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4 Serves
71 Mins
Finely chop the onion and garlic using a chef's knife on a cutting board.
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ThaiVitamin K
3 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
14 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
224 µg / 400 µgCalcium
132 mg / 1,300 mgIron
9 mg / 18 mgMagnesium
58 mg / 420 mgPhosphorus
227 mg / 1,250 mgPotassium
282 mg / 4,700 mgSodium
1757 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
73 µg / 55 µgFiber
6 g / 28 gSugar
2 g / 50 gSaturated Fat
7 g / 20 gCholesterol
23 mg / 300 mgCaffeine
0 mgNet Carbs
146 gAlcohol
0 g
In a mixing bowl, combine the filling ingredients with the chopped onion and garlic, seasoning with salt and black pepper.
Place a small spoonful of filling onto each mandu wrapper, moisten the edges, and fold to seal securely.
Heat vegetable oil in a frying pan over medium heat.
Place the dumplings in the frying pan and cook until the bottoms are golden brown, then add a splash of water and cover to steam until cooked through.
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Malaysian