When I saw the photo of these dumplings, I had to make them. The image was in Cooking Light magazine, in a poignant story on a Korean homecoming of sorts by my friend food editor Ann Taylor Pittman. This unusual mandu
(the generic Korean term for dumpling) was at the top of my list of recipes to
try. The concept is brilliant and the look is adorable -- perfect for casual snacking, a light lunch, or entertaining!
As with most Korean dumplings, tofu is involved, so are garlic and green onion. A little pork goes a long way to enriching the filling; use chicken thigh if you’re not porky. The shiitake mushroom contributes extra umami.
Jump over to Vietworldkitchen, where the full recipe is posted.
