Yachae Mandoo (Korean Vegetarian Dumplings)

By
Naomi Imatome-Yun
Naomi Imatome-Yun
Asian food expert Naomi Imatome-Yun is a freelance writer and the author of four Asian food cookbooks.
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Updated on 12/28/22
Yachae Mandoo (Korean Vegetarian Dumplings)

The Spruce / Ana Maria Stanciu

Prep: 30 mins
Cook: 10 mins
Total: 40 mins
Servings: 6 servings
Nutrition Facts (per serving)
116 Calories
6g Fat
9g Carbs
8g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 116
% Daily Value*
Total Fat 6g 8%
Saturated Fat 1g 6%
Cholesterol 62mg 21%
Sodium 1252mg 54%
Total Carbohydrate 9g 3%
Dietary Fiber 1g 3%
Total Sugars 1g
Protein 8g
Vitamin C 2mg 12%
Calcium 145mg 11%
Iron 2mg 9%
Potassium 172mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe for Yachae Mandoo, Korean vegetarian dumplings, is easy to make. It's also a convenient dish to prepare because it can be made in large quantities in advance and stored in the freezer for future use. So, if you have a large family or want to make dumplings for a future event, make as many as you want while you have the time. 

Yachae Mandoo is a mixture of tofu, eggs, glass noodles and vegetables. Choose any combination of vegetables you think will complement each other and the dumplings themselves. You really can't go wrong, given that the veggies are chock full of the healthy nutrients you should be consuming daily. 

Yachae Mandoo isn't only versatile and delicious because you can customize the vegetables used, but also because the dish can be boiled, steamed, deep-fried, pan-fried or added to a soup. That's even more incentive to double, triple or quadruple this recipe to make dumplings to last you for days.

Ingredients

  • 2 large eggs, beaten

  • 1 medium onion, finely chopped

  • 1 cup finely chopped napa cabbage, parboiled

  • 1 cup finely chopped tofu

  • 1/4 cup finely chopped bean sprouts, blanched 

  • 4 ounces mung bean or sweet potato noodles (Chinese vermicelli), soaked and finely chopped

  • 3 cloves garlic, finely chopped

  • 1 tablespoon sesame oil

  • 3 tablespoons soy sauce

  • 2 teaspoons salt

  • 1 teaspoon freshly ground black pepper

  • 1 package round dumpling, Japanese gyoza, or Chinese wonton wrappers

Steps to Make It

  1. Gather the ingredients.

    Yachae Mandoo (Korean Vegetarian Dumplings) ingredients

    The Spruce / Ana Maria Stanciu

  2. In a large mixing bowl, gently combine egg, onion, cabbage, bean sprouts, tofu, and noodles.

    combine egg, onion, cabbage, bean sprouts, tofu, and noodles in a bowl

    The Spruce / Ana Maria Stanciu

  3. In a separate bowl, combine garlic, sesame oil, soy sauce, salt and pepper.

    combine garlic, sesame oil, soy sauce, salt and pepper in a bowl

    The Spruce / Ana Maria Stanciu

  4. Pour seasoning mixture over tofu and vegetables and use your hands to mix the ingredients together.

    Pour seasoning mixture over tofu and vegetables and combine

    The Spruce / Ana Maria Stanciu

  5. Place about 1 tablespoon of filling in the center of the dumpling wrapper.

    filling on top of dumpling wrapper

    The Spruce / Ana Maria Stanciu

  6. Dip your finger in the water and wet the outside edge of the top half of the wrapper.

    brush dumpling wrapper edge with water

    The Spruce / Ana Maria Stanciu

  7. Fold the wrapper up to close it and then crimp the edges.

    Fold the wrapper up to close it and then crimp the edges

    The Spruce / Ana Maria Stanciu

  8. Repeat until the filling is gone.

    sealed dumplings on a plate

    The Spruce / Ana Maria Stanciu

  9. Then steam, boil, fry, or sauté the dumplings as you wish.

    Yachae Mandoo (Korean Vegetarian Dumplings) served with sauce

    The Spruce / Ana Maria Stanciu

Tip

  • If you want to prepare a lot of dumplings in advance, steam the dumplings, wait for them to cool, and then freeze them. You can then use them anytime straight from the freezer without defrosting, whether you want to fry, sauté, steam or use them in soup.