Simple Mandu Jeon (Dumpling Pancakes) Recipe Using Leftover Dumplings
Chef Lee Jung-seop’s Holiday Food Hack! Chuseok Special – Part 3: Making Delicious Mandu Jeon
This is a special recipe for those who enjoy homemade dumplings instead of traditional songpyeon during Chuseok. While steamed or in soup is delicious, turning dumplings into ‘jeon’ (savory pancakes) is surprisingly simple and creates a fantastic delicacy. The idea of making jeon from dumplings might sound unusual, but once you try it, your perspective will surely change. Try this recipe to make a special holiday dish with any leftover dumplings!
Mandu Jeon Ingredients- Dumplings (as needed, thawed)
- Eggs (appropriate amount based on the quantity of dumplings)
Dipping Soy Sauce- 2 Tbsp Soy Sauce
- 2 drops Vinegar
- Gochugaru (Korean chili flakes, to taste)
- 2 Tbsp Soy Sauce
- 2 drops Vinegar
- Gochugaru (Korean chili flakes, to taste)
Cooking Instructions
Step 1
If your dumplings are frozen, thaw them first. Once thawed, use scissors or a knife to finely chop the dumplings into small pieces. This helps them mix well with the egg and creates a softer texture when pan-fried.
Step 2
Crack the appropriate number of fresh eggs into the chopped dumplings. The eggs will act as a binder, helping the dumpling pieces stick together, and also add richness to the flavor.
Step 3
Using a spoon or spatula, mix the dumplings and eggs thoroughly until well combined and there are no large clumps. Ensuring the dumpling filling and egg are evenly mixed will help the jeon hold its shape beautifully when cooking.
Step 4
Heat a frying pan over medium heat and add a generous amount of cooking oil. Ladle portions of the dumpling mixture into the hot pan to form small pancakes. Fry on both sides until golden brown and slightly crispy. Cooking over gentle heat ensures the inside is cooked through without burning the outside.
Step 5
Once nicely browned, you can cut the mandu jeon into bite-sized pieces and arrange them on a serving plate. Your delicious mandu jeon is now ready!
Step 6
Prepare a simple dipping sauce to enhance the flavor. Mix 2 tablespoons of soy sauce with 2 drops of vinegar for a touch of tanginess. For a bit of heat, feel free to add a pinch of gochugaru according to your preference. Dipping the freshly made mandu jeon into this sauce elevates the taste to a delightful level.
