Korean Vegetable Dumplings (Yachae Mandu)

Ingredients

• 16 wrappers Dumpling wrappers (mandu skins)
• 50 g Sweet potato glass noodles (dangmyeon)
• 2 cups Napa cabbage, finely chopped
• 150 g Firm tofu, crumbled
• 1/2 cup Garlic chives, chopped
• 1/2 cup Shiitake mushrooms, finely diced
• 1/2 cup Carrot, finely grated
• 2 cloves Garlic, minced
• 2 tbsp Soy sauce
• 1 tbsp Sesame oil
• 2 tbsp Vegetable oil
• 1/4 tsp Ground black pepper
• 1/2 tsp Salt
• 1/3 cup Water (for steaming)
• 3 tbsp Dipping sauce: soy sauce + vinegar + chili flakes(optional)

Instructions

1. 1

   Soak the glass noodles in hot water for 10 minutes, then drain, cut into 2-inch pieces, and set aside.

2. 2

   Toss the chopped cabbage with 1/2 tsp salt and let sit 10 minutes, then squeeze out excess moisture thoroughly.

3. 3

   Heat 1 tbsp vegetable oil in a skillet over medium heat and sauté mushrooms, carrot, and garlic for 3-4 minutes until softened. Add crumbled tofu and cook 2 more minutes.

4. 4

   In a large bowl, combine the noodles, cabbage, chives, cooked vegetables, tofu, soy sauce, sesame oil, and black pepper. Mix well and let the filling cool 5 minutes.

5. 5

   Place 1 tbsp filling in the center of each wrapper, wet the edges with water, fold in half, and press firmly to seal, pleating if desired.

6. 6

   Heat remaining 1 tbsp vegetable oil in a nonstick skillet over medium heat. Arrange dumplings flat-side down and pan-fry 3-4 minutes until golden brown on the bottom.

7. 7

   Add 1/3 cup water, cover immediately, and steam for 5-6 minutes until wrappers are translucent and filling is cooked through. Uncover and crisp 1 more minute.

8. 8

   Serve hot with dipping sauce made of soy sauce, rice vinegar, and chili flakes.