Korean vegetable dumplings (yachae mandoo)

Ingredients

• 2 eggs, beaten
• 1 onion, finely chopped
• 1 cup finely chopped Napa cabbage
• 1 cup tofu
• ¼ cup bean sprouts
• 4 oz mung bean or sweet potato noodles
• 3 cloves garlic
• 1 Tbsp sesame oil
• 3 Tbsp soy sauce
• 2 tsp salt
• 1 tsp pepper
• 1 package circular mandoo wrappers

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Preparation

• In a large mixing bowl, gently combine egg, onion, cabbage, bean sprouts, tofu, and noodles.
• In a separate bowl, combine garlic, sesame oil, soy sauce, salt, and pepper.
• Pour seasoning mixture over tofu and vegetables and mix with hands to combine.
• Place about 1 tablespoon of filling in the center of dumpling wrapper.
• Dip your finger in water and wet the outside edge of the top half of the wrapper.
• Fold the wrapper up to close and then crimp the edges.
• Repeat until the filling is gone. Then steam, boil, fry, or sauté the dumplings as you wish.