Lee Yeon-bok's Gyeran Buchu Gunmandu

Name: Lee Yeon-bok's Gyeran Buchu Gunmandu
Cook time: 25 min
Total time: 25 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 5 eggs; chives (as needed); 1 pack dumpling wrappers; 1 tbsp mirin; a pinch of seasoned salt; 3 tbsp oyster sauce; 3 tbsp cooking oil (for scrambling eggs); cooking oil (as needed, for frying dumplings)

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.

25 min Difficulty Easy Snacks & desserts

Main ingredients

eggs chives dumpling wrappers mirin oyster sauce

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eggs chives dumpling wrappers mirin oyster sauce

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2 servings

Recipe

Crack 5 eggs into a bowl. Add 1 tbsp mirin, a pinch of seasoned salt, and 3 tbsp oyster sauce. Mix well.
Heat a pan, add 3 tbsp cooking oil, and pour in the egg mixture. Scramble and stir until roughly cooked, with the bottom slightly golden brown. Turn off the heat and let cool.
Wash the chives thoroughly, remove excess water, and finely chop into uniform pieces.
Add the chopped chives directly to the cooled scrambled eggs and mix evenly to complete the filling. The residual heat from the eggs will gently wilt the chives.
Lay several layers of paper towels on a plate and dampen them with water. Lightly press the edges of a dumpling wrapper against the damp towel to moisten them.
Place a generous amount of filling in the center of the wrapper, fold in half, and press the edges firmly to seal the dumpling securely.
Pour enough oil into a frying pan to coat the bottom. Place the dumplings in the pan and fry until both sides are golden brown and crispy.

Mix eggs with mirin, seasoned salt, and oyster sauce, then scramble in a pan until golden and let cool.
Mix finely chopped chives with the scrambled eggs to make a light filling.
Use a damp paper towel to easily moisten the edges of dumpling wrappers.
Fill the wrappers with the filling, fold in half, and seal tightly.
Fry the dumplings in enough oil until crispy and golden on both sides.

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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Lee Yeon-bok's Gyeran Buchu Gunmandu

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