Yaki Mandu

4.4
(13)
9 Reviews
4 Photos

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!

Submitted by Ivy Yapelli
Updated on February 20, 2024
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Prep Time:
30 mins
Cook Time:
15 mins
Total Time:
45 mins
Servings:
25
Yield:
25 dumplings
Jump to Nutrition Facts

Ingredients

  • 1 pound ground beef

  • 1 ½ cups vegetable oil for frying

  • ½ cup finely chopped green onions

  • ½ cup finely chopped cabbage

  • ½ cup finely chopped carrot

  • ½ cup minced garlic

  • 4 teaspoons sesame oil, divided

  • 1 tablespoon toasted sesame seeds

  • ½ teaspoon monosodium glutamate (such as Ac'cent®)

  • salt and ground black pepper to taste

  • 2 eggs

  • 1 (16 ounce) package wonton wrappers

  • 3 tablespoons soy sauce

  • 2 teaspoons rice wine vinegar

  • 1 teaspoon toasted sesame seeds, or more to taste

Directions

  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.

  2. Heat vegetable oil in a separate skillet over medium heat.

  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.

  4. Crack the second egg into a bowl and beat well.

  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.

  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.

  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.

Cook’s Note

Since the veggies release a lot of water while cooking, and if you are using meat with a higher fat content, I recommend reducing the mixture to remove excess liquid. Too much liquid can cause the wrappers to break.

Nutrition Facts (per serving)

125 Calories
6g Fat
12g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 25
Calories 125
% Daily Value *
Total Fat 6g 7%
Saturated Fat 2g 8%
Cholesterol 28mg 9%
Sodium 246mg 11%
Total Carbohydrate 12g 4%
Dietary Fiber 1g 2%
Total Sugars 0g
Protein 6g 11%
Vitamin C 2mg 2%
Calcium 24mg 2%
Iron 1mg 7%
Potassium 91mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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