Acorn dumplings

Acorn dumplings, known as 'dotori-mandu' in Korean cuisine, are a traditional dish made from a dough of acorn flour, wheat flour, and sometimes rice flour, typically filled with a savory mixture of vegetables and meat. They are a seasonal autumn specialty, reflecting the historical use of foraged acorns as a food source in Korean mountain villages.

🍽️ Nutrition at a glance

This dish is primarily a source of carbohydrates from the acorn and wheat flours, with moderate protein from the filling. Acorn flour is notably high in dietary fiber and provides minerals like potassium, with a typical serving containing around 250-350 calories.

Nutrition breakdown

Calories	300 kcal
Protein	12 g
Carbs	40 g
Fat	10 g
Fiber	5 g
Sugar	3 g
Sodium	480 mg
Potassium	280 mg
Iron	2.5 mg
Magnesium	45 mg
Phosphorus	120 mg
Vitamin B6	0.3 mg
Manganese	0.8 mg
Copper	0.2 mg
Selenium	8 µg

Per 6 dumplings (approx. 180 g) · estimated, varies by recipe

💡 What's interesting

Acorn flour has a unique, slightly nutty and earthy flavor, and its use in dumplings is a fascinating example of culinary adaptation, transforming a foraged, tannin-rich nut into a palatable and nutritious staple.