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How to Make Colorful Korean Dumplings (Mandu) - A Step-by-Step Guide

If you're a fan of Korean cuisine, then you're probably familiar with mandu, the delicious Korean dumplings that are often filled with a combination of meat, vegetables, and seasonings. These little pockets of goodness are a staple in Korean cuisine and can be found in a variety of dishes, from soups to stir-fries. One of the most appealing things about mandu is their versatility - you can customize the filling to suit your taste, making them a perfect option for vegetarians and carnivores al...

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Ingredients

  • 1 cup cellophane noodles
  • 4 cups chopped cabbage
  • 1 cup chopped onion
  • 1 cup chopped bell pepper
  • 1 medium carrot, chopped
  • 1 tablespoon minced garlic
  • 1 ½ teaspoons salt
  • 1 pinch ground black pepper
  • 1 tablespoon olive oil, or more as needed
  • 1 cup crumbled firm tofu
  • 2 tablespoons chopped scallions
  • 2 tablespoons sesame oil
  • 5 cups all-purpose flour
  • 1 cup beet juice
  • 1 large egg, beaten
  • 1 pinch salt

Information

  • Prep Time: 1 hr
  • Cook Time: 1 hr 15 mins
  • Total Time: 2 hrs 15 mins
  • Servings: 8
  • Yield: 40 dumplings

  • Fill a large pot with lightly salted water and bring to a rolling boil; stir in noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender yet firm to the bite, 6 to 7 minutes. Drain and dice.
  • Place cabbage, onion, bell pepper, carrot, garlic, salt, and pepper in the bowl of a food processor; pulse until vegetables are diced.
  • Heat olive oil in a pan over medium-low heat. Saute the vegetable mixture in the hot oil, stirring frequently, until soft, about 6 minutes. Add tofu; saute for 5 minutes.
  • Place filling in a cheesecloth and squeeze as much water out as possible. Transfer the filling to a bowl and mix in the diced noodles, scallions, and sesame oil until well combined.
  • Mix flour, beet juice, egg, and salt for dough together in a bowl and knead until cohesive but not sticky.
  • Roll out dough with a thin rolling pin, or roll it through your pasta machine at the thickest setting. Progressively roll the dough thinner until it reaches the second-thinnest setting on your machine--or, thin enough that it's see-through, but not quite transparent. Cut circles for dumpling wrappers with a 3 1/2-inch biscuit cutter or cup. Roll excess dough back through the machine, or with a rolling pin, repeating the process and cutting out more wrappers until you have no more dough left.
  • Place about 2 teaspoons of filling in the center of each dumpling wrapper. Fold each wrapper in half and pinch all the way across until the dumpling is sealed firmly shut.
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Working in batches, add dumplings, cover, and steam until heated through, about 10 minutes.

    • Nutrition

    417 cal.

    • Total Fat: 8g
    • Saturated Fat: 1g
    • Cholesterol: 23mg
    • Sodium: 542mg
    • Total Carbohydrate: 73g
    • Dietary Fiber: 4g
    • Total Sugars: 4g
    • Protein: 13g
    • Vitamin C: 35mg
    • Calcium: 153mg
    • Iron: 6mg
    • Potassium: 371mg

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