STEP 1/8
Use scissors to examine the leftover japchae. Cut it into small pieces, please.
STEP 2/8
I'm going to add tofu for a softer texture. Put water in the tofu and microwave it for 2 minutes. Then it has the effect of blanching.
STEP 3/8
Crush the blanched tofu into a cloth and squeeze the water completely. And put it in the japchae!!!
STEP 4/8
I put an egg in it for persistence. It's also soft. And since tofu is in it, add a little salt to season it, and beat the egg well to make dumpling dough.
STEP 5/8
With tofu and eggs, I think I've become more persistent than the oily japchae. Before, I used to just put japchae in and make it's LOL Now, you just have to put japchae dumpling filling in the dumpling skin and make it.
STEP 6/8
Make japchae dumplings and put them in the freezer. If it's frozen in this condition, put it in a sanitary vinyl and keep it in the freezer so that it doesn't stick to each other. To taste it, I make fried dumplings.
STEP 7/8
Fry dumplings in the heated oil. Then it's fried dumplings and fried dumplings. The dumplings sold in Chinese restaurants are not fried dumplings, but fried dumplings.
STEP 8/8
Japchae dumplings are made using leftover Japchae, which is crispy on the outside and oil from Japchae on the inside.