These Vegetarian Dumplings are a flavorful and nutritious take on a Korean classic. Filled with a hearty mix of daikon radish greens, shiitake mushrooms, mung bean sprouts, and tofu, the dumplings are seasoned with perilla seed powder, soy sauce, and sesame oil for a nutty, umami-rich taste. Napa cabbage kimchi adds a hint of spice and depth. These dumplings can be steamed for a soft, delicate texture or pan-fried for a crispy bite. Served with a tangy, spicy dipping sauce, they make a satisfying and wholesome meal.

Try this recipe from W Table.

Ingredients:

  • 250 grams cooked daikon radish greens (or greens of your choice)
  • 3 shiitake mushrooms
  • 150 grams mung bean sprouts
  • 1 cup napa cabbage kimchi
  • 1/2 stalk green onion
  • 150 grams tofu (half a block)
  • 20 dumpling wrappers
  • A pinch of flour

Dumpling filling seasoning ingredients:

  • 2 tablespoons perilla seed powder
  • 1 tablespoon soy sauce
  • 1 tablespoon minced garlic
  • 1 tablespoon sesame oil
  • A pinch of salt
  • A pinch of black pepper

Dipping sauce ingredients:

  • 2 tablespoons soy sauce
  • 1 tablespoon vinegar
  • 1 tablespoon mirin
  • 1 teaspoon sugar
  • 1 teaspoon red chile pepper powder (gochugaru)
  • 1 tablespoon minced green chile pepper
  • 1 teaspoon minced garlic
  • 1 teaspoon sesame seeds
  • 1 teaspoon sesame oil

(Makes 20 dumplings)

Instructions:

Rinse the cooked daikon radish greens thoroughly and squeeze out the water. Trim any tough stems and chop them to a manageable size.

Tip: If using dried daikon radish greens, soak them in water for a day, changing the water a few times. Then, boil for about 40 minutes until tender.

Wrap the tofu in a cloth and press to remove excess moisture. Blanch the mung bean sprouts briefly, then chop and squeeze out any excess water. Squeeze out the napa cabbage kimchi after chopping and discarding excess juice.

Finely chop the shiitake mushrooms and green onion.

In a mixing bowl, combine the prepared vegetables with the filling seasoning ingredients, adjusting the soy sauce and salt based on the saltiness of the kimchi.

Place a spoonful of filling in the center of each dumpling wrapper, wet the edges with a little water and seal, forming pleats if desired.

Steam the dumplings over boiling water for 8 to 10 minutes. (Tip: Alternatively, pan-fry the dumplings in a shallow layer of oil until golden for a crispy option.)

[Source: W table]