Yachae Gun Mandu Recipe

In a medium bowl, combine the flour and salt. Stir to distribute salt evenly.

Gradually add the hot water and 1 tsp vegetable oil while mixing with a spoon until a shaggy dough forms. The hot water helps relax gluten for a tender wrapper.

If the dough feels very dry, add up to 1 tbsp warm water, a little at a time, until it comes together into a smooth, slightly tacky ball.

Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic.

Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rest for 30 minutes. This relaxes the gluten and makes rolling easier.

After resting, divide the dough into 24 equal pieces (about 1-inch balls). Keep the pieces covered to prevent drying.

Roll each piece into a small disk then use a rolling pin to roll into a thin circle about 3.5–4 inches (9–10 cm) across, dusting with flour as needed. Aim for even thickness with slightly thinner edges.

Prepare vegetables: finely chop the napa cabbage, squeeze out excess liquid using a towel or hands and reserve liquid if desired; grate the carrot and zucchini then squeeze out moisture; thinly slice shiitake and scallions; crumble the drained tofu; and cook then chop glass noodles into short pieces.

Heat a nonstick skillet over medium heat and add 1 tsp vegetable oil. Sauté the shiitake mushrooms for 2–3 minutes until softened and any released liquid evaporates. Remove and cool slightly.

In a large mixing bowl, combine the drained crumbled tofu, squeezed cabbage, grated carrot, squeezed zucchini, cooked mushrooms, chopped glass noodles, and sliced scallion.

Add minced garlic, sesame oil, soy sauce, rice wine (mirin), sugar, salt, black pepper and toasted sesame seeds (if using). Mix thoroughly until ingredients are evenly distributed. Taste and adjust seasoning—add a bit more soy sauce or salt if needed. The filling should be flavorful but not overly wet.

If the filling seems too wet, sprinkle in 1–2 tsp of cornstarch or squeeze additional liquid from vegetables to reach a consistency that holds together when pinched.

Make a cornstarch slurry for sealing: mix 2 tsp cornstarch with 1–2 tsp water until smooth. Keep near your workspace.

Place a wrapper on your palm or a work surface. Put about 1 rounded tablespoon of filling in the center of each wrapper (adjust for wrapper size).

Lightly brush the wrapper edge with a bit of the cornstarch slurry. Fold the wrapper in half to form a half-moon and press edges to seal. You can pleat the edge for a traditional look or press with a fork to ensure a tight seal. Repeat until all dumplings are filled. Keep finished dumplings covered with a damp towel to prevent drying.

Heat a large nonstick skillet over medium heat and add 2 tbsp vegetable oil, swirling to coat. Arrange dumplings in a single layer, flat side down, leaving a little space between them.

Cook undisturbed for 2–3 minutes until the bottoms are golden brown.

Carefully pour 3 tbsp water into the pan (away from you) and immediately cover with a tight-fitting lid to steam. Reduce heat to medium-low and steam for 4–5 minutes, or until wrapper dough is cooked through and any tofu/glass noodles heated through.

Remove lid and continue cooking for another 1–2 minutes to re-crisp the bottoms. If desired, drizzle a little more sesame oil over the dumplings before removing.

Transfer dumplings to a plate and serve hot with dipping sauce.

Whisk together soy sauce, rice vinegar, sesame oil, gochugaru (or chili flakes), sliced scallion and toasted sesame seeds in a small bowl. Taste and adjust—add a touch of sugar or more vinegar if you prefer sweeter or tangier.

Serve sauce on the side for dipping warm mandu.