Glass Noodle Curry Egg Dumplings: No Wrapper Needed!
A Delicious Egg Dumpling Recipe Using Leftover Japchae or Glass Noodles, No Dumpling Wrappers Required!
These egg dumplings are a special treat we make whenever we have leftover Japchae (Korean stir-fried noodles)! Today, we made them even without Japchae. My son wanted them so badly, so I quickly prepared them using boiled glass noodles. I’ve also added a sprinkle of curry powder for an extra layer of flavor. Here’s a foolproof and simple dumpling recipe that’s surprisingly delicious, even without wrappers!
Essential Ingredients- Glass noodles: Half a handful (approx. 50g)
- Kimchi: About 1/4 head’s worth (with the filling removed and finely chopped)
- Eggs: 2 large
- Curry powder: 1/2 Tbsp
Seasoning & Optional Ingredients- Sesame oil: 1/3 Tbsp
- Soy sauce: 1/3 Tbsp
- Cooking oil: A little (for greasing the pan)
- Boiled broccoli leaves: A small amount (optional, finely chopped)
- Sesame oil: 1/3 Tbsp
- Soy sauce: 1/3 Tbsp
- Cooking oil: A little (for greasing the pan)
- Boiled broccoli leaves: A small amount (optional, finely chopped)
Cooking Instructions
Step 1
First, prepare the glass noodles. Place the glass noodles in boiling water and cook until they are soft and pliable. (If you are using leftover Japchae, you can skip this step and use the glass noodles from the Japchae.) You’ll only be using a portion of the glass noodles, so adjust the quantity accordingly. Using too many glass noodles can cause the dumplings to break apart easily.
Step 2
Remove the white inner parts of the kimchi and finely chop it so it mixes well into the dumpling filling. It’s best to squeeze out any excess liquid from the kimchi.
Step 3
Place the boiled glass noodles on a cutting board. Using kitchen scissors or a knife, cut the glass noodles into small pieces so they blend well into the dumpling filling. If the noodles are too long, it can be difficult to shape or cook the dumplings.
Step 4
Add sesame oil and soy sauce to the chopped glass noodles and gently mix them together to season. This seasoning step will greatly enhance the flavor of the noodles.
Step 5
Add the finely chopped kimchi (make sure to squeeze out any liquid) to the seasoned glass noodles and mix everything thoroughly. The tangy flavor of the kimchi adds a wonderful depth to the dumpling filling.
Step 6
Now, add the curry powder and crack in the two eggs. Whisk everything together with a whisk or spoon until well combined. The curry powder adds a beautiful color and an aromatic twist to the dumplings.
Step 7
If you have some boiled broccoli prepared, finely chop the leaves and add them to the mixture. Broccoli adds nutritional value and a pleasant texture, but it’s perfectly fine to omit it if you don’t have any.
Step 8
Heat a little cooking oil in a pan over medium-low heat. Spoon about a tablespoon of the mixture onto the pan, shaping them into dumplings. You can make them oval or half-moon shaped, whichever you prefer. Cook them slowly over medium-low heat.
Step 9
Once the bottom of the dumplings starts to turn lightly golden brown, use a spatula or chopsticks to gently fold each dumpling in half, creating a half-moon shape. It’s important to fold them when they are slightly cooked, not fully cooked, to maintain their shape. Continue to cook, flipping them over to ensure the other side is also cooked through. If they are fully cooked, they will be difficult to shape, so folding them while slightly set is key.
