7 g
Sodium: 477 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

Make a little more of it