Steamed tofu & chive dumplings


Preparation info

  • Difficulty


  • Serves


Appears in

Taste of Korea

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

For the filling

  • 3 spring onions (scallions), finely chopped
  • 3 garlic cloves, crushed
  • 5 ml/1 tsp finely grated fresh root ginger
  • 5 ml/1 tsp mirin or rice wine
  • 90 g/ oz/scant ½ cup minced (ground) beef
  • 90 g/ oz firm tofu
  • 90 g/ oz Korean chives, finely chopped
  • ½ onion, finely chopped
  • 30 ml/2 tbsp soy sauce
  • 30 ml/2 tbsp sesame oil
  • 15 ml/1 tbsp sugar
  • 15 ml/1 tbsp salt
  • 10 ml/2 tsp ground black pepper

For the dipping sauce

  • 60 ml/4 tbsp dark soy sauce
  • 30 ml/2 tbsp rice vinegar
  • 5 ml/1 tsp Korean chilli powder


  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 bowl. Add the chopped chives to the seasoned beef, with the tofu and remaining filling ingredients. Mix together thoroughly.
  4. Take a dumpling skin and brush with a little beaten egg. Place a spoonful of the stuffing in the middle and fold into a half-moon shape, crimping the edges firmly to seal. Repeat with the other dumpling skins. Place them in a steamer over a pan of boiling water and cook for 6 minutes. Alternatively cook the dumplings in boiling water for 3 minutes. Arrange on a serving dish and serve with the soy dipping sauce.

Per portion Energy 235kcal/982kJ; Protein 9.9g; Carbohydrate 26.1g, of which sugars 6.5g; Fat 10.8g, of which saturates 2.5g; Cholesterol 14mg; Calcium 208mg; Fibre 2.2g; Sodium 1054mg.