Korean · Dinner
Vegetable Dumplings Fried
Crispy pan-fried Korean dumplings filled with napa cabbage, tofu, carrot, mushroom, and scallion, seasoned with sesame oil, garlic, and soy sauce. Pleated dumpling wrappers get pan-fried until golden and blistered on the bottom, then steamed briefly, served with a soy-vinegar dipping sauce.
$4
25 minsPrep
12 minsCook
37 minsTotal
MediumLevel
Nutrition per serving
420Calories
14.8gProtein
16.1gFat
56.2gCarbs
6.1gSugar
5.8gFiber
1540mgSodium
0mgChol
2.4gSat Fat
530mgPotassium
160mgCalcium
3.4mgIron
0mcgVitamin B12
22mgVitamin C
vegetarian
low-calorie
high-fiber
rich-umami
hidden-gems
vegetarian
Instructions
1
Prep
Salt the napa cabbage in a bowl and let sit 10 minutes, then squeeze out liquid firmly by hand until compact and dry.
2
Build
Combine the squeezed cabbage, crumbled tofu, grated carrot, diced mushroom, scallion, minced garlic, sesame oil, soy sauce, salt, and pepper.
3
Wrap
Place filling in the center of each wrapper, wet the edges with water, and fold into pleated half-moons, pressing firmly to seal.
4
Fry
Heat vegetable oil in a non-stick skillet over medium heat and fry dumplings flat-side down 2 to 3 minutes until bottoms turn deep golden brown and crisp.
5
Steam
Pour water around the dumplings, cover immediately, and steam over medium-low heat 4 to 5 minutes until wrappers turn translucent and filling feels firm.
6
Finish
Uncover and cook 1 more minute over medium heat until remaining water evaporates and bottoms re-crisp with a light sizzle.
7
Plate
Transfer dumplings crisp-side up to a plate and serve with the mixed soy sauce, rice vinegar, and gochugaru dipping sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 8.8 oz250g napa cabbage
- 2.8 oz80g firm tofu, pressed and crumbled
- 2 oz56g carrot
- 2 oz56g mushroom
- 22 scallion
- 4 cloves4 cloves garlic
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp soy sauce
- 1/2 tsp1/2 tsp salt
- a pinch of black pepper
- 1212 dumpling wrappers (round, gyoza-style)
- 2 tbsp2 tbsp vegetable oil, for frying
- 4 tbsp60ml water, for steaming
- 2 tbsp2 tbsp soy sauce, for dipping sauce
- 2 tsp2 tsp rice vinegar, for dipping sauce
- 1/2 tsp1/2 tsp gochugaru, for dipping sauce
