BROOKLYN - Chef Liz Kwon, of White Tiger, is offering a tasty and healthy Korean dumping that is often served during the holidays or big family gatherings.

Kwon says just about anything can be put into a mandoo, but she suggests a healthy vegan version.

She fills the inside of the dumpling with tofu, cellophane noodles, shiitake mushrooms, scallions, ginger, garlic and a little bit of soy sauce.

The dipping sauce contains soy sauce, brown rice vinegar, some sugar and a little bit of sesame seeds.

There are many ways to cook the dumplings, including pot sticker-style or just putting them into soup.