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Vegan Kimchi Mandu
Recipe:
INGREDIENTS
DUMPLINGS
1 clove garlic, minced
200g firm tofu, crumbled
100g vegan minced meat
¾ cup vegan kimchi
3 tablespoons green onions, chopped
1 teaspoon light soy sauce
1/4 teaspoon dark soy sauce
¼ teaspoon toasted
sesame oil
1 tablespoon gochugaru
round gyoza wrappers
KIMCHI SAUCE
3/4 cup kimchi juice
1/4 cup light soy sauce
1 tablespoon coconut sugar
METHOD
Heat 1 tablespoon oil in a skillet over medium heat. Once hot, add the garlic and sauté for 1-2 minutes.
Add tofu and vegan minced meat, and cook for 3-5 minutes, stirring regularly.
In the meantime, squeeze the kimchi between your hands over a bowl to remove excess moisture. Keep the juice. Cut the drained kimchi into ¼-inch chunks.
Add the chopped kimchi to the skillet together with the coconut sugar, soy sauce, dark soy sauce, sesame oil, and gochugaru. Stir to combine and cook for another 2-3 minutes. Remove from heat and let cool for a few minutes. Taste and adjust the saltiness and sweetness to taste.
Place a round of wrapper on a cutting board or working surface. Dip your finger in water and slightly wet the edges of the wrapper. Place 1 tablespoon of the filling in the center of the wrapper. Fold the wrapper over the filling and make pleats to seal. Repeat with the remaining filling and wrappers and keep the dumplings covered with plastic wrap to prevent them from drying.
Line the inside of a bamboo basket with parchment paper and arrange the dumplings in a single layer in the steamer basket. Close with the lid.
Steam dumplings for about 10-12 minutes. Remove from heat and let it cool 5 minutes.
In the meantime, add the kimchi juice, soy sauce, and coconut sugar to the same skillet. Heat over medium heat for 1 minute.
Add the kimchi dumplings to the skillet and let simmer for 2-3 minutes, pouring some of the sauce over the dumplings.
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