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!

Gallery

Recipe Summary

prep:
30 mins
cook:
15 mins
total:
45 mins
Servings:
25
Yield:
25 dumplings
Advertisement

Ingredients

25
Original recipe yields 25 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Cook's Notes:

Since the veggies release a lot of water in cooking, and if you are using meat with a higher fat content, I recommend you allow the mixture to reduce so that there is not a lot of liquid remaining. Too much liquid can cause the wrappers to break.

Nutrition Facts

125 calories; protein 5.7g 11% DV; carbohydrates 12.1g 4% DV; fat 5.8g 9% DV; cholesterol 27.6mg 9% DV; sodium 245.9mg 10% DV. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/30/2015
I love Mandu. This is a great recipe using ground beef or pork. Just like my mother in law made. She's Korean. I do suggest making the dipping sauce to go along with it. Soy sauce rice wine vinegar green onions sesame oil sesame seeds Korean chili powder and sugar. Let the sauce sit before eating. I feel the flavor a meld together better. I usually made my sauce the night before or several hours before I made the Mandu. Read More
(4)

Most helpful critical review

Rating: 1 stars
09/30/2019
Not at all like the Mondu my Korean friend taught me to make years ago. It never made it to get wrapped. Maybe if I add some cabbage and make egg rolls out of it. Just not the right flavor for mondu. Read More
10 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
12/29/2015
I love Mandu. This is a great recipe using ground beef or pork. Just like my mother in law made. She's Korean. I do suggest making the dipping sauce to go along with it. Soy sauce rice wine vinegar green onions sesame oil sesame seeds Korean chili powder and sugar. Let the sauce sit before eating. I feel the flavor a meld together better. I usually made my sauce the night before or several hours before I made the Mandu. Read More
(4)
Rating: 1 stars
09/30/2019
Not at all like the Mondu my Korean friend taught me to make years ago. It never made it to get wrapped. Maybe if I add some cabbage and make egg rolls out of it. Just not the right flavor for mondu. Read More
Rating: 4 stars
11/16/2015
I added more spice they were slightly bland. Read More
Advertisement
Rating: 4 stars
08/08/2018
Prep went well but when do you crack the first egg? Read More
Rating: 5 stars
09/29/2019
Loved these when stationed in Korea. So excited to finally make and enjoy them again on a game night with friends. Thanks. Read More
Rating: 4 stars
07/06/2018
This is a tasty recipe. We used several types of dipping sauces. It makes every other one a little different. Thanks for the recipe. Read More
Advertisement
Rating: 5 stars
07/25/2019
I've made this twice in the last week. My in-laws and wife loved it. The second time I made it for my daughter and she loved it too. I spent over 4 years in Korea and ate Yaki Mandu often this recipe is right on and is as good as any I ate in country. I'll be making it often Read More