Vegetarian Dumplings (Hobak Pyeonsu) are an amazingly light and incredibly delicious Korean steamed mandu. It is perfect for the hot summer. With no added garlic or green onions, it’s also a well-known dish in the Korean temple food cuisine.
Vegetarian Dumplings are not very common kind of Korean dumplings or mandu but it has recently been more available due to the rise in popularity in Sachal Eumsik (사찰음식) or Korean temple food. And I have to say I have not had this style of mandu until just a few years ago when my good friend Insook took me to Jaha Mandu (자하만두) restaurant in Seoul. The flavor and texture was so impressive that I still remember how good it was and I took pictures so I could remember.
BTW, Jaha is located in Kangbuk (east of river) area and specializes in all kinds of mandu. If you love dumplings then this is a must-visit. Read more about it in my 13 best Seoul restaurant review post. Jaha Son Mandu (자하 손만두) is also on the Michelin guide for Seoul and is a Bib Gourmand restaurant.
About Hobak Pyeonsu (Korean Summer Vegetarian Dumpling)
Pyeonsu (편수 片水) basically refers to the image of how the mandu looks like when it is floating in the broth. Typically enjoyed in the start (chobok 초복), middle (jungbok 중복) and end (malbok 말복) of the summer days in the lunar calendar, the stuffing is very lightly seasoned with a mix of summer vegetables like squash or cucumbers. In the year 2019, we just passed the middle of summer a few days ago on July 22nd and the last day of summer will come on August 11th.
Homemade Dumpling Wrapper vs Store-bought
Homemade dough works great if you have time. It is more moist and fresh tasting than store bought ones. The difference is basically the same as Fresh pasta vs Dried ones if you know what I mean.. To make your own fresh dumpling wrapper, follow my recipe HERE. But if you don’t have time, it will be fine to buy a square Wonton wrap from a regular grocery store (that’s what I used here) or buy a Korean mandupi (만두피) and they all will work fine.
I do find that for these types of steamed dumplings, Korean mandupi has better flavor and thicker texture than the wonton wraps.
Chef’s Tips for Perfect Vegetarian Dumplings
- Use rehydrated dried Shitake mushrooms instead of fresh ones since they have more flavor and texture
- Don’t overcook vegetable stuffing. Vegetables will lose their crunchy texture and color when overcooked.
- Don’t overcook (oversteam) dumplings – the stuffing is already cooked so all you need to do is to cook the skin. The delicate flavor of the vegetables will get diminished if cooked too much
- Keep them covered while you make it – if you live in a low humidity area, keep the wrapper and freshly made mandu covered under a wet paper towel or plastic wrap. You will be surprised how quickly the edges will become dry and crack.
- To prevent sticking – use any one of the following to line the steamer basket: green cabbage leaves or perilla or squash leaves, a non-stick silicone mat, cheesecloth
- Bring the pot and steamer to steam first before adding the dumplings because otherwise they may get too wet before it starts to cook.
Step-by-Step Instructions
- Soak dried shitake mushrooms in water for an hour or more (can also do it day before). Or soak in warm water for about 20 minutes for quicker results. Set aside.
- Prep Korean squash (Aehobak 애호박) or (any soft-skinned zucchinis like Cousa or Green) as follows:
How to prep julienned zucchini for dumpling - This is my Korean Aehobak from my garden! 🌱
- Julienne thinly then put in a small bowl and sprinkle sea salt. Toss lightly with hands to evenly mix. Leave it for 10 minutes.
- After 10 min, check to see if zucchini is sufficiently salted. It should be limp when you hold it up – as in the pic.
- Place salted zucchini pieces in a fine cheesecloth or Myeonbo (면보 Korean cotton cloth) a cotton filter bag (affiliate link)
- Wring out excess liquid – much like wringing a towel. Discard liquid.
- Once done, it should look like this pic.
- When shitake mushrooms are fully rehydrated, take them out from the water, give them a very light squeeze with your hand to wring out extra moisture. If your mushrooms are thick, slice them horizontally like as if you are filleting a fish (2-3). Then julienne(4) and dice (5-6) them.
How to prep shitake by dicing them for stuffing - Season chopped mushrooms with guk ganjang, jin ganjang and sesame oil. Mix evenly. Set aside.
- Cut Jalapeno in 1/2 lengthwise and take out the seeds and white stem. Cut each half into strips then dice them.
- In a frying pan (non-stick or regular), heat some vegetable oil on medium-high heat. Just a swirl is enough. Repeat this each time.
