Time
45 min
Serving
25 persons
Calories
125
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
-
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.
-
Heat vegetable oil in a separate skillet over medium heat.
-
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.
-
Crack the second egg into a bowl and beat well.
-
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.
-
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.
-
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.
