Ingredients Mandoo skins (medium thickness) Bamboo steamer or metal steamer 1 large onion 1package of firm tofu 1 cup ground beef 1 bag of  bean sprouts ¼ bunch japchae noodles, boil and wash 2 eggs ½ bunch of green onions, chopped 1 tablespoon, minced garlic Pepper and salt to taste Flour Ponzu Soy Sauce for dipping

Method

Mix all ingredients together and put 1 teaspoon into mandoo skins. Sprinkle flour over mandoo to prevent them from sticking to each other.

Steam mandoo for 5-10mins and then fry if desirable. Dip in Ponzu Soy Sauce. For unused mandoo, keep in Ziploc bags in the freezer.


Chef's Quote

Here is my mother’s recipe for Mandoo. Mandoo is a Korean dumpling which is eaten with Duk Mandoo Kuk or by itself on holidays such as New Year’s. They taste similar to Japanese Gyoza. Recently, I made mandoo to bring to a Japanese New Year celebration in San Diego for my husband’s family and their friends and family. They were a big hit and children especially love them. Enjoy!