Colorful Korean Dumplings (Mandu) recipe
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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
Nutrition Info
- 417.4 caloriescarbohydrate: 73.3 gcholesterol: 23.3 mgfat: 8.1 gfiber: 4.3 gprotein: 12.8 gsaturatedFat: 1.3 gservingSize: -sodium: 542 mgsugar: 3.5 gtransFat: : -unsaturatedFat: : -
Directions Colorful Korean Dumplings (Mandu)
Directions
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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.