Crispy Fried Dumpling Wrappers with Chewy Fish Cake and Glass Noodle Stir-fry
Don’t Toss Leftover Dumpling Wrappers! Transform Them into This Delicious Snack – Crispy Fried Goodness Paired with Savory Stir-fry
Have you ever bought dumpling wrappers with the intention of making dumplings, only to find yourself with leftovers that feel too much of a hassle to use? Worry no more! Instead of the complicated process of making dumplings, let’s turn those wrappers into a delightfully crispy snack. We’ll also whip up a savory and slightly sweet fish cake and glass noodle stir-fry to perfectly complement the fried wrappers. It’s a fantastic way to clear out your fridge and create a satisfying meal or snack!
Fish Cake & Glass Noodle Stir-fry Ingredients- 1 handful dried glass noodles (about 50g)
- 4 sheets fish cake (eomuk)
- 1 handful green onion (use both white and green parts)
- 2 Tbsp minced garlic (approx. 20g)
Fish Cake & Glass Noodle Stir-fry Seasoning- 2 Tbsp gochujang (Korean chili paste)
- 4 Tbsp corn syrup (adjust sweetness to taste)
- Pinch of black pepper (to taste)
- 2 Tbsp gochujang (Korean chili paste)
- 4 Tbsp corn syrup (adjust sweetness to taste)
- Pinch of black pepper (to taste)
Cooking Instructions
Step 1
First, let’s prepare the ingredients for the fish cake and glass noodle stir-fry. Soak the dried glass noodles in cold water for about 30 minutes to 1 hour before cooking. This helps them absorb the sauce better and become wonderfully chewy. Slice the fish cakes into bite-sized pieces, about 2cm wide. Finely chop the green onion, separating the white and green parts if you prefer, and have your minced garlic ready.
Step 2
Now, let’s make the seasoning for the stir-fry. In a bowl, combine 2 tablespoons of gochujang, 4 tablespoons of corn syrup, and a pinch of black pepper. Mix well until smooth. You can substitute corn syrup with rice syrup or adjust the sweetness to your preference. Pour this mixture into a small pot or pan and bring it to a simmer over medium-low heat. Once the sauce starts to bubble, add the soaked glass noodles and chopped green onions. Cook until the glass noodles are almost tender. Then, add the sliced fish cakes and continue to cook, stirring occasionally, for another 2-3 minutes, or until the fish cakes are softened and the noodles are well-coated with the sauce.
Step 3
While the stir-fry is finishing up, it’s time to fry the dumpling wrappers. Heat a generous amount of cooking oil in a wide pan or wok over medium heat. Carefully add the dumpling wrappers one by one, ensuring not to overcrowd the pan. Fry them until they turn golden brown and start to bubble. Using tongs, flip the wrappers and fry the other side until equally crispy and golden. Once fried, remove the wrappers and place them on a paper towel-lined plate to drain any excess oil. Serve them immediately while they are hot and wonderfully crisp! Plate the crispy fried dumpling wrappers alongside the delicious fish cake and glass noodle stir-fry for a delightful meal.
