- 1 (8 ounce) package sweet potato noodles
- 1 pound ground pork
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped napa cabbage
- 3 tablespoons soy sauce
- 2 tablespoons chile-garlic sauce
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 40 gyoza wrappers
- 1 tablespoon vegetable oil
- Bring a large pot of lightly salted water to a boil. Cook noodles at a boil until softened yet firm to the bite, about 3 minutes. Drain and run under cold water for 1 minute. Transfer noodles to a flat work surface; cut into small pieces.
- Combine noodles, pork, onion, napa cabbage, soy sauce, chile-garlic sauce, sesame oil, garlic, salt, and pepper in a bowl. Stir filling together with a spoon or mash by hand.
- Place 3/4 tablespoon filling in the center of each wrapper. Wet your fingers and run them along the edges of the wrapper. Fold over the filling; press ends together using a fork. Flip and repeat on the other side to strengthen the seal. Repeat filling and shaping with the remaining filling and wrappers.
- Heat 1 tablespoon oil in a skillet over medium heat. Add mandoo; cook until lightly browned and crispy, 4 to 5 minutes. Add about 1/2 inch water. Cook, covered, until liquid is absorbed, about 5 minutes.
07/18/2019
recipepes.com
spicy mandoo (korean dumpling), recipe
PT15M
PT1H
5
455 calories
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