Korean · Lunch
Vegetable Glass Noodle Dumplings
Steamed dumplings filled with glass noodles, shiitake, carrot, spinach and scallion, seasoned with soy sauce and sesame oil in the style of Korean mandu. The chewy noodle filling is wrapped in thin dough, steamed until translucent, and served with a soy-vinegar dipping sauce and a scatter of sesame seeds.
$4
30 minsPrep
12 minsCook
42 minsTotal
MediumLevel
Nutrition per serving
302Calories
9.8gProtein
3.7gFat
60.2gCarbs
2.1gSugar
3.2gFiber
1045mgSodium
0mgChol
0.5gSat Fat
280mgPotassium
65mgCalcium
1.4mgIron
0mcgVitamin B12
8.2mgVitamin C
vegetarian
gluten-free-adaptable
low-calorie
rich-umami
vegetarian
Instructions
1
Prep
Soak the glass noodles in hot water for 10 minutes until pliable, then drain and chop into 1cm lengths.
2
Prep
Rehydrate the shiitake mushroom in hot water for 10 minutes until soft, then squeeze dry and dice finely.
3
Prep
Dice the carrot finely, chop the scallion, mince the garlic, and blanch, squeeze dry and chop the spinach.
4
Heat
Sauté the garlic, scallion, carrot and shiitake in sesame oil over medium heat for 2 minutes until the carrot softens.
5
Assemble
Mix the sautéed vegetables with chopped noodles, spinach, soy sauce, salt and black pepper until evenly combined.
6
Wrap
Place a dumpling wrapper in your palm, spoon 1 tablespoon filling in the centre, moisten the edge with water and pleat closed.
7
Rest
Let the wrapped dumplings sit uncovered on a floured plate for 10 minutes until seams firm up.
8
Steam
Brush the steamer liner with vegetable oil, arrange dumplings without touching, and steam over high heat for 10 to 12 minutes until translucent.
9
Plate
Stir together the soy sauce, rice vinegar and sesame seeds for dipping sauce, then arrange the dumplings on a plate with sauce alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g dry glass noodles
- 1616 dumpling wrappers (round, gyoza-style)
- 2.8 oz80g fresh spinach
- 22 dried shiitake mushroom
- 11 small carrot
- 22 scallion
- 2 clove2 clove garlic
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp soy sauce
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 2 tsp2 tsp vegetable oil, for the steamer liner
- 2 tbsp2 tbsp soy sauce, for dipping sauce
- 2 tsp2 tsp rice vinegar, for dipping sauce
- 1/2 tsp1/2 tsp sesame seeds, for dipping sauce
