Steamed tofu & chive dumplings

Preparation info
  • Serves


    • Difficulty


Appears in
Taste of Korea

By Young Jin Song

Published 2011

  • About

The slight spiciness and delicate texture of Korean chives make them a wonderful ingredient to add to these stuffed paper-thin steamed dumplings, called mandu. Here the succulent filling is tofu is combined with beef and rice wine.


  • 30 dumpling skins
  • 1 egg, beaten


  1. To make the dipping sauce, mix the soy sauce, rice vinegar and chilli powder in a small serving bowl.
  2. To make the filling, put the chopped spring onions, garlic, grated ginger, mirin or rice wine and minced beef into a large bowl and mix well. Leave to marinate for 15 minutes.
  3. Meanwhile, drain off any excess liquid from the tofu then crumble it into a