Real Recipes From Real Home Cooks ®
Korean Fried Vegetable Dumplings (Yachae Mandu)
"If you're serving these along with meat-filled dumplings, it's a good idea to use a different shape of gyoza skins or to fold the dumplings differently, so guests can tell which is which. You'll need a thermometer for monitoring the oil. Serve with Korean Seasoned Dipping Sauce (see related recipe). Make Ahead: The filling can be refrigerated for a few hours in advance. Uncooked dumplings can be covered and refrigerated for about an hour in advance. Leftover dumplings can be reheated in a 325-degree oven for about 10 minutes or until crisped and warm. Where to Buy: The gyoza skins, rice vermicelli noodles, Chinese chives, Korean sesame oil and crushed, toasted sesame seeds are available at Asian markets such as H Mart...."
INGREDIENTS
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1 cup fresh bean sprouts
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1 teaspoon kosher salt, plus more for the cooking water
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4 ounces cored and quartered green cabbage
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2 ounces dried thin rice vermicelli noodles
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8 ounces soft tofu, drained
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2 ounces shiitake mushrooms, cleaned and trimmed
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2 ounces oyster mushrooms, cleaned and trimmed
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1/4 medium yellow onion, cut into chunks
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1/2-inch piece peeled fresh ginger root
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4 cloves garlic
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2 scallions, trimmed and chopped
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1 cup Chinese chives, chopped into 1/4-inch pieces (see headnote)
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1 large egg yolk, plus 1 large egg for the egg wash
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1 tablespoon cornstarch
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1/4 teaspoon ground black pepper
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1 tablespoon Korean sesame oil (see headnote)
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2 teaspoons crushed, toasted sesame seeds (see headnote)
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Vegetable oil or canola oil, for frying
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25 to 30 gyoza skins (3-inch wonton wrappers)
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Water, for the egg wash
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