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mandu with vegan mince

Fried mandu

Mandu are dumplings often filled with minced meat, which originate from Korean cuisine. For you, of course, we've veganised them with our Easy Mix Mince¬†ūüėČ. Crispy on the outside and juicy on the inside, these spicy Korean mandu are perfect for an Asian cook-off.¬†


For about 25-30 dumplings || Enjoy in about 60 minutes
  • 1 pack Easy Mix¬†Mince
  • 1 pack dumpling wrappers (defrosted)
  • 2cm ginger (peeled)
  • 1 clove garlic
  • 1 tsp salt
  • 2 tsp sesame oil
  • 2 tsp sugar
  • 2 tsp soya sauce
  • 1 bunch chives
For frying:
  • Some cooking oil
  • 4 tsp rice flour
  • 200ml water
Dipping sauce:
  • 6 tsp soy sauce
  • 2 tsp Chinkiang Black Rice Vinegar (substitute vinegar)
  • Fresh chilli, to taste
  • Fresh coriander (chopped), to taste¬†

Or Ponzu sauce

    Filling with vegan mince
    vegan mandu filled with mince


    • Peel and chop the ginger and garlic.
    • Wash the chives and chop very finely.
    • Mix the Easy Mix Mince powder with the ginger, garlic, chives and the rest of the ingredients for the mandu.
    • Add very cold water as indicated on the packaging and mix thoroughly. Then cool for 30 minutes.
    • Meanwhile, fill the mandu: Place about a full¬†teaspoon¬†of prepared mixture in the centre of the dumpling wrapper and shape into a fan shape, for example.
    • Fry the mandu in a non-stick pan with the lid closed and a little cooking oil on a low to medium heat.
    • Meanwhile, mix rice flour with water and add to the dumplings in the pan.
    • Cover the pan with a lid and cook the dumplings for approx. 5-6 min.
    • Remove the lid from the pan and continue frying until the liquid has evaporated and a crispy crust forms.
    • Serve & enjoy¬†with dipping sauce!¬†