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This Man's Cook's Zucchini Egg Dumplings | 모두의 레시피

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This Man's Cook
This Man's Cook's Zucchini Egg Dumplings

This Man's Cook's Zucchini Egg Dumplings

Name: This Man's Cook's Zucchini Egg Dumplings
Cook time: 45 min
Total time: 45 min
Yield: 3 servings
Cuisine: Korean
Ingredients: glass noodles 80g; zucchini 1 piece; salt 1/2 tablespoon (for soaking); green chili pepper 1 piece; scallion white part 15cm; egg 4 pieces; seasoning salt 1/2 teaspoon; black pepper 1/3 teaspoon; sesame oil 1 tablespoon; panko 3 tablespoons; vegetable oil as needed

A savory and satisfying snack featuring crisp zucchini soaked in salt and chewy glass noodles, mixed into an egg dough and pan-fried into half-moon shapes.

🙋 Recommended for

⭐ Those looking to try healthy, flour-free dumplings with a light, delicate flavor
⭐ Parents seeking a sweet, savory, nutritious snack that kids will love

45 min Difficulty Easy Snacks & desserts

Main ingredients 🥩

glass noodleszucchinigreen chili pepperscallioneggpankovegetable oil

Tags 🏷️

super simple unique dish kid-friendly snack

Visit

Source: YouTubeThis Man's Cook

Detailed recipeQuick recipe

Ingredients needed 🛒3 servings

glass noodles 80g
zucchini 1 piece
salt 1/2 tablespoon (for soaking)
green chili pepper 1 piece
scallion white part 15cm

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egg 4 pieces

seasoning salt 1/2 teaspoon

black pepper 1/3 teaspoon

sesame oil 1 tablespoon

panko 3 tablespoons

vegetable oil as needed

Recipe 🍳

Soak 80g of glass noodles in cold water for at least 1 hour. (If short on time, boil in hot water for 8 minutes.)
Slice zucchini thinly using a mandoline, then mix with 1/2 tablespoon of salt and let sit for 30 minutes to draw out moisture.
Score the green chili pepper in a cross shape, remove seeds, and finely chop. Finely mince the white part of the scallion.
Squeeze out as much moisture as possible from the soaked zucchini using your hands.
Cut the soaked glass noodles into about 2cm lengths, then add to a mixing bowl with the minced ingredients.
Crack 4 eggs into the bowl with the prepared ingredients.
Add 1/2 teaspoon seasoning salt, 1/3 teaspoon black pepper, 1 tablespoon sesame oil, and 3 tablespoons panko. Mix thoroughly until the mixture holds together without clumping.
Heat a pan over medium heat and add generous amount of vegetable oil. Scoop the mixture by spoonfuls and spread it thinly and evenly to form round shapes.
Once the bottom is golden brown, fold in half to create a half-moon shape. Flip front and back 2–3 times to ensure the inside—especially the noodles and egg—is fully cooked.

Soak glass noodles and cut into short pieces; slice zucchini and soak in salt, then squeeze out all moisture.
Combine all prepared ingredients, eggs, seasonings, and panko in a bowl to make the dough.
Place spoonfuls of dough onto an oiled pan and cook slowly, folding in half and flipping until golden on both sides.

Cooking tips 💡

After salting the zucchini, squeeze out as much moisture as possible to prevent the dough from becoming too soft and to maintain a crisp texture.
To avoid burning the outside while leaving the inside undercooked, always cook over medium-low heat.
For extra flavor, serve with a splash of light soy sauce or ketchup according to taste.

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