Frozen Korean Dumplings, Vegan, Delicious

Delicious Korean Dumplings (Vegan!) Shipped To Your Door

August 15, 2024 at 10:21 am · Filed under Appetizers-Hors d’Oeuvre, International Foods, Product Reviews, Top Pick Of The Week, Vegan

We have a quarterly tradition called Dumpling Night. Four times a year, we gather a group of dumpling lovers and order our favorite dumplings from four nearby Asian restaurants—Chinese (potstickers, shu mai, wontons), Japanese (gyoza*), Korean (mandoo/mandu), Thai (gyoza), and when we can get them, Vietnamese (hoanh thanh, Vietnam’s interpretation of the Cantonese wonton).

Thanks to Foodware, Korea’s largest dumpling producer, this month’s Dumpling Night was a Korean dumplingfest, with four flavors of Korean dumplings from DamduOne, Foodware’s certified vegan, all natural brand.

We hope the brand will appear in everyone’s grocer’s freezer section soon, but in the interim you can order them online (see below).

SO EASY TO PREPARE

When the frozen dumplings arrive on your doorstep, they are quickly prepared using the method of your choice. You can:

Air fry

Boil

Deep fry

Grill (in a vegetable basket)

Microwave

Pan fry

Steam

We tried all techniques except for deep-frying. The dumplings were so flavorful that we didn’t even reach for salt-laden soy sauce or tamari.

We did use a dab of Trader Joe’s Dijon Mustard, which has as hot a kick as Chinese mustard or Colman’s English mustard‡‡.

Sweet chili sauce and ponzu are also nice touches.

For those who like it hotter: chili oil, gochujang, red pepper paste, sriracha, even wasabi oil.

You don’t have to use strictly Korean condiments. All Asian-fusion is welcome. We even tried Worcestershire sauce, which is an adaptation of Asian fish sauce.

TIP: After we defrosted them, the uncooked dumplings remained fresh for at least one week in the fridge (and they may have lasted longer, but we couldn’t restrain ourselves).

HOW TO SERVE THE DUMPLINGS

These dumplings are an easy appetizer to serve with drinks, or as a first course or side dish at dinner.

They can also be added to:

Asian noodle dishes, soups, and stews

Dumpling “pasta salad” with carrot, ginger, peanut, sesame, or other dressing

Garnish for Asian slaws and any green salads

FOUR CLASSIC FLAVORS OF KOREAN DUMPLINGS

Vegan Original Vegetable Dumplings (mild)

Vegan Vegetable and Japchae† Dumplings (medium)

Vegan Vegetable and Kimchi Flavored Dumplings (spicy)

Vegan Vegetable and Mushroom Dumplings (mild)

GET YOUR DUMPLINGS!

Order them online from:

Amazon

Walmart

A table set with 4 varieties of Korean dumplings
[1] It’s easy to lay out a beautiful dumpling spread (all photos © Foodware.

Packages of Damduone vegan Korean dumplings
[2] There are four varieties, from mild to spicy.

Chopsticks holding a Korean dumpling
[3] Japchae are the glass noodles used in the filling.

Korean dumplings filled with kimchi
[4] Kimchi, fermented vegetables, are used in this version.

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*Gyoza is an adaptation of the Mandarin, jiaozi, the original crimped dumpling.

†Japchae are sweet potato glass noodles stir-fried with vegetables.

‡Kimchi are fermented vegetables. In DamduOne’s blend, they include cabbage, chives, onions, and shiitake mushrooms, plus tofu for a bit of protein) seasoned with gochugaru (Korean chili powder), black pepper, garlic, and ginger. A staple food in Korean cuisine that’s eaten as a side dish with almost every meal, kimchi is also added to soups and stews—where the kimchi-variety dumplings would be especially great.

‡‡Western-style mustard is often made from yellow mustard seeds. Dijon mustard is made with brown mustard seeds or a brown-and-black mix. Chinese mustard is made from brown mustard seeds. Colman’s is a mix of brown and white seeds.

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