Yakimondu, also known as fried mandu, are comforting Korean dumplings that offer a perfect balance of textures and flavors. The filling combines tender ground beef with crisp napa cabbage, aromatic garlic, and fresh scallions, all wrapped in delicate wonton skins. Pan-frying them creates a golden, crispy exterior while keeping the inside juicy and savory. These dumplings are incredibly versatile, making them an excellent choice for a quick appetizer, a light lunch, or a flavorful side dish. They pair wonderfully with a simple soy-vinegar dipping sauce and are always a hit at family gatherings or potlucks.
Yakimondu
Description
Yakimondu, also known as fried mandu, are comforting Korean dumplings that offer a perfect balance of textures and flavors. The filling combines tender ground beef with crisp napa cabbage, aromatic garlic, and fresh scallions, all wrapped in delicate wonton skins. Pan-frying them creates a golden, crispy exterior while keeping the inside juicy and savory. These dumplings are incredibly versatile, making them an excellent choice for a quick appetizer, a light lunch, or a flavorful side dish.Ingredients
Directions
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Sprinkle the chopped napa cabbage with 1/2 teaspoon of salt and let it stand for 15 minutes until it wilts.
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Squeeze out any excess moisture from the cabbage using your hands or a clean kitchen towel, then rinse briefly and pat dry.
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Finely chop the drained cabbage if not already done so.
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In a large bowl, combine the ground beef, prepared cabbage, chopped scallions, minced garlic, soy sauce, toasted sesame seeds, sesame oil, ground pepper, and the remaining 1/4 teaspoon of salt.
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Mix the filling ingredients thoroughly until well combined.
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Place a wonton wrapper on a clean surface and put about 1 1/2 teaspoons of filling in the center.
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Fold the wrapper in half to form a semi-circle or triangle, sealing the edges by moistening them with a little water and pinching firmly to close.
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Repeat the process with the remaining wrappers and filling.
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Heat 2 tablespoons of oil in a 12-inch skillet over medium heat until hot.
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Arrange the mandu in the skillet in a single layer, ensuring they do not touch each other.
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Cook uncovered for about 1 minute until the bottoms are golden brown and crispy.
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Carefully add 1/3 cup of water or beef broth to the skillet and immediately cover with a lid.
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Steam the dumplings for about 10 minutes until the filling is cooked through and the wrappers are tender.
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Uncover and cook for another minute to evaporate any remaining liquid and crisp the bottoms again.
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Serve hot with your preferred dipping sauce.
Nutrition Facts
Servings 40
- Amount Per Serving
- Calories 530.5kcal
- % Daily Value *
- Total Fat 31.3g49%
- Saturated Fat 12.2g61%
- Cholesterol 156.0mg52%
- Sodium 4022.1mg168%
- Total Carbohydrate 4.1g2%
- Dietary Fiber 1.7g7%
- Sugars 1.8g
- Protein 53.5g107%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
You can freeze the uncooked dumplings on a baking sheet before steaming or frying. Once frozen solid, transfer them to a freezer bag for up to 3 months.
If you prefer steamed mandu, arrange them on a lightly oiled plate or steamer basket and steam over boiling water for 20 minutes.
For a deeper flavor, you can substitute half of the water in the steaming step with beef broth.
Make sure to squeeze the cabbage well; excess moisture can make the wrappers soggy and difficult to seal.
