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     Title: Kimchi Mandu (Homemade Vegan Dumplings)
Categories: Korean
     Yield: 40 Dumplings

     2 tb Extra virgin olive oil
     1 c  Shiitake mushrooms; sliced
     2 tb Soy sauce
   1/4 c  Red bell pepper; chopped
   1/2 c  Carrot; chopped
   1/4 c  Onion; chopped
     4    Green onions; chopped
     1    Yukon potato; chopped
   1/4 c  Zucchini; chopped
     1    Celery ribs; chopped
     3 cl Garlic; minced
     1 c  Kimchi
     1 ts MSG or sea salt
     1 ts Black pepper
     1 c  Cooked vermicelli
    16 oz Super firm or extra firm
          - tofu
     1 tb Toasted sesame oil
    40    Dumpling wrappers; up to 50
          Oil; for frying

 Preparation time: 60 minutes
 Cooking time: 25 minutes

 A delicious homemade vegan dumplings recipe utilizing kimchi!

 Add 1 tb of olive oil to large sauté pan over medium high heat. When
 the oil begins to shimmer (about 1 minute), add sliced mushrooms.
 Cook for about three minutes, until they begin to brown. Add 1 tb soy
 sauce. Cook for an additional 2 minutes. Set aside.

 Add 1 tb of olive oil to same pan and when oil begins to shimmer, add
 the remaining vegetables, including kimchi. Season with msg (or
 salt), black pepper, and remaining soy sauce. Cook for 3 minutes
 until liquid starts to collect. Reduce heat to medium and cook until
 liquid is completely gone (about 10 minutes). Make sure to stir
 regularly to avoid burning (though, a little char wouldn't be amiss).

 Place all the veggies, along with cooked vermicelli into a food
 processor. Grind until you achieve a thick paste like in the video.
 Then add tofu using your hands or a potato masher. Add sesame oil.
 Season with more salt (the flavors should be aggressive--they will
 diminish during the cooking process), as necessary.

 Wrap according to your preferred method (see blog post for detailed
 folding instructions).

 To deep fry, bring oil temperature to 350°F. Place your dumplings in
 the hot oil (be sure not to overcrowd) and cook for about 3 minutes,
 until golden brown. Remove from oil and set side, preferably on a
 wire rack. Let them cool for at least one hour before frying them a
 second time and serving.

 To pan fry, add a little oil to your pan over medium-high heat. When
 the oil starts to shimmer, add your dumplings onto the pan. Allow
 them to cook for about 2 minutes, until the bottoms are browned. Add
 2 tb of water to the pan and quickly cover with lid. Cook for an
 additional minute or two until the dumpling wrappers are cooked
 (begin to grow translucent).

 To steam, line your steamer with parchment paper poked with holes.
 Place your dumplings spaced apart so they are not touching on your
 steamer. Cover with a lid wrapped in a kitchen towel and steam for
 about 25 minutes, until your dumpling wrappers begin to grow
 translucent.

 To boil, add your dumplings to boiling water and cook until they
 begin to float to the surface, about 3 minutes.

 Recipe by Joanne Molinaro

 Recipe FROM: <https://thekoreanvegan.com/
 homemade-vegan-dumplings-recipe-kimchi-mandu/>

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