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Yaki Mandu

4

45 min

Yaki Mandu

Yaki Mandu Photo 1

Time

45 min

Serving

25 persons

Calories

125

Rating

4.00★ (13)

Author: Victoria Buriak
Yaki Mandu is a Korean dumpling that can be steamed or fried. They look a lot like Chinese pot-stickers. Yaki means fried in Japanese and Mandu means dumpling in Korean. They're great for parties or as an appetizer. There's a lot of prep in making these and they take some time, but as quick as you can fry them they'll be gone!

Ingredients

  • ground beef: 1 pound
  • ½ cups vegetable oil for frying: 1 piece
  • green onions: 0.5 cup (finely chopped)
  • cabbage: 0.5 cup (finely chopped)
  • carrot: 0.5 cup (finely chopped)
  • garlic: 0.5 cup (minced)
  • sesame oil: 4 tsp (divided)
  • sesame seeds: 1 Tbsp (toasted)
  • monosodium glutamate (such as Ac'cent®): 0.5 tsp
  • salt and ground black pepper: (to taste)
  • eggs: 2 piece
  • wonton wrappers: 1 pack (16 ounce pack)
  • soy sauce: 3 Tbsp
  • rice wine vinegar: 2 tsp
  • sesame seeds: 1 tsp (to taste, toasted)

Metric Conversion

Stages of cooking

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  1. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
    Yaki Mandu Photo 2
  2. Heat vegetable oil in a separate skillet over medium heat.
    Yaki Mandu Photo 3
  3. Mix green onions, cabbage, carrot, garlic, 1 tablespoon sesame oil, 1 tablespoon sesame seeds, monosodium glutamate, salt, and pepper into ground beef mixture; cook and stir until liquid is evaporated and vegetables are tender, 5 to 10 minutes. Transfer beef mixture to a bowl and mix in 1 egg.
    Yaki Mandu Photo 4
  4. Crack the second egg into a bowl and beat well.
    Yaki Mandu Photo 5
  5. Hold 1 wonton wrapper in the palm of your hand and brush a thin layer of beaten egg on 1 edge. Scoop about 1 teaspoon beef mixture into the center of the wrapper. Fold wrapper in half, corner to corner, to make a triangle and pinch the edges shut, crimping with your fingers to make a seal. Press the air out by cupping your fingers over the dumpling in your palm and pressing lightly.
    Yaki Mandu Photo 6
  6. Fry wontons in the hot oil until 1 side is browned, 2 to 3 minutes. Flip and cook until other side is browned, 2 to 3 minutes. Transfer wontons to a paper towel-lined plate to drain using a slotted spoon.
    Yaki Mandu Photo 7
  7. Whisk soy sauce, rice wine vinegar, 1 teaspoon sesame oil, and 1 teaspoon sesame seeds together in a bowl until dipping sauce is smooth. Serve alongside wontons.
    Yaki Mandu Photo 8

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