|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||8%|
|Saturated Fat 1g||6%|
|Total Carbohydrate 9g||3%|
|Dietary Fiber 1g||3%|
|Total Sugars 1g|
|Vitamin C 2mg||12%|
|*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.|
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.
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
Gather the ingredients.
In a large mixing bowl, gently combine egg, onion, cabbage, bean sprouts, tofu, and noodles.
In a separate bowl, combine garlic, sesame oil, soy sauce, salt and pepper.
Pour seasoning mixture over tofu and vegetables and use your hands to mix the ingredients together.
Place about 1 tablespoon of filling in the center of the dumpling wrapper.
Dip your finger in the water and wet the outside edge of the top half of the wrapper.
Fold the wrapper up to close it and then crimp the edges.
Repeat until the filling is gone.
Then steam, boil, fry, or sauté the dumplings as you wish.
- 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.