Hobak Mandu

🛒 Ingredients

• 15-20 sheets of ready-to-use dumpling/mandu skins (make sure they are animal-free)
• 1 piece (about 250 grams) zucchini or young pumpkin (hobak), grated coarsely lengthwise
• 100 grams of firm white tofu, mash with a fork then squeeze out the water with a clean cloth.
• 50 grams of glass noodles, soak in hot water until soft, cut into short pieces
• 2 spring onions (finely chopped)
• 1 clove of garlic (very finely chopped)
• 1 teaspoon salt (to squeeze the water out of the zucchini)
• 1 tablespoon sesame oil
• 1 teaspoon soy sauce or tamari
• 1/2 teaspoon mushroom stock powder
• 1/4 teaspoon ground white pepper
• 2 tablespoons of soy sauce (for dipping sauce)
• 1 tablespoon of clean water
• 1 teaspoon rice vinegar or apple cider vinegar
• 1/2 teaspoon maple syrup or granulated sugar
• 1/2 teaspoon roasted sesame seeds

👩‍🍳 Instructions

1. 1

   Drain the water from the zucchini (important step); mix the grated zucchini with 1 teaspoon of salt in a large bowl, let it sit for 10 minutes to drain the water.After that, place it on a clean cloth or sieve, then squeeze the water out firmly until the zucchini is completely dry (so that the filling mixture is not wet and the dumpling skin does not tear).

2. 2

   Make the filling; in a large bowl, combine the grated dried zucchini, pressed tofu, glass noodles, spring onions, and minced garlic. Add sesame oil, soy sauce, mushroom stock powder, and white pepper. Stir well until all ingredients are well combined.

3. 3

   Folding the dumplings; take a piece of dumpling skin and place about 1 tablespoon of filling in the center. Moisten the edges of the dumpling skin with a little water using your fingertips. Fold the dumpling skin into a semicircle, then make small pleats along the edges. To lock the dough inside, press tightly so it doesn't leak.

4. 4

   Steam the mandu; prepare a preheated steamer. Line the steamer with parchment paper or a lightly oiled banana leaf (to prevent the mandu from sticking).Arrange the mandu neatly and steam for 10-12 minutes until the outer skin of the mandu looks transparent and cooked.

5. 5

   Make the dipping sauce; while the mandu cooks, combine the soy sauce, water, vinegar, syrup/sugar, and sesame seeds in a small bowl. Stir until dissolved.

6. 6

   Serve: Remove the steaming hot Hobak Mandu from the heat and arrange on a serving plate. Serve immediately with chopsticks and a small bowl of dipping sauce on the side. Enjoy while warm!