Korean vegetable dumplings (yachae mandoo)

Main Dish
6 servings
30 min
10 min
Very Easy


Number of serving: 6
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


  • 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.


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