This recipe for yachae mandoo, Korean vegetarian dumplings, is easy to make. It's also a convenient dish to prepare as well 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.
So, what exactly is yachae mandoo? It is a mixture of tofu, eggs, glass noodles and vegetables. Altogether these ingredients give the dumplings a savory taste that even hardcore meat-eaters love. In other words, you probably won't even notice that these dumplings are strictly vegetarian. That said, if you don't like or have this particular combination of vegetables, then carrots, mushrooms, cucumbers, kimchi and chives are also good filling choices.
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 healthful 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 soup. That's even more incentive to double, triple or quadruple this recipe to make dumplings to last you for days.
- 2 eggs, beaten
- 1 onion, finely chopped
- 1 cup finely chopped Napa cabbage (about 1/2 of a small cabbage head), parboiled
- 1 cup tofu (2 cakes), chopped
- ¼ cup bean sprouts, blanched and chopped
- 4 oz mung bean or sweet potato noodles (aka Chinese vermicelli), soaked and chopped
- 3 cloves garlic, finely chopped
- 1 tbsp sesame oil
- 3 tbsp soy sauce
- 2 tsp salt
- 1 tsp pepper
- 1 package circular mandoo wrappers (or Japanese gyoza or Chinese wonton wrappers)
- 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 have extra dumpling wrappers, you can just cut them into slices and use them to make noodle soup.
** 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.