Basic Yaki Mondu Recipes

FRIED KOREAN DUMPLINGS (YAKI MANDU)

Steps:

• First, we're going to stir-fry the vegetables and ground pork each separately, using the same frying pan for each ingredient (which means fewer dishes to wash). Place a frying pan on medium-high heat and add about a teaspoon of oil. Once the pan is hot, add in the minced cabbage. Stir fry the minced cabbage for about 2 minutes. Remove the cabbage from the frying pan into a medium to a large-sized bowl and set aside for later.
• Next, add another teaspoon of oil to the same pan you used to cook the cabbage. Add in the minced onions and stir fry for about 3 minutes. Remove the minced onions from the pan and add into the bowl with the stir-fried cabbage.
• Add another teaspoon of oil to the pan. Add the minced carrots to the pan and stir fry for about 3 minutes. Remove the minced carrots from the pan and add it into the bowl with the cabbage and onions.
• Again, add another teaspoon of oil to the pan. Add the minced green onions and stir fry for about 1-2 minutes. Remove the minced green onions from the pan and add it into the bowl with the carrots, cabbage and onions.
• Add a teaspoon of oil again to the same pan. Cook the ground pork on medium-high heat until browned and well-done. This will probably take about 15 minutes to ensure ground pork is completely browned. Once the ground pork is well done, add it into the bowl with the cooked minced vegetables.
• Next, add the remaining ingredients into the bowl with the meat and vegetable mixture. Mix together really well. We usually like to use our hands (clean hands of course) to really ensure everything is mixed together well.
• Now it's time to fill the wonton wrappers. Add about a teaspoon of the mandu meat and vegetable mixture to the center of a wonton wrapper. Dip your finger into a small bowl of water and lightly put water on one-half of the wonton wrappers edge (one-side of the wonton wrapper will be completely dry and the other half will have a watered edge). Fold the wonton wrapper in half to create a triangle shape, and press down on the edges to create a nice seal. Next, let's release any air pockets. Cup the finished dumpling in the palm of your hand and lightly press down with your other hand to release any air pockets in the dumpling. Press down on the edges again to ensure a good seal. Note: We like to try and release any air pockets so it doesn't puff up and explode when frying.
• Add oil to your deep fryer and let it come up to temperature (350°F). Place your dumplings into the hot oil. Remember, everything inside the dumpling is cooked, so you're just wanting to brown and crisp up the outside of these dumplings. It should only take about 2-3 minutes in the fryer.
• Place fried dumplings on a plate lined with paper towels to drain away excess oil. Continue frying the dumplings until they're all fried and crispy. Enjoy the best Korean dumplings (Yaki Mandu)!

YAKI-MANDU (KOREAN EGG ROLL)

Steps:

• Keep the ground beef in the fridge until you are done preparing the rest of the ingredients.
• Mix ingredients in large bowl (it's best to use your hands like preparing a meatloaf).
• Scoop some of the mixture into a smaller bowl and keep the rest in the fridge until you are ready for it (wrapping is time consuming and you don't want the meat to be out any longer than it needs to be).
• Mix a raw egg in a small bowl or cup, or use a small bowl of water.
• Place a "sheet" of the egg roll wrap on work surface in front of you then spoon a teaspoonful of meat mixture into the center of the wrapper, dip finger into egg to spread it onto two adjoining edges of the wrapper and fold in half diagonally to seal it (will look like triangle).
• Press edges together and gently hold egg roll in hand and carefully squeeze out excess air as you are sealing.
• Deep fry until golden brown (for healthier method, steam/pan fry with less oil).
• Dipping sauce: Mix soy cause, red pepper and sesame seeds.

BASIC YAKI-MONDU

Steps:

• 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. Add onion, garlic powder, salt, and pepper. Add cabbage and carrots. Cover and steam, stirring occasionally, until cabbage and carrots are limp, about 20 minutes. Remove filling from heat.
• Place 1 teaspoon of filling in the center of a wrapper using 2 spoons. Fold wonton wrapper in half to form a triangle. Seal edges by moistening with a little water and pressing edges flat. Bring 2 opposite corners together and moisten to seal one over the other.
• Mandu can be steamed, boiled, pan-fried, or deep-fried just like any other dumpling.