
Instructions:
Main ingredients:
20 dumpling wrappers
40 grams garlic chives
130 grams firm tofu
150 grams lotus root
2 tablespoons sesame seeds
Salt to taste
Dipping sauce:
1 tablespoon soy sauce
1/2 tablespoon vinegar
A pinch of chili powder
Instructions:

Grate the lotus root finely and squeeze excess moisture from the tofu using a cloth.

Chop the chives finely and grind the sesame seeds. Combine with the tofu and lotus root, and season with salt.

Roll out the dumpling wrappers to a suitable thickness. Use a round object to cut them into circles if needed.

Place a spoonful of filling in the center of each wrapper, fold it over and crimp the edges to seal, forming a half-moon shape.

Boil the dumplings in hot water until they float to the surface.

Serve with a dipping sauce made by mixing soy sauce, vinegar and chili powder.
[Source: W Table]
(vegetarian mandu, yachae mandu, Vegetarian/vegan/plant-based/vegetable-filled dumplings)