Lee Yeon-bok's Gyeran Buchu Gunmandu
A method to make super simple Taiwanese-style pan-fried dumplings using only two basic ingredients—eggs and chives—with a crispy exterior and a moist, tender interior.
Ingredients needed 2 servings
Recipe
Cooking tips
- When scrambling the eggs, cook them until the bottom is slightly browned and crispy rather than moist. This prevents excess moisture when assembling the dumplings.
- Moistening the wrapper edges by pressing them against a damp paper towel is much easier and faster than using a bowl of water and your fingers.
- Since the filling is already cooked, only fry the dumplings briefly until the wrapper is crispy and golden.
Recommended for
- Those who want to enjoy light, easily digestible dumplings without meat.
- Those who want to quickly make a unique snack or a clean beer snack at home.
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