"A spicy twist on a traditional dumpling! Delicious, easy-to-prepare dumplings. You can prepare the finished product any way you'd like. These can be steamed, sauteed, fried, or boiled. To cut down on prep time, throw the vegetables in a food processor. It will grind it to the perfect consistency!"
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.
You can use wonton wrappers in place of the gyoza wrappers.
Ground chicken may be substituted for the pork.
You can find the sweet potato noodles at international grocery stores. They are clear with a greenish tint. The chile sauce is usually sold in small plastic tubs. The one I usually buy is made by the same company that makes the sriracha sauce in the squeeze bottles.
These also freeze extremely well. Steam them first and let them cool before tossing them in the freezer. Later you can still cook these how you like.
To cut down on prep time throw the vegetables in a food processor. It will grind them to the perfect consistency!
Per Serving: 374 calories;12.2 g fat;
50 g carbohydrates;
14.7 g protein;
40 mg cholesterol;
1049 mg sodium.