Colorful Korean Dumplings (Mandu)
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.
I used dangmyeon, or Korean sweet potato cellophane noodles, in this.
You can use carrot, chard, spinach, or kale juice instead of beet.
Instead of steaming, you can fry the dumplings in hot oil, frying on each side until golden, 3 to 4 minutes.