Korean dumpling soup (mandu guk) from Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More by Andrea Nguyen

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Delys77 on February 19, 2014

    Pg. 46 These were delicious. I pan fried them as per the instructions and it worked perfectly. To be honest they don't remind me that much of the mandu I had in Korea, but those were almost always steamed so I may try a batch that way. That said, these had a lovely flavour with a slightly chewy texture and a lovely crisp edge. I had to cook in about 3 batches, so allow 30 minutes or so for actually cooking. The dipping sauce was also a winner.

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