Korea

Mandu

Juicy dumplings with pork, tofu and glass noodles. Fry them, steam them, drop them in soup.

75 minTime

23 gProtein each

mildSpice

Make it your way

Grandma's wayPork, tofu and glass noodle dumplings, pan fried and steamed.

The original

495kcalsame

23 gproteinsame

3 gfibresame

75minutessame

Gogi mandu.

Per serving, worked out from the ingredient table.

Sweet potato glass noodles (glass noodles, cellophane noodles)40 g, soaked, boiled and chopped

Minced pork (pork mince, ground pork)200 g

Firm tofu150 g firm tofu, squeezed dry and crumbled

Moong sprouts (mung bean sprouts)1 cup bean sprouts, blanched and chopped

Spring onion (green onion, scallion)3 stalks, chopped

Garlic5 cloves, minced

Ginger1 tsp, grated

Soy sauce2 tbsp, divided

Sesame oil2 tsp

Salt½ tsp

Black peppera pinch

Egg1

Dumpling wrappersabout 32 round wrappers

Cooking oil (vegetable oil)1½ tbsp

Vinegar1 tbsp, for dipping

5 steps

1Squeeze the tofu and sprouts very dry.
2Mix pork, tofu, sprouts, noodles, spring onion, garlic, ginger, half the soy, sesame oil, salt, pepper and egg.
3Fill each wrapper, wet the edge, fold in half and press. Bring the corners together for a round shape if you like.
4Pan fry in oil until the bottoms are golden, add a splash of water, cover and steam until it evaporates. Check that the filling is cooked through.
5Mix remaining soy and vinegar for dipping.

Serve it like this

Arrange golden side up on a plate with the dip in a small bowl, or float in a hot broth for a quick soup.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.