Crispy Japchae Rice Paper Dumplings

Method

1. Bring water to a boil in a 20 cm pot over high heat and cook the dry noodles straight from the pack for 7 min. When clear and chewy, rinse in cold water, drain very well and chop into 2 cm pieces.

   Add in this stepSweet potato glass noodles (dangmyeon) 60 g

   high heat

2. Heat 1 tsp oil in a 24 cm pan over medium-high heat and stir-fry the ground beef with the finely chopped shiitake and carrot for 4 min, until the beef is crumbly and the moisture has cooked off. Spread on a plate to cool slightly.

   Add in this stepCooking oil (for frying) 0.6 tbspGround beef 80 gFresh shiitake mushrooms 2Carrot 40 g

   medium-high heat

3. In a large bowl mix the noodles, the fried mixture, the chives cut into 1 cm lengths, the egg, soy sauce, sugar, sesame oil and pepper. The egg binds the filling together.

   Add in this stepGarlic chives 30 gEgg 1Soy sauce 4 tspSugar 1 tspToasted sesame oil 2 tspBlack pepper to taste

4. Fill a wide plate with lukewarm water and dip a sheet of rice paper for just 2 to 3 seconds (it softens as you work even if it still feels stiff). For each dumpling (2 per serving) put a heaped tablespoon of filling in the centre of one sheet, fold into a square, then set it seam-side down on a second sheet and wrap again.

   Add in this stepRice paper (22 cm rounds) 8

5. Heat the rest of the oil in a pan over medium heat and place the dumplings so they do not touch. Fry in 1 batch(es): 3 min on the first side, then flip and fry 2 min, until both sides are golden and crisp. Drain on paper towels.

   Add in this stepCooking oil (for frying) 2.4 tbsp

   medium heat

6. Mix the dipping sauce ingredients and serve the dumplings hot.

   Add in this stepSoy sauce (dipping sauce) 2 tbspRice vinegar (dipping sauce) 2 tspKorean chili flakes (dipping sauce) ½ tspToasted sesame seeds (dipping sauce) 1 tsp