Japchae Mandu Dumplings
Delicious Japchae mandu dumplings filled with veggies and noodles. Prepare a large batch and freeze for effortless weeknight dinners or convenient party appetizers!
Ingredients
For the Dumplings
- 36 dumpling wrappers
For the Vegetarian Japchae
- 3 ounces glass noodles sweet potato noodles
- 1/2 white onion shredded
- 1/2 carrot medium size, grated
- 8 dried shitake mushrooms
- 8 ounces tofu firm
- 1 tablespoon ginger minced
- 2 tablespoon soy sauce light
- 1 tablespoon sesame oil toasted
- 2 cloves garlic minced
- 1 teaspoon sugar
- salt to taste
- pepper to taste
- 1/4 cup green onions for garnish
- 1 teaspoon vegetable oil for frying
For the Dipping Sauce
- ½ teaspoon sugar
- 2 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon water
- 1 green onion sliced
- 1 tablespoon sesame seeds
- ½ tablespoon gochugaru Korean red pepper flakes
- ½ teaspoon sesame oil
Instructions
For the japchae
- Cook the glass noodles according to the package instructions. Check the texture before draining. Then rinse with cold water, and set aside.
- Heat some vegetable oil over medium heat in a large pan.
- Add minced garlic and stir-fry until fragrant.
- Add the onions to the pan and stir-fry until they are translucent.
- Add the carrots and cook until they are slightly tender.
- Add the shitake mushrooms.
- Season with salt and pepper to taste.
- Add the cooked glass noodles to the pan and mix well with the vegetables.
- Add the tofu and crumble into small pieces. Mix well with the vegetables and glass noodles.
- Drizzle soy sauce, sesame oil, and a sprinkle of sugar over the mixture. Stir-fry for a few more minutes until everything is evenly coated and heated through.
- Remove from heat and let the filling cool.
For japchae dumplings (mandu)
- Take a dumpling wrapper and place a spoonful of the Japchae filling in the center. Moisten the edges of the wrapper with water, fold it in half, and seal the edges tightly to form a dumpling. Repeat until all the filling is used.
- Steam the Japchae Mandu for about 10-15 minutes in a steamer or a large pot with a steamer basket, until they are cooked through and the wrappers are translucent.
- Serve the steamed Japchae Mandu hot, garnished with chopped green onions. Enjoy them on their own or with a dipping sauce of your choice.
For dipping sauce
- Mix all the ingredients together and serve with the Japchae Mandu.
Notes
Tips
- In this recipe, I'm assuming each person would take 6 dumplings each.
- I'm assuming that you will steam your japchae mandu when counting the calories, macros and other nutritional information.