Rice Paper Japchae Dumplings: Deliciously Chewy Dumplings Using Leftover Japchae
Rice Paper Japchae Dumplings: Deliciously Chewy Dumplings Using Leftover Japchae
How to Make Rice Paper Japchae Dumplings: A Creative Way to Use Leftover Japchae
A few days ago, I shared a simple recipe for making chives and fish cake japchae. Today, I’m following up with another easy recipe: making simple japchae dumplings using your leftover japchae! Instead of using traditional flour wrappers, these dumplings are made with rice paper, resulting in a wonderfully chewy and clean-tasting bite. I always make these when I have leftover japchae. While leftover japchae can be used in dishes like japchae-bap or japchae gimmari, these rice paper dumplings offer a particularly satisfying texture. The process is quite straightforward: lightly stir-fry the japchae, add a couple of eggs to scramble and mix in, creating the filling. Then, simply spoon the filling onto softened rice paper, fold it up, and pan-fry until golden brown. The heat will automatically seal the wrappers as they cook. I’ll guide you step-by-step on how to perfectly revive leftover japchae into a warm and delicious dumpling.
Ingredients- 1 bowl of Japchae (about a full soup bowl)
- 10 sheets of Rice Paper
- 2 Eggs
- Cooking Oil (as needed)
- 0.5 Tbsp Soy Sauce (optional)
Cooking Instructions
Step 1
First, I’m taking out the leftover japchae that was made with chewy fish cakes instead of meat and fragrant chives instead of spinach. It was delicious and didn’t get soggy easily, making it perfect for repurposing into dumplings. The amount prepared is enough to fill a soup bowl generously.
Step 2
Heat about 1 tablespoon of cooking oil in a pan over medium heat and add the japchae. Gently stir-fry it, loosening any clumps so it’s easy to handle as a dumpling filling. Cook just until the noodles become translucent. Avoid overcooking.
Step 3
Push the stir-fried japchae to one side of the pan. Add another drizzle of cooking oil to the empty space, and crack in 2 eggs.
Step 4
Immediately scramble the eggs right in the pan, mixing them as they cook. Aim for a soft scramble.
Step 5
Now, mix the japchae and the scrambled eggs together. Taste the filling and, if needed, add about half a tablespoon of soy sauce to season according to your preference.
Step 6
Prepare the rice paper by dipping one sheet at a time into lukewarm water for about 10-20 seconds until it becomes pliable. Be careful not to soak it for too long, or it might tear.
Step 7
Place about 2 tablespoons of the japchae filling in the center of the softened rice paper.
Step 8
Fold the rice paper in half, like closing a book, bringing the sides together. You don’t need to press the edges to seal them like traditional dumplings. As they cook, the rice paper will naturally adhere and seal itself.
Step 9
Heat about 3-4 tablespoons of cooking oil in a pan over low heat. Place the prepared rice paper dumplings into the hot oil. Cook them gently over low heat to ensure they cook through without burning.
Step 10
As the dumplings sizzle and cook, you’ll see the edges of the rice paper automatically fusing together, creating a sealed dumpling. They will start to turn a nice golden brown.
Step 11
Using a spatula, carefully flip the dumplings to brown the other side. Since the wrappers are thin, handle them gently to prevent tearing. Once both sides are golden brown and crisp, they are ready! These rice paper japchae dumplings offer a delightful contrast between the thin, soft, yet crispy wrapper and the flavorful japchae filling, making them even more delicious than traditional dumplings. They are also much lighter and less greasy, so you can enjoy more without feeling overly full. If you have leftover japchae, this recipe is a must-try! I’ve also included the japchae recipe itself, so you can make it from scratch if you prefer. Enjoy this wonderful dish as a special treat any day of the week, not just for holidays.
