Crispy Yaki Dumplings
Today, I'm going to make tteokbokki's best friend, yaki dumpling. It's more crispy and full inside than yaki dumplings that are commonly eaten at snack bars. I hated the oily texture of the yaki dumpling at the snack bar, but it was crispy and really delicious when I made it at home using commercial dumpling skin.
2 serving
Within 60 minutes
박꽃나래
Ingredients
  • Cellophane noodles
    2handful
  • leek
    1handful
  • the skin of skin
    10piece
  • Soy sauce
    2T
  • Starch syrup
    1T
  • Sesame oil
    1T
  • leek
    1T
  • crushed garlic
    1T
  • Salt
    little
  • ground pepper
    little
Cooking Steps
STEP 1/8
Please make the yaki dumpling seasoning. If the color is not too strong, reduce the amount of soy sauce and season it with salt instead.
STEP 2/8
Clean the chives and chop them into 1cm long pieces.
STEP 3/8
Soak the glass noodles in water, boil them in boiling water, and then put them on a sieve. When the water is drained, use a knife or scissors to cut the glass noodles into small pieces. It's easier to use scissors than a knife.
STEP 4/8
Grease a deep frying pan with a little cooking oil and stir-fry the glass noodles.
STEP 5/8
Stir-fry the glass noodles slightly and stir-fry the yaki dumpling seasoning little by little.
STEP 6/8
Add sliced chives and stir-fry it one more time, and the filling is done.
STEP 7/8
Put the filling of chives on the dumpling skin and coat the dumpling skin with water to make it thoroughly so that it doesn't float when fried.
STEP 8/8
Fry in oil until golden. The inside of the chives is cooked, so just fry the outer dumpling skin until golden brown.
I only used glass noodles and chives. It doesn't matter if you add carrots, mushrooms, meat, or tofu at home.
Cooking review
5.00
score
  • emp******
    score
    I made it deliciously and ate it well! The noodles were already cooked, so I didn't stir-fry the sauce and the noodles, so it tasted like garlic! I recommend you to make it by roasting it!
    2020-02-15 07:17
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