Korean fried dumplings
Prep:
45 mins
Cook:
15 mins
Golden fried parcels filled with delicious Asian ingredients are a crowd pleaser for certain.
110g rice vermicelli
½ medium cabbage, cored and shredded
335g firm tofu
2 small courgettes, shredded
4 spring onions, chopped
4 cloves garlic, finely chopped
1 tbsp ground black pepper
2 tbsp toasted sesame oil
2 eggs, slightly beaten
2 tsp salt
335g wonton wrappers (in Asian supermarkets) * filo pastry will also work
120ml vegetable oil for frying
Bring a pot of water to the boil and lower the vermicelli in.
Boil for 3-5 or until the noodles soft, stirring occasionally.
Rinse with cold water, and drain well.
Chop the noodles up into small pieces, and set aside.
Wrap the shredded cabbage in a kitchen towel and squeeze the excess moisture out.
Place the cabbage, tofu, courgettes, spring onions, garlic, black pepper, sesame oil, eggs, salt and chopped rice noodles in a large bowl and mix with your hands until evenly combined and the tofu is broken up into very small chunks.
Place the wonton wrapper onto a work surface, and spoon 1 to 2 teaspoons of filling into the centre of the wrapper.
Dip your finger in water and moisten the edge of the wrapper about halfway around, then fold the wrapper over, and pinch the edges together to make a half-moon shape.
Lay the completed rolls on a plate as you work.
Heat the vegetable oil in a heavy frying pan, and fry the dumplings in batches until golden brown, 2 to 3 minutes per side.
Remove to a kitchen paper lined plate to drain before serving.
Serves
6
Preparation Time
45 minutes
Cooking Time
15 minutes
Main ingredients
Flour, Eggs, Pasta & Noodles, Vegetables, Oil, Tofu
Recipe Type
Starters, Entertaining
Cuisine
Asian
Special Info
Vegetarian
Level of Difficulty
Moderately Easy
