Fried Korean Dumplings (Yaki Mandu) Recipe

Introduction

Fried Korean Dumplings, or Yaki Mandu, are crispy on the outside and packed with a savory mixture of pork and vegetables inside. These bite-sized delights make a perfect appetizer or snack that’s both satisfying and flavorful.

Ingredients

• 1 cabbage head, minced (about 2 cups)
• 1 large yellow onion, minced (about 1 cup)
• ½ cup carrots, minced
• 5 green onions, minced (about 1 cup)
• 1 lb ground pork
• 2 tsp salt
• 1 tsp Dasida beef flavor soup powder
• ½ tsp ground black pepper
• 1 garlic clove, minced
• ½ tsp soy sauce
• 1 package (12oz) Won Ton Wraps
• 5 tsp avocado oil

Instructions

1. Step 1: Heat about 1 teaspoon of avocado oil in a frying pan over medium-high heat. Add the minced cabbage and stir-fry for about 2 minutes. Remove and place in a large bowl.
2. Step 2: Add another teaspoon of oil to the same pan. Stir-fry the minced onions for about 3 minutes, then add them to the bowl with the cabbage.
3. Step 3: Add a teaspoon of oil, stir-fry the minced carrots for about 3 minutes, then add to the bowl with the other vegetables.
4. Step 4: Add a teaspoon of oil again, stir-fry the minced green onions for 1 to 2 minutes, then transfer to the bowl.
5. Step 5: Add a final teaspoon of oil, cook the ground pork on medium-high heat until fully browned and cooked through, about 15 minutes. Add it to the bowl with the cooked vegetables.
6. Step 6: Add salt, Dasida beef flavor soup powder, black pepper, minced garlic, and soy sauce to the meat and vegetable mixture. Mix thoroughly using clean hands to combine well.
7. Step 7: Spoon about a teaspoon of the filling into the center of each wonton wrapper. Wet one half of the wrapper’s edge with water, fold to form a triangle, and press edges firmly to seal. Gently press out any air pockets and reseal edges.
8. Step 8: Heat oil in a deep fryer to 350°F (175°C). Fry the dumplings in batches for 2 to 3 minutes until golden brown and crispy on the outside.
9. Step 9: Remove dumplings and drain on paper towels to remove excess oil. Serve warm and enjoy your crispy Yaki Mandu!

Tips & Variations

• Try substituting ground pork with ground chicken or beef for a different flavor.
• For a vegetarian option, replace the meat with finely chopped mushrooms or tofu.
• Use a mix of sesame oil and avocado oil for extra aroma when frying.
• Add a pinch of ginger or chili flakes to the filling for a spicy kick.
• Seal dumplings tightly to prevent oil from seeping in and avoid sogginess.

Storage

Store leftover fried dumplings in an airtight container in the refrigerator for up to 2 days. To reheat, bake in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through and crispy again. Avoid microwaving to keep them crispy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze the dumplings before frying?

Yes, you can freeze the assembled dumplings on a baking sheet and transfer them to a freezer bag once frozen solid. Fry them directly from frozen, adding a minute or two to the cooking time.

What dipping sauce pairs well with Yaki Mandu?

A simple soy sauce-based dipping sauce mixed with a little vinegar, sesame oil, and chili flakes complements these dumplings well. You can also try a sweet chili sauce or a garlic soy dipping sauce.

Fried Korean Dumplings (Yaki Mandu) Recipe

Print Recipe

★★★★★

5 from 94 reviews

Fried Korean Dumplings, known as Yaki Mandu, are crispy, flavorful parcels filled with a savory mixture of stir-fried cabbage, onions, carrots, green onions, and ground pork. Perfectly browned on the outside, these dumplings offer a delightful crunch with a juicy and well-seasoned filling, ideal for a tasty appetizer or snack.

• Author: Dylan
• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 50 minutes
• Yield: Approximately 40 dumplings 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Korean

Ingredients

Scale 1x2x3x

Vegetables

• 1 cabbage head, minced (about 2 cups)
• 1 large yellow onion, minced (about 1 cup)
• ½ cup carrots, minced
• 5 green onions, minced (about 1 cup)

Protein & Seasonings

• 1 lb ground pork
• 2 tsp salt
• 1 tsp Dasida beef flavor soup powder
• ½ tsp ground black pepper
• 1 garlic clove, minced
• ½ tsp soy sauce

Other

• 1 package (12oz) Won Ton Wraps
• 5 tsp avocado oil

Instructions

1. Stir-fry Cabbage: Heat about 1 teaspoon of avocado oil in a frying pan over medium-high heat. Add minced cabbage and stir-fry for 2 minutes. Remove and place in a large mixing bowl.
2. Stir-fry Onions: Add another teaspoon of oil to the same pan. Stir-fry minced yellow onion for 3 minutes. Remove and add to the bowl with cabbage.
3. Stir-fry Carrots: Add a teaspoon of oil again, stir-fry minced carrots for 3 minutes. Remove and combine with the cabbage and onions in the bowl.
4. Stir-fry Green Onions: Add another teaspoon of oil. Stir-fry minced green onions for 1-2 minutes. Remove and add to the bowl with other vegetables.
5. Cook Ground Pork: Heat a teaspoon of oil once more. Cook ground pork over medium-high heat for about 15 minutes until thoroughly browned. Transfer cooked pork to the vegetable mixture bowl.
6. Mix Filling: Add salt, Dasida beef flavor soup powder, ground black pepper, minced garlic, and soy sauce into the bowl with the pork and vegetables. Mix thoroughly, preferably with clean hands, ensuring all ingredients are well combined.
7. Assemble Dumplings: Place about a teaspoon of the filling in the center of a wonton wrapper. Dip your finger in water and moisten one half of the wrapper’s edge. Fold the wrapper into a triangle and press edges firmly to seal. Gently press the dumpling to release air pockets and reseal edges.
8. Heat Oil: Preheat deep fryer or a pot with enough oil to 350°F (175°C).
9. Fry Dumplings: Carefully place dumplings into hot oil. Since the filling is pre-cooked, fry for 2-3 minutes or until golden brown and crispy on the outside.
10. Drain and Serve: Remove dumplings using a slotted spoon and place them on paper towels to drain excess oil. Repeat frying until all dumplings are cooked. Serve hot and enjoy!

Notes

• Ensure all vegetables and meat are well cooked before filling the wrappers to avoid any undercooked interior.
• Properly sealing dumplings and removing air pockets prevents them from bursting during frying.
• You can substitute Dasida beef flavor soup powder with beef bouillon powder or omit it for a milder flavor.
• If you prefer a less oily version, you can pan-fry instead of deep-frying, but expect a different texture.
• Leftover dumplings can be frozen before frying; just fry directly from frozen, adding a minute or two to cooking time.

Keywords: Fried Korean Dumplings, Yaki Mandu, Korean appetizers, crispy dumplings, ground pork dumplings, homemade dumplings