Yachae Mandoo (Korean Vegetarian Dumplings)

Korean Dumplings (Mandoo)
Korean Dumplings (Mandoo). Naomi Imatome
  • Total: 40 mins
  • Prep: 30 mins
  • Cook: 10 mins
  • Yield: 6 servings
Nutritional Guidelines (per serving)
244 Calories
14g Fat
15g Carbs
17g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6 servings
Amount per serving
Calories 244
% Daily Value*
Total Fat 14g 18%
Saturated Fat 4g 18%
Cholesterol 162mg 54%
Sodium 1449mg 63%
Total Carbohydrate 15g 5%
Dietary Fiber 2g 7%
Protein 17g
Calcium 217mg 17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe for Yachae Mandoo, Korean vegetarian dumplings, is easy to make. It's also a convenient dish to prepare because it can be made in large quantities in advance and stored in the freezer for future use. So, if you have a large family or want to make dumplings for a future event, make as many as you want while you have the time. 

Yachae Mandoo is a mixture of tofu, eggs, glass noodles and vegetables. Choose any combination of vegetables you think will complement each other and the dumplings themselves. You really can't go wrong, given that the veggies are chock full of the healthy nutrients you should be consuming daily. 

Yachae Mandoo isn't only versatile and delicious because you can customize the vegetables used, but also because the dish can be boiled, steamed, deep-fried, pan-fried or added to a soup. That's even more incentive to double, triple or quadruple this recipe to make dumplings to last you for days.


  • 2 eggs (beaten)
  • 1 onion (finely chopped)
  • 1 cup finely chopped Napa cabbage (about 1/2 of a small cabbage head, parboiled)
  • 1 cup tofu (2 cakes, chopped)
  • 1/4 cup bean sprouts (blanched and chopped)
  • 4 oz mung bean or sweet potato noodles (aka Chinese vermicelli, soaked and chopped)
  • 3 cloves garlic (finely chopped)
  • 1 tbsp sesame oil
  • 3 tbsp soy sauce
  • 2 tsp salt
  • 1 tsp pepper
  • 1 package circular mandoo dumpling wrappers (or Japanese gyoza or Chinese wonton wrappers)

Steps to Make It

  1. Gather the ingredients.

  2. In a large mixing bowl, gently combine egg, onion, cabbage, bean sprouts, tofu, and noodles.

  3. In a separate bowl, combine garlic, sesame oil, soy sauce, salt and pepper.

  4. Pour seasoning mixture over tofu and vegetables and use your hands to mix the ingredients together.

  5. Place about 1 tablespoon of filling in the center of the dumpling wrapper.

  6. Dip your finger in the water and wet the outside edge of the top half of the wrapper.

  7. Fold the wrapper up to close it and then crimp the edges.

  8. Repeat until the filling is gone.

  9. Then steam, boil, fry, or sauté the dumplings as you wish.

  10. Enjoy!


  • If you want to prepare a lot of dumplings in advance, steam the dumplings, wait for them to cool, and then freeze them. You can then use them anytime straight from the freezer without defrosting, whether you want to fry, sauté, steam or use them in soup.