Photo: Korea Ministry of Food and Drug Safety

Egg Dumplings with Tomato Sauce

Name: Egg Dumplings with Tomato Sauce
Cuisine: South Korea
Ingredients: 7 g Eggplant; 5 g Glass noodles (dangmyeon); 75 g Eggs (1.5 pcs); 5 g Garlic chives; 10 g Onion; 3 g Cooking oil; 30 g Whole peeled tomatoes; 1 g Bay leaf; 1 g Parsley; 3 g Garlic; 0.5 g Glasswort salt (hamcho salt); 0.5 g Black pepper

계란만두&토마토소스

Side dish · Grilled

Side dishesCourse

154kcal · per serving

Not spicySpice

🌱 VegetarianGluten-free

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Recipe

Egg Dumplings with Tomato Sauce

Not spicyVegetarianGluten-freeContains: egg

Ingredients Tap an ingredient to check it off

Servings1

Eggplant가지
7 g
Glass noodles (dangmyeon)당면
5 g
Eggs계란(1.5 pcs)
75 g
Garlic chives부추
5 g
Onion양파
10 g
Cooking oil식용유
3 g
Whole peeled tomatoes토마토홀
30 g
Bay leaf월계수잎
1 g
Parsley파슬리
1 g
Garlic마늘
3 g
Glasswort salt (hamcho salt)함초소금
0.5 g
Black pepper후추
0.5 g

Nutrition per serving

154kcal

12.2gCarbs

11.7gProtein

6.5gFat

681.3mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Soak the glass noodles in water, then chop the soaked noodles, eggplant, garlic chives, and onion.
Beat the eggs well.
Mix the eggs evenly with the prepped vegetables and pepper.
Spoon the mixture onto an oiled pan in oval shapes about 10 cm across, and when half cooked, fold over to make flat dumpling shapes.
Boil the whole peeled tomatoes, bay leaf, and glasswort salt to make a sauce.
Pour the sauce over the finished egg dumplings and garnish with parsley.

💡 TipThe sauce is made with potassium-rich tomatoes instead of ketchup.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.