Chewy Glass Noodle and Egg Dumplings
How to Make Glass Noodle and Egg Dumplings: Simple Glass Noodle Recipe
These glass noodle and egg dumplings are made using leftover japchae or simply glass noodles. Enjoy the delightfully chewy texture of the glass noodles in these flavorful dumplings. They are a perfect snack or side dish made with simple ingredients, loved by both kids and adults.
Dumpling Batter Ingredients
- 100g glass noodles
- 1/2 stalk green onion
- 4 eggs
- 1-2 pinches salt
- 1/2 Tbsp potato starch
Glass Noodle Seasoning
- 1 Tbsp sugar
- 2 Tbsp soy sauce
- 1 Tbsp sesame oil
- Pinch of black pepper
Dipping Sauce
- 1 Tbsp minced green onion
- 2 Tbsp soy sauce
- 1 Tbsp cooking wine (mirin)
- 1/2 Tbsp vinegar
- 1/2 Tbsp sesame oil
- Sesame seeds
- 1 Tbsp sugar
- 2 Tbsp soy sauce
- 1 Tbsp sesame oil
- Pinch of black pepper
Dipping Sauce
- 1 Tbsp minced green onion
- 2 Tbsp soy sauce
- 1 Tbsp cooking wine (mirin)
- 1/2 Tbsp vinegar
- 1/2 Tbsp sesame oil
- Sesame seeds
Cooking Instructions
Step 1
First, prepare 100g of glass noodles. Bring a pot of water to a boil and add the glass noodles. Stir them occasionally to prevent sticking and boil for about 5 minutes until cooked. Be careful not to overcook them, as they can become mushy.
Step 2
Once cooked, drain the glass noodles thoroughly in a colander. Excess water can make the batter too wet. Then, use kitchen scissors to cut the noodles into bite-sized pieces, about 2-3 cm long. If using thick noodles, it’s best to cut them a couple of times.
Step 3
To season the cut glass noodles, add the seasoning ingredients. Start with 1 tablespoon of sugar and mix well to allow the sweetness to penetrate the noodles. Then, add 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, and a pinch of black pepper. Mix everything thoroughly, gently massaging the noodles to ensure the seasoning is evenly distributed.
Step 4
Finely mince the green onion. Slice the portion of green onion you’ll be using thinly first, then chop it finely with a knife on a cutting board. Adding finely minced green onion will infuse a subtle aroma into the dumplings, enhancing their flavor.
Step 5
Now, let’s make the dumpling batter. To the seasoned glass noodles, add the minced green onion, crack in 4 fresh eggs, add 1-2 pinches of salt for seasoning, and finally, 1/2 tablespoon of potato starch. The potato starch acts as a binder, helping the dumplings hold their shape when frying. Mix all ingredients together until you have a smooth, cohesive batter without any lumps.
Step 6
Heat a non-stick skillet over medium-low heat and add a generous amount of cooking oil. Using a ladle or large spoon, scoop portions of the batter and carefully place them onto the hot pan, forming round shapes. Avoid using high heat, as this can burn the outside before the inside is cooked.
Step 7
Once the bottom of the batter starts to turn golden brown and the edges appear cooked, it’s time to shape them. Gently fold each round dumpling in half using a spatula or ladle to create a half-moon shape. This folding technique helps the inside cook more thoroughly.
Step 8
Continue to cook the half-moon shaped dumplings, flipping them occasionally, until the egg inside is fully cooked and both sides are a beautiful golden brown. Keep the heat on medium-low to ensure they cook through without burning. Once perfectly cooked, you’ll have delightful glass noodle and egg dumplings with a chewy texture and rich egg flavor. Serve them with the prepared dipping sauce and enjoy!
