Making mandu (Korean dumplings: 만두)

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner and lower in calories.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is more affordable.

soy sauce

🥗Healthier: tamari

💰Cheaper: soy sauce

Tamari is gluten-free and similar in flavor.

Soak dried anchovies in 8 cups of water for about 5 hours to make broth.

Add 1 teaspoon of soy sauce, 1 tablespoon of sugar, and black pepper to the broth.

In a mixing bowl, combine 1 cup of mushrooms and 2 cups of firm tofu, then add 1 teaspoon of salt and sesame oil, mixing well.

Prepare the dumpling wrappers by taking one and placing a spoonful of the filling in the center.

Moisten the edges of the wrapper with water and fold it over to seal.

Shape the dumplings into a pretty shape, resembling a hat.

Place the dumplings in the freezer to freeze them for later use.

To cook, bring a pot of water to a boil and add the dumplings, cooking until they float, indicating they are done.

In a separate pan, add some oil and sauté 3 cloves of garlic until fragrant, then add the cooked dumplings and 1 egg, stirring gently to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens