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.
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Recipe Summary
Ingredients
8
Original recipe yields 8 servings
Directions
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; protein 12.8g; carbohydrates 73.3g; fat 8.1g; cholesterol 23.3mg; sodium 542mg.
Full Nutrition