Best Yaki Mandu Korean Egg Roll 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)!

COLORFUL KOREAN DUMPLINGS (MANDU)

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil; stir in noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender yet firm to the bite, 6 to 7 minutes. Drain and dice.
• Place cabbage, onion, bell pepper, carrot, garlic, salt, and pepper in the bowl of a food processor; pulse until vegetables are diced.
• Heat olive oil in a pan over medium-low heat. Saute the vegetable mixture in the hot oil, stirring frequently, until soft, about 6 minutes. Add tofu; saute for 5 minutes.
• Place filling in a cheesecloth and squeeze as much water out as possible. Transfer the filling to a bowl and mix in the diced noodles, scallions, and sesame oil until well combined.
• Mix flour, beet juice, egg, and salt for dough together in a bowl and knead until cohesive but not sticky.
• Roll out dough with a thin rolling pin, or roll it through your pasta machine at the thickest setting. Progressively roll the dough thinner until it reaches the second-thinnest setting on your machine--or, thin enough that it's see-through, but not quite transparent. Cut circles for dumpling wrappers with a 3 1/2-inch biscuit cutter or cup. Roll excess dough back through the machine, or with a rolling pin, repeating the process and cutting out more wrappers until you have no more dough left.
• Place about 2 teaspoons of filling in the center of each dumpling wrapper. Fold each wrapper in half and pinch all the way across until the dumpling is sealed firmly shut.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Working in batches, add dumplings, cover, and steam until heated through, about 10 minutes.

YAKI MANDU

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.
• 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.

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.

KOREAN MANDU (EGG ROLL)

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cabbage, cover, and steam until tender, 2 to 4 minutes.
• Heat a large skillet over medium-high heat. Cook and stir beef and pork in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer meat mixture to a large bowl, breaking up any large chunks with a wooden spoon.
• Heat oil in a deep-fryer or large saucepan to 360 degrees F (182 degrees C).
• Mix cabbage, bean sprouts, celery, green onion, soy sauce, cornstarch, sesame oil, salt, and pepper into meat mixture. Spoon mixture into the center of each wonton wrapper. Spread beaten egg onto 2 edges of each wrapper and fold wrapper around filling, sealing edges together.
• Fry wontons in the hot oil until browned, 3 to 5 minutes. Transfer to a paper towel-lined plate using a slotted spoon.

PATRICK'S YAKI MANDU

Steps:

• Put bacon drippings in a nice size skillet ( we used our cast iron one).
• Heat and then add turnip greens till they are cooked down.
• Add the garlic and sesame seeds.
• Dice the pork chops and then cook them in a separate skillet. They seem to cook faster that way.
• When the pork chops are finished add them to the greens and mix together well.
• Follow the instructions on the egg roll wrappers to wrap the greens and pork chop mixture.
• Have another skillet with heated oil to fry the egg rolls and once wrapped start frying until a nice golden brown.
• Dip in soy sauce and enjoy!

KOREAN DIPPING SAUCE

Steps:

• Combine all ingredients in a seal-able container (I use a glass jar) and let sit for at least 4 hours to allow the flavors to meld.
• Store in refer for up to two weeks.