Fried Korean Dumplings (Yaki Mandu) Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Heat Oil: Preheat deep fryer or a pot with enough oil to 350°F (175°C).
- 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.
- 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
