Colorful Korean Dumplings – Mandu
Hello friends, welcome to Dumplings Recipe. Today we are going to make Colorful Korean Dumplings.
These colorful Korean dumplings are fall in a pocket. Vibrant-hued juice lends color to the skins, and veggies and tofu pack a nutritional punch.
- preparation: 1 hour
- cook: 1 hour 15 minutes
- total: 2 hours 15 minutes
- Servings: 8
Ingredients for making Colorful Korean Dumplings – Mandu
For the Filling:
- 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
For the Dough:
- 5 cups all-purpose flour
- 1 cup beet juice
- 1 large egg, beaten
- 1 pinch salt
Directions for making Colorful Korean 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.
Colorful Korean Dumplings Nutrition Facts Per Serving
- 417 calories
- protein 12.8g
- carbohydrates 73.3g
- fat 8.1g
- cholesterol 23.3mg
- sodium 542mg
