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Spicy Vegan Gochujang Dumplings

Updated: May 18


Vegan Recipes Lacto Vegetarian Plant based Recipes Spicy Korean Gochujang Dumplings
Spicy Vegan Gochujang Dumplings

Savour the essence of Korean street food with this exquisite vegan twist on a classic dish, perfect for enthusiasts of vegan recipes and lacto vegetarian recipes alike. These pan-fried spicy vegan gochujang dumplings, inspired by the rich traditions of Vegan Korean cuisine, are bursting with tantalizing spices and encased in a crispy shell, promising an explosion of flavors with every bite. Accompanied by a vibrant Korean-style chilli sauce, each dumpling offers a fiery kick that elevates this dish to new heights of deliciousness. Experience the crunch and flavor fusion that will whisk your taste buds away to the vibrant street markets of Seoul, making every bite a journey to remember.


 

Recipe:


Serves: 4


Preparation time: 30 minutes

Cooking time: 10 minutes

Total time: 40 minutes

 

Ingredients:


For the dumplings

  • 24 vegan dumpling wrappers

  • 200g firm tofu, crumbled

  • 100g mushrooms, finely chopped

  • 50g glass noodles, soaked and cut into small pieces

  • 1 carrot, grated

  • 3 spring onions, finely sliced

  • 2 cloves garlic, minced

  • 1 tbsp soy sauce

  • 1 tsp sesame oil

  • Salt and pepper, to taste For the Korean-style chilli sauce:

  • 2 tbsp Gochujang (Korean chilli paste)

  • 1 tbsp soy sauce

  • 1 tbsp rice vinegar

  • 1 tsp sesame oil

  • 1 tsp maple syrup

  • 1 clove garlic, minced

  • Sesame seeds, for garnish

  • Chopped spring onions, for garnish




 

Method:


  1. Prepare the filling by combining tofu, mushrooms, glass noodles, carrot, spring onions, garlic, soy sauce, and sesame oil in a bowl. Season with salt and pepper and mix well.

  2. To assemble dumplings, place a teaspoon of filling in the centre of each wrapper. Wet the edges with water, fold to create a half-moon shape, and press to seal.

  3. Heat a non-stick frying pan with a drizzle of oil over medium heat. Place the dumplings in the pan and cook until the bottoms are golden brown.

  4. Add a splash of water to the pan and cover with a lid. Steam for about 5 minutes until the wrappers are tender and the filling is cooked through.

  5. For the sauce, whisk together all the ingredients until well combined.

  6. Serve the dumplings hot, drizzled with the Korean-style chilli sauce and garnished with sesame seeds and spring onions.


 

Additional Tips:


  • For added crunch, include finely chopped water chestnuts in the filling.

  • Pair with a side of vegan kimchi for an authentic Korean meal.

 

Allergy information / alternatives:


  • Gluten-Free: Use gluten-free dumpling wrappers and tamari sauce.

  • Nut-Free: This recipe is nut-free.

  • Soy-Free Alternative: Substitute soy sauce with soy free soy sauce.

 

Nutritional Information (per serving):

  • Calories: Approximately 280

  • Protein: 12g

  • Carbohydrates: 40g

  • Fat: 9g



Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.





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