Mandu-guk (Dumpling Soup with Beef and Vegetables)
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Ingredients
- 200 g beef mince
- 100 g firm tofu
- 150 g cabbage
- 20 wonton wrappers
- 2 garlic cloves
- 2 spring onions, sliced
- 1 tbsp soy sauce
- 1 large egg
- 1000 ml beef stock
Nutrition (per serving)
- Calories
- 313 kcal
- Protein
- 21.5 g
- Carbohydrate
- 26.7 g
- of which sugars
- 2.4 g
- Fat
- 12.7 g
- of which saturates
- 4.3 g
- Fibre
- 2.3 g
- Salt
- 3.17 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Finely chop the cabbage and crumble the tofu, then mix with the beef mince, garlic, half the spring onions, the soy sauce and egg to make the filling.
- 2
Place a teaspoon of filling in the centre of each wonton wrapper, dampen the edges with water and fold into triangles, pressing to seal.
- 3
Bring the beef stock to the boil in a large pot.
- 4
Drop in the dumplings and simmer for 6-8 minutes until they float and the filling is cooked through with no pink remaining.
- 5
Scatter with the remaining spring onions and serve hot in bowls with the broth.
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