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.

Prep Time:
1 hrs
Cook Time:
1 hrs 15 mins
Total Time:
2 hrs 15 mins
40 dumplings


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


  1. 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.

  2. Place cabbage, onion, bell pepper, carrot, garlic, salt, and pepper in the bowl of a food processor; pulse until vegetables are diced.

  3. 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.

  4. 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.

  5. Mix flour, beet juice, egg, and salt for dough together in a bowl and knead until cohesive but not sticky.

  6. 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.

  7. 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.

  8. 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.

Cook's Notes:

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.

Nutrition Facts (per serving)

417 Calories
8g Fat
73g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 417
% Daily Value *
Total Fat 8g 10%
Saturated Fat 1g 7%
Cholesterol 23mg 8%
Sodium 542mg 24%
Total Carbohydrate 73g 27%
Dietary Fiber 4g 15%
Total Sugars 4g
Protein 13g
Vitamin C 35mg 173%
Calcium 153mg 12%
Iron 6mg 32%
Potassium 371mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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