Yachae Mandu (Korean Vegetable Dumplings)
Crisp bottomed dumplings filled with tofu, glass noodles and vegetables, served with a sharp soy dipping sauce.
- Time1 hr
- LevelMedium
- Costabout £3.44 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Cook the glass noodles in boiling water for 5 minutes, drain, rinse in cold water and chop into short pieces.
5 min - 2
Salt the cabbage with the salt and leave for 10 minutes, then squeeze out all the water.
10 min - 3
Mix the noodles, cabbage, tofu, carrot, spring onions, garlic, soy sauce and sesame oil in a bowl until well combined.
- 4
Put a heaped teaspoon of filling in the centre of each wrapper. Wet the edge with water, fold in half and pinch to seal, with small pleats if you like.
- 5
Heat the oil in a wide lidded non stick pan. Add the dumplings flat side down and fry over a medium heat for 2 minutes until golden underneath.
2 min - 6
Pour in the water, cover at once and steam for 5 minutes, until the wrappers are glossy. Remove the lid and cook for 1 minute to crisp the base again.
6 min - 7
Mix the dip ingredients together and serve with the hot dumplings.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.