Summer Vegetarian Dumplings (Hobak Pyeonsu)

vegetarian Dumplings ( Hobak Pyeonsu ) are an amazingly light and fabulously delicious Korean steamed mandu. It is perfect for the hot summer. With no add garlic or green onions, it ’ mho besides a well-known dish in the korean synagogue 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 supporter Insook took me to Jaha Mandu ( 자하만두 ) restaurant in Seoul. The flavor and texture was indeed 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 ) sphere 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 besides 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 gorge is very lightly seasoned with a blend 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 boodle works great if you have time. It is more damp and fresh taste than store bought ones. The deviation is basically the same as fresh pasta v Dried ones if you know what I mean.. To make your own clean dumpling negligee, follow my recipe HERE. But if you don ’ t have clock, it will be fine to buy a public square Wonton wrapping from a regular grocery store ( that ’ s what I used here ) or buy a korean mandupi ( 만두피 ) and they all will work very well .

I do find that for these types of steam dumplings, Korean mandupi has better flavor and compact texture than the won ton 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

1. 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.
2. Prep Korean squash (Aehobak 애호박) or (any soft-skinned zucchinis like Cousa or Green) as follows:
   
   1. This is my Korean Aehobak from my garden! ????
   2. Julienne thinly then put in a small bowl and sprinkle sea salt. Toss lightly with hands to evenly mix. Leave it for 10 minutes.
   3. After 10 min, check to see if zucchini is sufficiently salted. It should be limp when you hold it up – as in the pic.
   4. Place salted zucchini pieces in a fine cheesecloth or Myeonbo (면보 Korean cotton cloth) a cotton filter bag (affiliate link)
   5. Wring out excess liquid – much like wringing a towel. Discard liquid.
   6. Once done, it should look like this pic.
3. 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.
   
4. Season chopped mushrooms with guk ganjang, jin ganjang and sesame oil. Mix evenly. Set aside.
5. Cut Jalapeno in 1/2 lengthwise and take out the seeds and white stem. Cut each half into strips then dice them.
6. 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.
7. Transfer sauteed vegetables on a large plate and spread them out so they cool quicker.
8. 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.
   
9. Time to assemble Vegetarian Dumplings! You will need a small bowl with water, a tray, spoon, mandu wrapper, stuffing and some flour.
   1. Prepare a baking sheet or tray for the dumplings by lightly sprinkling it with flour.
   2. In a small saucer, get some water to help seal the wrapper.
   3. 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.
      
   4. 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.
      
10. 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.
    
11. 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.
    
  • 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.. ????????
• 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 inwardly ! ! Can you taste the novelty and the crush ? ?

I collected Kale ssam leaves from my garden and lined it on the plate .

Watch how I make the vegetarian dumplings below –
Summer Vegetarian Dumplings ( Korean Pyeonsu )
Watch this video on YouTube
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Summer Vegetarian Dumplings (Pyeonsu)

Vegetarian Dumplings that are perfect for warm days of summer but any time of the year. Made with zucchini, shitake and Jalapeno peppers, the stuffing is so light and crunchy. Called Pyeonsu in Korean cuisine, this is also a Korean temple food recipe.

Prep:

40

minutes

Cook:

10

minutes

Total Time:

1

hour

20

minutes

serves:

12

pieces

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 vegetable oil

Chili Pepper

• ▢

  1 each Jalapeno Pepper ( chopped )

• ▢

  1 Tbsp vegetable vegetable oil ( for frying vegetables, use 1 tsp in pan for each vegetable )

Other

• ▢

  1 pack won ton wrap or mandupi ( 만두피 )

• ▢

  1 tsp sesame seeds

• ▢

  0.5 tsp sesame petroleum

• ▢

  1/8 tsp impertinently land black capsicum

• ▢

  1 handful flour for dusting

Dipping sauce

• ▢

  Read more: Nom Wah Tea Parlor

  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 modest bowl and sprinkle ocean salt. Toss thinly 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 movie .

• 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 whiten shank. Cut each one-half into strips then dice them .

Cook vegetables

• In a fry pan ( non-stick or even ), heat some vegetable anoint on medium-high heat. Just a whirl 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 bake sail 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 stuff in the center of the wrap. Gather the thrust together and make a little mound in the plaza .

• 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.

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. 

Nutrition Information:

Calories:

123

kcal

(6%)

|

Carbohydrates:

22

g

(7%)

|

Protein:

4

g

(8%)

|

Fat:

2

g

(3%)

|

Saturated Fat:

1

g

(6%)

|

Polyunsaturated Fat:

1

g

|

Monounsaturated Fat:

1

g

|

Trans Fat:

1

g

|

Cholesterol:

3

mg

(1%)

|

Sodium:

282

mg

(12%)

|

Potassium:

35

mg

(1%)

|

Fiber:

1

g

(4%)

|

Sugar:

1

g

(1%)

|

Vitamin A:

5

IU

|

Vitamin C:

1

mg

(1%)

|

Calcium:

19

mg

(2%)

|

Iron:

1

mg

(6%)

source : http://heyreviewfood.com
Category : VIETNAM FOOD