Vegan Kimchi Japchae Mandu

Method

1. Prepare filling by doing the following - finely dicing the shiitake mushrooms and brown onion, thinly slicing the spring onion stalks, roughly chopping the kimchi, mincing the garlic cloves, and crumbling the tofu.
2. Prepare japchae noodles by boiling 40g Obap Sweet Potato Noodles for 7 minutes, strain, chop and add to a large mixing bowl.
3. Place the prepared shiitake mushrooms, brown onion, spring onion, kimchi, garlic and tofu into the large mixing bowl. Additionally add to the bowl the plant-based mince, gochujang paste, salt, pepper, sugar, sesame oil and 4 tsp Lee Kum Kee Premium Soy Sauce. NOTE: recommend to lightly coat spring onion in vegetable oil to prevent burning.
4. Mix ingredients in bowl by hand. By hand is recommended for best texture of filling. Your filling is now ready!
5. Prepare a small bowl with some water for wrapping the mandu. Take mandu/dumpling wrapper and place in your palm. Use a little water along the edge of half the wrapper (this allows it to seal better once closing the wrapper). Add 2-3 tsp of filling into centre of wrapper.
6. Loosely fold wrapper in half and pinch together at bottom to partially seal. Proceed to pleat seal the wrappers (recommended to watch a video on how to do this if you're not confident). Pinch the end to finish sealing the wrapper.
7. Repeat the wrapping process until you have used up all of your filling. At this point you can place in a container and freeze excess mandu to save for another meal. (Ensure to not let them touch sides whilst freezing).
8. Oil your fry pan and turn to medium heat. You will know the oil is hot enough when a drop of water sizzles when touching the pan. Place as many mandu/dumplings in the pan as you like or will fit your pan.
9. Let mandu/dumplings fry until they are browned on the pan side (this ensures they stay crispy).
10. Once the mandu/dumplings are browned, add enough water to fully cover the base of the fry pan and cover. Allow the mandu/dumplings to cook until the water is absorbed and the mandu/dumplings are crispy on the base.
11. Remove and plate up as desired. Whilst cooling, prepare dipping sauce.
12. To prepare dipping sauce combine 3 tbsp Lee Kum Kee Premium Soy Sauce with 3 tbsp Obento Rice Wine Vinegar, and a few drops of chili oil. Mix well. Garnish with a little sliced spring onion and some toasted sesame seeds.
13. Enjoy your super delicious mandu! Amazing job!