Korean Egg Dumplings (Dalgyal Mandu) are easy to make. You just boil glass noodles, snip them up, and mix them with beaten egg, diced carrots and onion. Pan-fry until the base has set and fold in half to cook for a little longer.
They resemble little vegetables omelettes that are folded in half. So they’re shaped like traditional Korean mandu dumplings.
Ingredients
**SERVES 4 (Makes 10)**
**Egg Dumplings**
​
* 2.5 oz dangmyeon (Korean glass noodles) cooked and cut up * 2-3 green onion chopped * 1 small carrot (3 tbsp) finely diced * ⅓ regular onion (3 tbsp) finely diced * 4 eggs * 1 tbsp soy sauce * 1 tbsp sesame oil * salt * oil
**Dipping Sauce**
​
* 1 tbsp soy sauce * ½ tbsp apple cider vinegar * ½ tbsp sugar
Instructions
​
1. Boil 2.5 oz dangmyeon glass noodles for 8 minutes on high heat. Drain, rinse in cold water to cool, and drain. Use scissors to snip the noodles into small, bite-sized strands. 2. Meanwhile, make the dipping sauce by mixing 1 tbsp soy sauce, ½ tbsp apple cider vinegar, and ½ tbsp sugar. 3. Beat 4 eggs. Finely dice 1 small carrot (3 tbsp) and 1/3 onion (3 tbsp). Chop 2-3 green onions. Add the carrot, onion, green onion and snipped glass noodles into the beaten eggs. Season with 1 tbsp soy sauce, 1 tbsp sesame oil, and salt. Stir. 4. Heat a little oil in a large non-stick frying pan, and use ¼ cup (4 tbsp/a small ladle) to pour the egg mix into a circle. Repeat. Remember: continue to stir the egg mixture to prevent the heavy ingredients sinking to the bottom. 5. Pan-fry on medium-low heat and fold in half with a spatula and spoon when the base has set. Lower temperature as needed. Cook for several more minutes and flip to prevent excess browning on one side. 6. Serve your egg dumplings with dipping sauce.
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RECIPE LINK: [https://londonishungry.com/egg-dumplings-dalgyal-mandu/](https://londonishungry.com/egg-dumplings-dalgyal-mandu/)
Korean Egg Dumplings (Dalgyal Mandu) are easy to make. You just boil glass noodles, snip them up, and mix them with beaten egg, diced carrots and onion. Pan-fry until the base has set and fold in half to cook for a little longer.
They resemble little vegetables omelettes that are folded in half. So they’re shaped like traditional Korean mandu dumplings.
Ingredients
**SERVES 4 (Makes 10)**
**Egg Dumplings**
​
* 2.5 oz dangmyeon (Korean glass noodles) cooked and cut up
* 2-3 green onion chopped
* 1 small carrot (3 tbsp) finely diced
* ⅓ regular onion (3 tbsp) finely diced
* 4 eggs
* 1 tbsp soy sauce
* 1 tbsp sesame oil
* salt
* oil
**Dipping Sauce**
​
* 1 tbsp soy sauce
* ½ tbsp apple cider vinegar
* ½ tbsp sugar
Instructions
​
1. Boil 2.5 oz dangmyeon glass noodles for 8 minutes on high heat. Drain, rinse in cold water to cool, and drain. Use scissors to snip the noodles into small, bite-sized strands.
2. Meanwhile, make the dipping sauce by mixing 1 tbsp soy sauce, ½ tbsp apple cider vinegar, and ½ tbsp sugar.
3. Beat 4 eggs. Finely dice 1 small carrot (3 tbsp) and 1/3 onion (3 tbsp). Chop 2-3 green onions. Add the carrot, onion, green onion and snipped glass noodles into the beaten eggs. Season with 1 tbsp soy sauce, 1 tbsp sesame oil, and salt. Stir.
4. Heat a little oil in a large non-stick frying pan, and use ¼ cup (4 tbsp/a small ladle) to pour the egg mix into a circle. Repeat. Remember: continue to stir the egg mixture to prevent the heavy ingredients sinking to the bottom.
5. Pan-fry on medium-low heat and fold in half with a spatula and spoon when the base has set. Lower temperature as needed. Cook for several more minutes and flip to prevent excess browning on one side.
6. Serve your egg dumplings with dipping sauce.
RECIPE LINK: https://londonishungry.com/egg-dump
Thanks for posting!!