Yaki Mandu (Korean Fried Dumplings) Recipe

Introduction

Yaki Mandu are crispy Korean dumplings filled with a savory mixture of ground beef and fresh vegetables. Perfectly pan-fried to golden perfection, these dumplings make a delightful appetizer or snack that’s both flavorful and satisfying.

Ingredients

• 1 pound ground beef
• ½ cup finely chopped green onions
• ½ cup finely chopped cabbage
• ½ cup finely chopped carrot
• 4 cloves garlic, minced
• 4 teaspoons sesame oil, divided
• 1 tablespoon toasted sesame seeds
• ½ teaspoon monosodium glutamate
• Salt and ground black pepper to taste
• 2 large eggs
• 1 ½ cups vegetable oil for frying
• 1 (16 ounce) package wonton wrappers
• 3 tablespoons soy sauce
• 2 teaspoons rice wine vinegar
• 1 teaspoon toasted sesame seeds, or more to taste

Instructions

1. Step 1: Heat a large skillet over medium-high heat. Add ground beef and cook, stirring until browned and crumbly, about 5 to 7 minutes. Drain and discard excess grease.
2. Step 2: Add green onions, cabbage, carrot, garlic, 1 tablespoon sesame oil, 1 tablespoon sesame seeds, monosodium glutamate, salt, and pepper to the beef. Cook and stir until liquid evaporates and vegetables are tender, about 5 to 10 minutes.
3. Step 3: Transfer the beef mixture to a bowl and mix in 1 beaten egg. Set aside.
4. Step 4: Heat vegetable oil in a separate skillet over medium heat for frying.
5. Step 5: Beat the second egg in a small bowl. Hold one wonton wrapper in your palm and brush a thin layer of beaten egg along one edge.
6. Step 6: Place about 1 teaspoon of the beef mixture in the center of the wrapper. Fold the wrapper in half diagonally to form a triangle, pressing edges to seal and crimp tightly. Press out any air by gently cupping the dumpling in your hand and pressing lightly.
7. Step 7: Fry the wontons in hot oil until one side is golden brown, about 1 to 2 minutes. Flip and cook the other side until browned, about 1 to 2 minutes. Remove and drain on paper towels.
8. Step 8: To make the dipping sauce, whisk together soy sauce, rice wine vinegar, 1 teaspoon sesame oil, and 1 teaspoon toasted sesame seeds in a small bowl until smooth.
9. Step 9: Serve the fried mandu warm with the dipping sauce on the side.

Tips & Variations

• For a vegetarian version, substitute ground beef with finely chopped mushrooms or tofu.
• Adjust the amount of garlic and green onions based on your preference for a milder or stronger flavor.
• Use a nonstick skillet and maintain medium heat to ensure even browning without burning.
• To make ahead, freeze the assembled mandu on a tray before frying; cook them straight from frozen, adding a couple of extra minutes to frying time.

Storage

Store leftover fried mandu in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat or in an oven at 350°F (175°C) until warmed through and crispy. Avoid microwaving as it may make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the mandu instead of frying?

Yes, you can bake them at 400°F (200°C) on a greased baking sheet for 15 to 20 minutes, flipping halfway through, until golden and crisp.

What can I use instead of monosodium glutamate (MSG)?

If you prefer to avoid MSG, you can omit it or substitute with a pinch of additional salt or a splash of soy sauce to enhance umami flavor.

Yaki Mandu (Korean Fried Dumplings) Recipe

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★★★★★

4.9 from 77 reviews

• Author: lilan
• Total Time: 35 minutes
• Yield: 25 dumplings 1x

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Description

Yaki Mandu are Korean pan-fried dumplings filled with a savory mixture of ground beef, fresh vegetables, and aromatic seasonings. Crispy on the outside and juicy inside, these bite-sized dumplings are perfect as an appetizer or snack, paired with a tangy soy-sesame dipping sauce.

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Ingredients

Scale 1x2x3x

Filling

• 1 pound ground beef
• ½ cup finely chopped green onions
• ½ cup finely chopped cabbage
• ½ cup finely chopped carrot
• 4 cloves garlic, minced
• 1 tablespoon sesame oil (from the 4 teaspoons divided)
• 1 tablespoon toasted sesame seeds
• ½ teaspoon monosodium glutamate
• Salt and ground black pepper to taste
• 1 large egg (for mixing into filling)

Dumplings

• 1 (16 ounce) package wonton wrappers
• 1 large egg (beaten, for sealing wrappers)
• 1 ½ cups vegetable oil for frying

Dipping Sauce

• 3 tablespoons soy sauce
• 2 teaspoons rice wine vinegar
• 1 teaspoon toasted sesame seeds
• 1 teaspoon sesame oil (from the 4 teaspoons divided)

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Instructions

1. Prepare the filling: Heat a large skillet over medium-high heat. Add the ground beef and cook, stirring and breaking it apart, until browned and crumbly, about 5 to 7 minutes. Drain and discard excess grease.
2. Add vegetables and seasonings: To the cooked beef, add the chopped green onions, cabbage, carrot, minced garlic, 1 tablespoon sesame oil, 1 tablespoon toasted sesame seeds, monosodium glutamate, salt, and black pepper. Cook, stirring occasionally, until the liquid evaporates and vegetables become tender, about 5 to 10 minutes.
3. Mix in egg: Transfer the beef and vegetable mixture to a bowl and stir in one beaten egg to help bind the filling.
4. Heat oil for frying: In a separate skillet, pour the vegetable oil and heat it over medium heat until hot enough for frying.
5. Prepare egg wash: Crack the second egg into a small bowl and beat it well; this will be used to seal the dumpling wrappers.
6. Assemble dumplings: Hold one wonton wrapper in your palm. Brush a thin layer of beaten egg along one edge of the wrapper. Place about one teaspoon of the beef filling in the center. Fold the wrapper in half to form a triangle, pressing and crimping the edges to seal it tightly. Press out any air by gently cupping the dumpling in your hand and pressing lightly.
7. Fry dumplings: Carefully place dumplings in the hot oil in batches. Fry each side until golden brown and crispy, about 1-2 minutes per side. Remove dumplings with a slotted spoon and drain on paper towels to remove excess oil.
8. Make dipping sauce: In a small bowl, whisk together soy sauce, rice wine vinegar, 1 teaspoon sesame oil, and 1 teaspoon toasted sesame seeds until smooth.
9. Serve: Plate the fried Yaki Mandu and serve warm with the prepared dipping sauce on the side.

Notes

• Ensure the oil temperature is medium to avoid burning the dumplings while allowing the filling to cook through.
• Be careful not to overfill the wrappers to prevent them from bursting during frying.
• For a vegetarian version, substitute ground beef with finely chopped mushrooms or tofu.
• These dumplings can be made ahead and refrigerated before frying.
• Leftover dumplings can be reheated in a skillet or air fryer for best texture retention.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Appetizer
• Method: Frying
• Cuisine: Korean

Keywords: Yaki Mandu, Korean Dumplings, Pan-fried Dumplings, Korean Appetizer, Ground Beef Dumplings