Nutella filled mandu with peanut butter and pistachio.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen in partnership with FOH.
Mandu Dough
INGREDIENTS
- 2 cups 2 Flour
- 1 tsp. Salt
- ¾ cup Almost boiling water
METHOD
- Stir salt and flour.
- Add in water gradually stirring with a fork to combine.
- Eventually kneading for 2-3 minutes until smooth.
- Cover and let rest 5-10 minutes.
- Roll into logs and cut into ½ inch pieces. Roll into little circles big enough to fit in Nutella.
Nutella
INGREDIENTS
- Nutella
METHOD
- Place some into a piping bag or an equivalent and pipe little “Hershey kisses” and freeze.
- Once froze, stuff the mandu with Nutella kisses.
- Steam little dumplings approx. 7 minutes until dough is cooked.
- Eat as is or serve with peanut butter sauce and pistachio.