- Saute lightly, each of the 3 ingredients – zucchini, mushrooms and peppers – separately in the pan, stirring often. Each ingredient should only be cooked for ONLY 30~40 secs. Do NOT overcook since it will be steamed again. Overcooking will ruin the texture and also the color. Watch video on how.
- Transfer sauteed vegetables on a large plate and spread them out so they cool quicker.
- When vegetables are cooled, put them in a bowl and season with some sesame seeds, ground black pepper and sesame oil. Mix to season evenly.
Sauteeing, cooling and seasoning vegetables to make Vegetarian Dumpling stuffing - Time to assemble Vegetarian Dumplings! You will need a small bowl with water, a tray, spoon, mandu wrapper, stuffing and some flour.
- Prepare a baking sheet or tray for the dumplings by lightly sprinkling it with flour.
- In a small saucer, get some water to help seal the wrapper.
- Take a mandu wrap and place on the palm of your hand. Spoon the vegetable stuffing in the center of the wrap. Gather the stuffing together and make a little mound in the center.
How to make square vegetarian dumplings (Pyeonsu) - Dip your finger (of the other hand) in water and lightly wet the edges of your wrap. Then to make a Pyeonsu style square dumpling, fold it in half and press down and seal the edges of each side to make like an envelope. Settle the packet down on a surface and then hold the sealed edges of each side with each hand and push them in towards the center. Then you will see that now it’s looking like a square! Seal the remaining edges while making sure the center is also fully sealed.
Finished Korean vegetarian dumplings
- Prepare a steamer and bring it to steam. I used my rice cake making bamboo steamer here but you can use any kind of steamer – just make sure you line the bottom of your steamer with one of the following – green cabbage leaves, zucchini leaves (I did it below), zucchini leaves, cheesecloth or a silicone steaming mat so the mandu doesn’t stick to the bottom.
How to steam vegetarian dumplings – Pyeonsu - Steam the dumplings for about 8 minutes and they should be done. Serve warm or at room temperature with some special Choganjang made for mandu – with 1 Tbs Guk Ganjang (Soup Soy Sauce) + 1.5 tsp rice vinegar + 1 tsp water. ENJOY!!
Storage and Variations
- Vegetarian Dumpling Variations
- Instead of Zucchini, you can also use cucumber (Korean or Japanese). Prepare the cucumber the same way – slice, salt, remove liquid and saute. Cucumbers will give you more crunch and will taste lighter and fresher.
2 Kinds of Vegetarian Dumpling stuffings (Left: zucchini, Right: cucumbers) - Instead of steaming, you can also make a vegetable/anchovy/beef broth and cook the dumplings in the broth then serve in broth. See
- You can also add ground or thinly slice beef or pork to the stuffing for extra yumminess. But then it’s no longer vegan.. 😝😜
- Instead of Zucchini, you can also use cucumber (Korean or Japanese). Prepare the cucumber the same way – slice, salt, remove liquid and saute. Cucumbers will give you more crunch and will taste lighter and fresher.
- Time Saving Tips
- The day before – soak dried Shitake mushrooms in water and keep in fridge.
- Premake the dumplings and freeze for later use.
- Storage
- Freeze any leftover uncooked dumplings. In order to prevent sticking to each other, first freeze uncovered on a tray until they feel hard on the outside, then once outside is frozen hard, put them all together in a freezer bag and freeze.
- Store leftover cooked dumplings in the fridge and reheat by re-steaming or microwaving.
And this is how it looks on the inside!! Can you taste the freshness and the crunch??
I collected Kale ssam leaves from my garden and lined it on the plate.
Watch how I make the vegetarian dumplings below –
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Enjoy!
XOXO ❤️,
JinJoo
Summer Vegetarian Dumplings (Pyeonsu)
Ingredients
Hobak (Zucchini)
- 1/2 each Italian Zucchini or Aehobak (Korean baby squash) (julienned, about 2 cups)
- 0.5 Tbsp Korean sea salt (for pickling zucchini)
- 1 each Jalapeno peppers
Pyogo (Shitake Mushrooms)
- 3 each dried shitake mushrooms
- 0.25 tsp Guk Ganjang (Korean soup soy sacue)
- 0.25 tsp Jin Ganjang (Regular Soy Sauce Regular like Kikkoman or Sempio)
- 0.25 tsp sesame oil
Chili Pepper
- 1 each Jalapeno Pepper (chopped)
- 1 Tbsp vegetable oil (for frying vegetables, use 1 tsp in pan for each veg)
Other
- 1 pack wonton wrapper or mandupi (만두피)
- 1 tsp sesame seeds
- 0.5 tsp sesame oil
- 1/8 tsp freshly ground black pepper
- 1 handful flour for dusting
Dipping sauce
- 1 Tbsp Guk Ganjang (Korean Soup Soy Sauce)
- 1.5 tsp rice vinegar
- 1 tsp water
Instructions
- Soak dried shitake mushrooms in
water for an hour or more (can also do it day before). Or soak in warm water for about 20 minutes for quicker results. Set aside.
