Korean Fried Vegetable Dumplings (Yachae Mandu) 5.000

Dayna Smith for The Washington Post

Jan 22, 2014

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.


Servings:
5 - 6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 5-6 servings; makes 25 to 30 dumplings

Ingredients
  • 1 cup fresh bean sprouts
  • 1 teaspoon kosher salt, plus more for the cooking water
  • 4 ounces cored and quartered green cabbage
  • 2 ounces dried thin rice vermicelli noodles
  • 8 ounces soft tofu, drained
  • 2 ounces shiitake mushrooms, cleaned and trimmed
  • 2 ounces oyster mushrooms, cleaned and trimmed
  • 1/4 medium yellow onion, cut into chunks
  • 1/2-inch piece peeled fresh ginger root
  • 4 cloves garlic
  • 2 scallions, trimmed and chopped
  • 1 cup Chinese chives, chopped into 1/4-inch pieces (see headnote)
  • 1 large egg yolk, plus 1 large egg for the egg wash
  • 1 tablespoon cornstarch
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon Korean sesame oil (see headnote)
  • 2 teaspoons crushed, toasted sesame seeds (see headnote)
  • Vegetable oil or canola oil, for frying
  • 25 to 30 gyoza skins (3-inch wonton wrappers)
  • Water, for the egg wash

Related Recipes

Directions

Place the bean sprouts in a large bowl and cover with cold water. Discard any green seed pods that float to the surface. Drain.

Bring a large pot of salted water to a boil over high heat. Drop in the cabbage; cook for 3 minutes or until fork-tender. Use a slotted spoon to transfer the cabbage to the food processor; pulse until finely chopped. Empty the cabbage into a clean dish towel set into a large colander to drain. Turn off the heat, but do not drain the water from the pot.

Add the bean sprouts to the pot; heat for 1 minute, then use a slotted spoon to transfer them to the food processor. Pulse until the sprouts are reduced to pieces the size of a pea, then scrape the mixture into the towel-lined colander.

Add the rice vermicelli to the pot; cook for 1 minute, then use a slotted spoon to transfer to the colander.

Working over the towel-lined colander, squeeze any remaining liquid out of the tofu, which will break up into pearls. Add to the cabbage-vermicelli mixture. Twist the towel closed; holding it over the sink, squeeze as much moisture as possible out of the mixture, then open the towel and transfer the mixture to a mixing bowl.

Combine the shiitake and oyster mushrooms, the onion, ginger and garlic in the food processor. Pulse until finely chopped, then add the mushroom mixture to the cabbage mixture along with the scallions, Chinese chives, egg yolk, cornstarch, salt, pepper, sesame oil and crushed, toasted sesame seeds.

Place a baking sheet on the middle oven rack; preheat to 250 degrees. Line a separate baking sheet with a few layers of paper towels, then place a wire cooling rack on top.

Pour the oil into a heavy-bottomed pot or deep-fryer to a depth of 3 inches; heat to 375 degrees (over high heat.)

Unwrap the stacked gyoza skins, then immediately cover them with a piece of plastic wrap to keep them from drying out. Whisk together the egg and a little water to create an egg wash. Place a generous teaspoon (about 1/4 ounce) of filling at the center of the wrapper; this is not very much filling, and it shouldn't be. Too much will cause the dumplings to split open or cook through unevenly. Use your fingers to paint the egg wash halfway around the edge of each gyoza, then fold over, pinching the edges together firmly. Repeat to form 25 to 30 dumplings, using all of the filling.

Carefully add 8 or 10 dumplings to the hot oil; fry for 3 to 4 minutes, until golden brown, monitoring the oil temperature closely and adjusting the heat to make sure the dumplings fry at that constant temperature. Transfer them to the rack to drain, then transfer to the oven to keep warm. Repeat to fry all of the dumplings.

Serve with dipping sauce.

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Recipe Source

From Washington resident Grace Hong.

Tested by Cathy Barrow .

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