Hobak Mandu(Korean Temple Food)

Korean temple cooking is primarily based on seasonal plant-based ingredients. As such, temple dishes are vegan. These simple zucchini dumplings are a summer favorite at temples in

– Cut the zucchinis into thin disks and then into matchsticks.  – Cut the mushrooms into thin strips. Mix with the soup soy sauce (or salt) and a little bit of sesame oil.1-2

Heat a pan over high heat, and add two teaspoons of sesame oil and the zucchini. Stir fry until the zucchini is cooked and dry. Transfer to a large plate and spread it around to co

Heat a pan over medium high heat, and stir fry the mushrooms for 2 minutes. Add a tablespoon or two of water or mushroom soaked water if the pan gets too dry.4

Combine the zucchini and mushrooms. Adjust the seasoning to taste if needed.5

Place one heaping teaspoonful of the filling on a wrapper placed on your palm. Wet the edges of the wrapper with water, fold the wrapper and seal tightly.  You can pinch one side

Bring a pot of water to a boil. Add the dumplings a few at a time, stirring gently so they don’t stick to the bottom of the pot. Cook only until the dumplings come up to the surf

Remove and serve cold with a dipping sauce (2 teaspoons soy sauce, 1 teaspoon vinegar, and 2 teaspoons water) if desired.8

Enjoy!

About Hyosun

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