Prep Korean squash (Aehobak 애호박) or (any soft skinned zucchinis like Cousa or Greeas follows
- Julienne thinly then put in a small bowl and sprinkle sea salt. Toss lightly with hands to evenly mix. Leave it for 10 minutes.
- After 10 min, check to see if zucchini is sufficiently salted. It should be limp when you hold it up - as in the pic.
- Place salted zucchini pieces in a fine cheesecloth or Myeonbo (면보 Korean cotton cloth) or cotton filter bag and wring out excess liquid - much like wringing a towel. Discard liquid.
Back to mushrooms and then pepper
- When shitake mushrooms are fully rehydrated, take them out from the water, give them a very light squeeze with your hand to wring out extra moisture. If your mushrooms are thick, slice them horizontally like as if you are filleting a fish. Then julienne and dice them.
- Season chopped mushrooms with Guk Ganjang, Jin Ganjang and Sesame oil. Mix evenly. Set aside.
- Cut Jalapeno in 1/2 lengthwise and take out the seeds and white stem. Cut each half into strips then dice them.
Cook vegetables
- In a frying pan (non-stick or regular), heat some vegetable oil on medium-high heat. Just a swirl is enough. Repeat this each time.
- Saute lightly, each of the 3 ingredients - zucchini, mushrooms and peppers - separately in the pan, stirring often. Each ingredient should only be cooked for ONLY 30~40 secs. Do NOT overcook.
- Transfer sauteed vegetables on a large plate and spread them out to cool.
- When vegetables are cooled, season with sesame seeds, ground black pepper and sesame oil. Mix to season evenly.
How to assemble Vegetarian Dumplings! You will need a small bowl with water, a tray, spoon, mandu wrapper, stuffing and some flour.
- Prepare a baking sheet or tray for the dumplings by lightly sprinkling it with flour.
- Prepare a small saucer with water.
- Take a mandu wrap and place on the palm of your hand. Spoon the vegetable stuffing in the center of the wrap. Gather the stuffing together and make a little mound in the center.
- Dip your finger (of the other hanin water and lightly wet the edges of your wrap. Then to make a Pyeonsu style square dumpling, fold it in half and press down and seal the edges of each side to make like an envelope. Settle the packet down on a surface and then hold the sealed edges of each side with each hand and push them in towards the center. Then you will see that now it's looking like a square! Seal the remaining edges while making sure the center is also fully sealed. Watch video to see how it's done.
- Prepare a steamer and bring it to steam. I used my rice cake making bamboo steamer here but you can use any kind of steamer - just make sure you line the bottom of your steamer with one of the following - green cabbage leaves, zucchini leaves (I did it below), zucchini leaves, cheesecloth or a silicone steaming mat so the mandu doesn't stick to the bottom.
- Steam dumplings for about 8 minutes and they should be done. Serve warm or at room temperature with some Choganjang as dipping sauce.
Equipment
- steamer (bamboo or other)
- frying pan
- tray
Tips & Notes:
- Instead of Zucchini, try using cucumber (Korean or Japanese) instead, Cucumbers will give you more crunch and will taste lighter and fresher.Prepare the cucumber the same way - slice 1 cucumber (about 2 cups), sea salt (about 0.5 Tbs), wring out liquid and saute.
- Use dried high quality Shitake mushrooms for best results.
- Make a large batch and freeze uncooked dumplings for later.
- make a vegetable/anchovy/beef broth and cook the dumplings in the broth instead of steaming.
Hello! I want to try this recipe, but first I wanted to ask what “3 each shiitake” means. It looks like there are more than 3 shiitake mushrooms soaking and chopped up in the video? Thank you for your help!
Hi Anne – 3 each shitake just means – 3 shitake mushrooms. The recipe card s/w just likes to put it that way. I was making more than the basic recipe amount in the video so please disregard that part. If your shitake are on the small side, you may even want to use 4 instead. Thank you!
Thank you! I made it tonight and it was really tasty. It’s so simple and light, you can really taste the vegetables shining through.
Lovely!! Thank you so much!