About this recipe:'Mandu' means 'dumpling' in Korean and Yaki Mandu (also known as Gun Mandu) are the golden fried parcels filled with delicious east Asian ingredients like rice noodles, cabbage, tofu, eggs, toasted sesame oil, spring onion and seasoning. This recipe adds courgettes for an even richer flavour. You will love biting into these crisp-on-the-outside, soft-on-the-inside parcels of yummy goodness! Note: You can buy wonton wrappers at Asian and Chinese shops or markets.
110g rice vermicelli
1/2 medium cabbage, cored and shredded
335g firm tofu
2 small courgettes, shredded
4 spring onions, chopped
4 cloves garlic, finely chopped
1 tablespoon ground black pepper
2 tablespoons toasted sesame oil
2 eggs, slightly beaten
2 teaspoons salt
335g wonton wrappers
120ml vegetable oil for frying
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Method Prep:45min › Cook:15min › Ready in:1hr
Bring a pot of water to the boil and drop in the vermicelli; boil until the noodles are soft but not mushy, 3 to 5 minutes, stirring occasionally. Rinse with cold water, and drain in a colander set in the sink. Chop the noodles up into small pieces, and set aside.
Wrap the shredded cabbage in a kitchen towel or a length of cheesecloth, 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 mixed and the tofu is broken up into very small chunks.
Place a round 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, enclosing the filling, and pinch the edges together to make a half-moon shape. Lay the completed rolls on a baking tray while you finish filling and folding the rest.
Heat the vegetable oil in a heavy frying pan, and working in batches, fry the dumplings until golden brown, 2 to 3 minutes per side.