All recipes
KI-generiert
Appetizer
Mandu
Prep time
60 min
Portions
4
Difficulty
Medium
186
kcal
Nutrition · Per portion
Carbs
12.3 g
Protein
8.9 g
Fat
11.3 g
Estimates calculated automatically from the ingredients — not a nutrition declaration.
KI-generiertIngredients
For 4 portions
- Wonton wrappersOr: Gyoza wrappers, Mandu wrappers8 Stk
- Pork minceOr: Beef mince75 g
- TofuOr: silken tofu, firm tofu40 g
- White cabbageOr: Pointed cabbage50 g
- Mung bean sproutsOr: Soybean sprouts25 g
- Spring onionsOr: scallions1 Stk
- Garlic clovesOr: garlic powder1 Stk
- GingerOr: ground ginger, ginger powder½ cm
- Soy sauceOr: tamari (gluten-free)¾ tbsp
- Sesame oilOr: peanut oil, walnut oil½ tbsp
- EggsOr: egg substitute (for vegan)1 Stk
- Sunflower oilOr: rapeseed oil, sesame oil¾ tbsp
- Rice vinegarOr: apple cider vinegar½ tbsp
- PepperOr: chili powder, white pepper¼ tsp
- Salt1 TL
Method
Step by step
- 1
Finely chop cabbage, mix with salt, squeeze out water.
- 2
Crumble tofu and squeeze out water.
- 3
Finely chop sprouts.
- 4
Mix mince with tofu, cabbage, sprouts, finely chopped spring onions, garlic and ginger.
- 5
Season with soy sauce, sesame oil and pepper.
- 6
Place wonton wrapper in hand, 1 tsp filling in center.
- 7
Brush edges with water, fold half-moon and form pleats.
- 8
Heat oil in a pan, brown mandu flat-side down until golden.
- 9
Add 100 ml water, lid on, steam 6 minutes.
- 10
Serve with soy sauce and rice vinegar as dip.
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