Yakimondu

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.

Cooking Method: Boiling, Frying, Steaming, Stir Frying

Cuisine: Chinese

Courses: Appetisers

Difficulty: Advanced

Servings: 4

Calories: 530.5

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.

Directions

1
Sprinkle the chopped napa cabbage with 1/2 teaspoon of salt and let it stand for 15 minutes until it wilts.
2
Squeeze out any excess moisture from the cabbage using your hands or a clean kitchen towel, then rinse briefly and pat dry.
3
Finely chop the drained cabbage if not already done so.
4
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.
5
Mix the filling ingredients thoroughly until well combined.
6
Place a wonton wrapper on a clean surface and put about 1 1/2 teaspoons of filling in the center.
7
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.
8
Repeat the process with the remaining wrappers and filling.
9
Heat 2 tablespoons of oil in a 12-inch skillet over medium heat until hot.
10
Arrange the mandu in the skillet in a single layer, ensuring they do not touch each other.
11
Cook uncovered for about 1 minute until the bottoms are golden brown and crispy.
12
Carefully add 1/3 cup of water or beef broth to the skillet and immediately cover with a lid.
13
Steam the dumplings for about 10 minutes until the filling is cooked through and the wrappers are tender.
14
Uncover and cook for another minute to evaporate any remaining liquid and crisp the bottoms again.
15
Serve hot with your preferred dipping sauce.

Nutrition Facts

Servings 4 servings

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.

Read it online: https://www.chefs-mate.com/recipe/yakimondu/