Recipes from around the world
VERSILFOOD

South Korea

Steamed Vegetarian Mandu

50 minutes

Medium

Serves 2

Small handmade parcels of dough, soft and delicate: mandu are one of the most iconic dishes of Korean cuisine. Perfect for sharing, they are filled with fragrant and flavorful ingredients that reflect the tradition of Asian street food.

In this vegetarian version, the filling combines the rich taste of Versilfood Sliced Champignon Mushrooms with cabbage, tofu, and the aromatic notes of soy sauce and sesame oil. A simple yet refined balance, where each ingredient enhances the others.

A light, comforting bite—perfect for traveling to Korea through flavor.

Ingredients

For the dough:

150 g type 1 flour
80 ml hot water
½ teaspoon salt

For the filling:

200 g Versilfood Sliced Champignon Mushrooms
1 spring onion
150 g cabbage
100 g tofu
Soy sauce, to taste
Sesame oil, to taste

To serve:

Soy sauce
Toasted sesame seeds
Green spring onion

Preparation

Mix the flour, hot water, and salt until you obtain a smooth and elastic dough. Cover and let it rest for about 30 minutes.
Meanwhile, prepare the filling: sauté the chopped spring onion in a pan with a drizzle of oil, add the Versilfood Champignon Mushrooms, and cook for a few minutes. Add the finely sliced cabbage and continue cooking until soft. Stir in the crumbled tofu, season with soy sauce and a few drops of sesame oil.
Roll out the dough thinly and cut into discs. Fill each one, seal the edges by pinching, and place the mandu in a steamer basket.
Steam for about 8–10 minutes, until the dough is soft and slightly glossy.
Serve the mandu hot with soy sauce, toasted sesame seeds, and fresh spring onion.