Crispy Korean Rice Paper Dumplings (Mandu)

Ingredients

• 6 rice paper sheets
• 8 oz 95% lean ground beef, raw
• 1 tbsp oyster sauce
• 1 tbsp garlic, minced
• 1 tsp black pepper
• 1 tbsp cornstarch
• 1 tsp salt
• 4 green onions
• 1 zucchini (whole)
• 1 second spray oil (one-second spray)

Steps

1. 1

   Thinly slice the green onions and zucchini.

2. 2

   Add the sliced green onions and zucchini, oyster sauce, minced garlic, black pepper, cornstarch, salt, and ground beef to a bowl. Mash and mix thoroughly to make the filling.

3. 3

   Lightly wet one rice-paper sheet, shake off excess water, and lay it flat on a table.

4. 4

   Place 2–3 tablespoons of filling on the rice paper and roll it into a burrito shape. Repeat with the remaining rice paper and filling.

5. 5

   Coat a pan with spray oil and heat it over medium-low heat.

6. 6

   Place the dumplings in the pan and cook on both sides until crispy and brown and the meat is cooked through. Serve and enjoy.

Notes

The source says the quantities are per 6 mandu and specifies one second of spray oil. It does not give a precise cooking time or a method for determining that the beef is cooked through; cook thoroughly before serving. The listed macros are per 6 mandu: 53 g protein, 58 g carbohydrates, 13 g fat, 564 calories.

Nutrition per serving

• main
• high-protein
• low-calorie
• Korean
• pan-fried
• gluten-free