Food For Thought: Mandoo
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,
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Dec 14, 2015, 4:15 AM
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Updated 3,295 days ago
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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.
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