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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- Mix in egg: Transfer the beef and vegetable mixture to a bowl and stir in one beaten egg to help bind the filling.
- Heat oil for frying: In a separate skillet, pour the vegetable oil and heat it over medium heat until hot enough for frying.
- Prepare egg wash: Crack the second egg into a small bowl and beat it well; this will be used to seal the dumpling wrappers.
- 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.
- 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.
- 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.
- 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
