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Yakimondu

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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.
Cooking Method: , , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 40
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.
Ingredients
  • 1/2 lbs Nappa cabbage
  • 3/4 teaspoons Salt
  • 8 oz Minced or ground beef chuck
  • 3/4 cups Chopped scallion
  • 1 Garlic Clove; minced
  • 1 tablespoons Soy sauce
  • 2 teaspoons Sesame seeds; toasted
  • 2 teaspoons Sesame oil
  • 1/4 teaspoons Ground pepper
  • 2 tablespoons Oil for frying
  • 1/3 cups Water or beef broth
Directions
  1. 1
    Sprinkle the chopped napa cabbage with 1/2 teaspoon of salt and let it stand for 15 minutes until it wilts.
  2. 2
    Squeeze out any excess moisture from the cabbage using your hands or a clean kitchen towel, then rinse briefly and pat dry.
  3. 3
    Finely chop the drained cabbage if not already done so.
  4. 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. 5
    Mix the filling ingredients thoroughly until well combined.
  6. 6
    Place a wonton wrapper on a clean surface and put about 1 1/2 teaspoons of filling in the center.
  7. 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. 8
    Repeat the process with the remaining wrappers and filling.
  9. 9
    Heat 2 tablespoons of oil in a 12-inch skillet over medium heat until hot.
  10. 10
    Arrange the mandu in the skillet in a single layer, ensuring they do not touch each other.
  11. 11
    Cook uncovered for about 1 minute until the bottoms are golden brown and crispy.
  12. 12
    Carefully add 1/3 cup of water or beef broth to the skillet and immediately cover with a lid.
  13. 13
    Steam the dumplings for about 10 minutes until the filling is cooked through and the wrappers are tender.
  14. 14
    Uncover and cook for another minute to evaporate any remaining liquid and crisp the bottoms again.
  15. 15
    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.

Keywords: dumplings, mandu, korean, beef, cabbage, wonton, appetizer, pan-fried, garlic, scallion, soy sauce, sesame, snack, homemade, dinner, party food
Read it online: https://www.chefs-mate.com/recipe/yakimondu/