Yachae Gun Mandu (v) Recipe

Prepare cabbage

Place finely chopped napa cabbage in a large bowl and sprinkle with 0.5 teaspoon salt. Toss and let sit 10 minutes to draw out moisture. After 10 minutes, firmly squeeze the cabbage in a clean kitchen towel or between hands to remove as much liquid as possible. Transfer squeezed cabbage to a mixing bowl.

Prepare other vegetables and tofu

If using fresh shiitake, remove stems and finely chop caps. If using dried, rehydrate in warm water for 20 minutes, drain, and finely chop. Grate zucchini and carrot; place zucchini in a towel and squeeze out excess moisture. Press tofu to remove excess water, then crumble into small pieces.

Combine filling

Add the crumbled tofu, grated zucchini, grated carrot, chopped shiitake, sliced green onions, minced garlic, and minced ginger to the bowl with the squeezed cabbage. Stir in 1 1/2 tablespoons soy sauce, 1 teaspoon sesame oil, 1 teaspoon toasted sesame seeds (if using), 1/2 teaspoon sugar, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon cornstarch. Mix thoroughly until evenly combined and slightly sticky when pressed—this helps the filling hold together during frying. Taste and adjust seasoning (add a little more soy sauce or salt if desired).

Set up an assembly station: a small bowl of water for sealing, a lightly floured or oiled work surface, and a plate for finished dumplings. Keep wrappers covered with a damp towel to prevent drying.

Place one wrapper flat in your palm or on the work surface. Put about 1 teaspoon to 1 1/2 teaspoons of filling in the center (adjust so wrapper isn't overstuffed). Dip a fingertip in water and run along the edge of the wrapper to moisten half the perimeter. Fold wrapper over the filling to form a half-moon and press edges to seal, removing excess air. For a traditional pleat: starting at one end, make 3–4 small pleats along the sealed edge, pressing each pleat firmly to seal. Repeat until all filling and wrappers are used. You should have about 30 dumplings.

Lightly brush or spray the bottom of each finished dumpling with a tiny amount of neutral oil to help crisping during frying. Keep assembled dumplings covered until ready to cook.

Heat the pan

Heat a large nonstick or well-seasoned skillet over medium heat. Add 2 tablespoons oil and swirl to coat.

Place dumplings in the pan in a single layer, flat side down, leaving a little space between each (you may need to cook in batches). Fry for 2–3 minutes, or until the bottoms are golden brown and crisp.

Carefully pour 1/2 cup water into the pan (it will sizzle). Immediately cover the skillet with a tight-fitting lid to trap steam. Reduce heat to medium-low and steam for 4–5 minutes, or until the wrapper becomes translucent and filling is cooked through. Remove lid and continue cooking 30–60 seconds to evaporate any residual water and re-crisp the bottoms.

Use a spatula to transfer dumplings to a serving plate. Repeat with remaining batches, adding a little more oil if needed.

While the last batch cooks, mix the dipping sauce: combine 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1/2 teaspoon sesame oil, 1/2 teaspoon gochugaru (or red pepper flakes), 1/2 teaspoon sugar or honey, 1/2 teaspoon toasted sesame seeds, and 1 teaspoon finely sliced green onion. Stir until sugar dissolves. Taste and adjust—add more vinegar for tang or more soy for saltiness.

Serve the yachae gun mandu hot with the dipping sauce on the side. Optionally garnish dumplings with a light sprinkle of toasted sesame seeds and sliced green onion.