Side Dishes

Egg 'Dumplings' with Tomato Sauce

Name: Egg 'Dumplings' with Tomato Sauce
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 7 g Eggplant; 5 g Glass noodles (dangmyeon); 1½ (75 g) Eggs; 5 g Garlic chives (buchu); 10 g Onion; 0.5 g Ground black pepper; 3 g Cooking oil; 30 g Canned whole tomatoes; 1 g Bay leaf; 3 g Garlic; 0.5 g Glasswort (hamcho) salt; 1 g Parsley (garnish)

계란만두

Omelet half-moons filled with chopped glass noodles, eggplant, chives and onion, folded like flat dumplings and topped with a sauce of whole tomatoes, bay leaf and glasswort salt. Potassium-rich tomato replaces ketchup.

🇰🇷 A twist on Mandu — see the classic korean dumplings recipe →

📝 Step-by-Step Instructions

Soak the glass noodles, then finely chop them with the eggplant, chives and onion.

Egg 'Dumplings' with Tomato Sauce — step 1

Beat the eggs well.

Egg 'Dumplings' with Tomato Sauce — step 2

Mix the eggs with the prepared vegetables and pepper.

Egg 'Dumplings' with Tomato Sauce — step 3

Spoon 10 cm ovals of the mixture into an oiled pan and, when half set, fold over into flat dumpling shapes.

Egg 'Dumplings' with Tomato Sauce — step 4

Simmer the whole tomatoes, bay leaf and glasswort salt into a sauce.

Egg 'Dumplings' with Tomato Sauce — step 5

Spoon the sauce over the egg dumplings and garnish with parsley.

Egg 'Dumplings' with Tomato Sauce — step 6

📊 Nutrition Facts (per serving)

154.1Calories (kcal)

12.2 gCarbs

11.7 gProtein

6.5 gFat

681.3 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.