Spicy Mandoo (Korean Dumpling) recipe
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Ingredients
- 1 (8 ounce) package sweet potato noodles 1 pound ground pork ½ cup finely chopped onion ½ cup finely chopped napa cabbage 3 tablespoons soy sauce 2 tablespoons chile-garlic sauce 1 tablespoon sesame oil 3 cloves garlic, minced 1 teaspoon salt 1 teaspoon ground black pepper 40 gyoza wrappers 1 tablespoon vegetable oil
Nutrition Info
- 374.4 caloriescarbohydrate: 50 gcholesterol: 40.4 mgfat: 12.2 gfiber: 1.4 gprotein: 14.7 gsaturatedFat: 3.6 gservingSize: -sodium: 1049 mgsugar: 0.6 gtransFat: : -unsaturatedFat: : -
Directions Spicy Mandoo (Korean Dumpling)
Directions
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Bring a large pot of lightly salted water to a boil. Cook noodles at a boil until softened yet firm to the bite, about 3 minutes. Drain and run under cold water for 1 minute. Transfer noodles to a flat work surface, cut into small pieces.
Combine noodles, pork, onion, napa cabbage, soy sauce, chile-garlic sauce, sesame oil, garlic, salt, and pepper in a bowl. Stir filling together with a spoon or mash by hand.
Place 3/4 tablespoon filling in the center of each wrapper. Wet your fingers and run them along the edges of the wrapper. Fold over the filling, press ends together using a fork. Flip and repeat on the other side to strengthen the seal. Repeat filling and shaping with the remaining filling and wrappers.
Heat 1 tablespoon oil in a skillet over medium heat. Add mandoo, cook until lightly browned and crispy, 4 to 5 minutes. Add about 1/2 inch water. Cook, covered, until liquid is absorbed, about 5 minutes.