Delicious Slow-Aging Eggplant Dumplings
These are light dumplings made with eggplant wrappers. Coated in starch and steamed, they have a chewy texture, and are recommended for those who find wheat dumpling wrappers heavy.
Ingredients needed 2 servings
Recipe
Cooking tips
- You can use tofu instead of pork.
- It's even more delicious when dipped in a vinegar-soy dipping sauce made by mixing 1 tbsp Jin-ganjang, 1 tbsp vinegar, and 1 tbsp water.
- If you don't have Yeondusoon (Yondu Soon), you can substitute with brewed soy sauce, tuna extract, or white soy sauce, or any seasoning that adds umami.
Recommended for
- Those who find wheat dumpling wrappers heavy.
- Those looking for light and healthy dumplings.
- Those who want to enjoy eggplant in a new way.
Shop ingredients on Coupang(Ad)
How did it turn out when you followed this recipe?
Loading cooking feedback…
Cooked-it reviews
No reviews yet. Be the first to leave one.
You might also like
- Baek Jong-won's Kimchi Mandu
- Ttukdak Hyung's Shrimp Dumplings
- Lee Won-il's Smoked Duck and Chive Mandu
- Striker Chef's Camping Confit Eggplant Fries
- Striker Chef's Pork Belly Egg Stew with Crispy Eggplant
- Ttukdak Hyung's Bibim Mandu
- Lee Yeon-bok's Fortune Pouch Dumplings
- Chinese Cuisine Witch's Yaki Mandu
- Lee Yeon-bok's Yu Xiang Eggplant Stir-fry
- This Man's Cook Ahyang Gaji
