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Kimchi Mandu (Rice Paper Dumplings)

Cook Time:

45 Minutes

Serves:

24 dumplings

About the Recipe

Try this simple, plant-based Kimchi Mandu Dumplings that captures all the same vibrant Korean flavors in one colorful bowl. Free-From the 9 identified allergens so all can enjoy the soulful flavors of Nomadic Kitchen!

Ingredients

FILLING


  • 6 sheets square rice paper, cut into quarters (24 wrappers)

  • 1½ oz (45 g) Korean sweet potato/glass noodles

  • 1 cup (210 g) kimchi, drained (reserve liquid for dipping sauce)

  • 12–15 shiitake mushrooms (about 1½ cups / 135 g), destemmed

  • ½ cup (110 g) roasted kabocha squash, cooked until tender

  • ½ cup (68 g) red onion, roughly chopped

  • ½ cup (80 g) carrot, roughly chopped

  • ½ cup (60 g) celery, roughly chopped

  • 2 green onions (25 g total), white bottoms and green tops separated

  • 3 cloves garlic (15 g), minced

  • 1 tsp (5 g) fresh ginger, minced

  • 5 large cremini mushrooms (about 1½ cups / 145 g), sliced

  • ¾ cup (112 g) bell pepper, roughly chopped

  • ¼ cup (6 g) fresh cilantro, chopped

  • ¼ cup (12 g) fresh carrot tops, chopped

  • 1 Tbsp (8 g) Dashi Dust

  • Neutral oil for sautéing


DIPPING SAUCE


  • 1 Tbsp (13 g) kimchi brine

  • 1 Tbsp chinking soy sauce or tamari

  • 1 tsp (5 g) sesame oil

  • 1 tsp maple syrup

  • 1 Tbsp vegan fish sauce


👉 Optional garnish: sesame seeds, thinly sliced green onion tops

Preparation

1. Cook the mushrooms

  • Heat a skillet over medium-high with a small amount of neutral oil.

  • Add shiitake mushrooms and sauté until browned and tender, about 5 minutes.

  • Remove, cool slightly, and squeeze out any excess liquid.

  • Roughly chop and set aside.


2. Cook the vegetables

  • In the same skillet, add a bit more oil and toss in the red onion, carrot, celery, bell pepper, cremini mushrooms, and the white parts of the green onion.

  • Sauté 4–5 minutes, just until slightly tender.

  • Add kimchi (without brine) and Dashi Dust, cooking for another 2–3 minutes to bring the flavors together.

  • Remove from heat and let cool completely.


3. Prepare the noodles

  • Bring a small pot of water to a boil.

  • Add the glass noodles and cook for 3–5 minutes until translucent.

  • Drain and rinse under cold water to stop cooking.

  • Drain well.


4. Blend the filling

  • Once the veggies are cooled, transfer them to a food processor.

  • Pulse until roughly chopped—no large pieces.

  • Add the cooked shiitakes, roasted kabocha, cilantro, carrot tops, and noodles.

  • Pulse once or twice more until evenly combined.

  • Transfer to a bowl; the mixture should hold together when pressed.


5. Shape the dumplings

  • Roll the filling into 24 small balls (about 1 Tbsp each).

  • Working two at a time, dip rice paper quarters in warm water for 8–10 seconds until pliable.

  • Lay flat on a damp surface, place one filling ball in the center, and twist the top closed to form a beggar’s purse.


6. Cook the mandu

  • Heat a skillet (or Skottle) over medium-high with a small amount of neutral oil.

  • Add dumplings without crowding—don’t let them touch.

  • Pan-sear 3–5 minutes until the bottoms are golden.

  • Add ¼ cup (60 ml) water, cover, and steam until the water evaporates and the wrappers turn translucent.

  • Remove and let rest briefly before serving.


7. Make the dipping sauce

  • Whisk together kimchi brine, soy sauce or tamari, sesame oil, maple syrup, and vegan fish sauce.

  • Adjust to taste with extra brine for tang or maple for sweetness.


8. Serve

  • Arrange dumplings on a platter, drizzle or serve with sauce, and garnish with sesame seeds and sliced green onion tops.

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