- Dish type
'Mandu' means 'dumpling' in Korean and Yaki Mandu (also known as Gun Mandu) are the golden fried parcels filled with delicious east Asian ingredients like rice noodles, cabbage, tofu, eggs, toasted sesame oil, spring onion and seasoning. You will love biting into these crisp-on-the-outside, soft-on-the-inside parcels of yummy goodness! Note: You can buy wonton wrappers at Asian and Chinese shops or markets.
20 people made this
- 110g rice vermicelli
- 1/2 medium cabbage, cored and shredded
- 335g firm tofu
- 2 small courgettes, shredded
- 4 spring onions, chopped
- 4 cloves garlic, finely chopped
- 1 tablespoon ground black pepper
- 2 tablespoons toasted sesame oil
- 2 eggs, slightly beaten
- 2 teaspoons salt
- 335g wonton wrappers
- 120ml vegetable oil for frying
MethodPrep:45min ›Cook:15min ›Ready in:1hr
- Bring a pot of water to the boil and drop in the vermicelli; boil until the noodles are soft but not mushy, 3 to 5 minutes, stirring occasionally. Rinse with cold water, and drain in a colander set in the sink. Chop the noodles up into small pieces, and set aside.
- Wrap the shredded cabbage in a kitchen towel or a length of cheesecloth, and squeeze the excess moisture out. Place the cabbage, tofu, courgettes, spring onions, garlic, black pepper, sesame oil, eggs, salt and chopped rice noodles in a large bowl and mix with your hands until evenly mixed and the tofu is broken up into very small chunks.
- Place a round wonton wrapper onto a work surface, and spoon 1 to 2 teaspoons of filling into the centre of the wrapper. Dip your finger in water and moisten the edge of the wrapper about halfway around, then fold the wrapper over, enclosing the filling, and pinch the edges together to make a half-moon shape. Lay the completed rolls on a baking tray while you finish filling and folding the rest.
- Heat the vegetable oil in a heavy frying pan, and working in batches, fry the dumplings until golden brown, 2 to 3 minutes per side.
Reviews & ratingsAverage global rating:(13)
Reviews in English (12)
I grew up on these and they are absolutely wonderful! Most eggroll recipes do not include the rice noodles but they should because it adds so much more texture to the eggrolls. Because our family is full of "hot heads" we usually serve this with a mixture of Korean hot red bean paste, sesame seed oil, and a little soy sauce. Kamsa hamnida!!!-11 Oct 2009
These were pretty good when paired with sauce. (i used a gyoza dipping sauce from this site) The zucchini makes them nice and moist on the inside and the tofu and egg help keep it together. The only thing i would do differently is pulse the rice noodles in a food processor a few times to get smaller pieces so that you dont get a long noodle piece in the middle of the roll.-08 Apr 2010
my family loved these! Beware- you will have a lot of filling but we just refridgerated it and had leftovers the next night. Definately will have again.-13 Feb 2010
Mandu are Korean dumplings stuffed with a mixture of various meats and vegetables. There are many variations of mandu. Some classic versions are gogi mandu (which has meat as the main ingredient in the filling), yachae mandu (vegetable) and kimchi-stuffed mandu. The cooking method also varies. Mandu can be steamed, deep-fried, pan-fried, boiled or used to make soup. Mandu are usually made in large quantities and frozen for later use. Frozen mandu are easy to prepare as a delicious snack, appetizer, or meal, making it a home-cooked favorite for my two kids away at school.
This recipe was originally published in Celebrate the Korean New Year.
Mandu are a very popular dish of Korean cuisine. These small dumplings are popular all over the world and are served in most Korean restaurants. There are a multitude of varieties along the Korean peninsula. They are found in different forms, whether pan-fried, deep-fried, boiled or steamed.
What are mandu?
Mandu are a Korean version of meat and vegetable dumplings. Their dough is very fine and becomes translucent when steamed.
Also, they are found all over the Asian continent along the Silk Road and especially in China, Turkey, Korea, Tibet and even in Japan. They are usually stuffed with cabbage, scallions and ground pork or beef.
Mandu are very rich in aromas and flavors due to the presence of ginger, soy sauce and shiitake mushrooms in their stuffing. Also, choosing a good sesame oil is essential for a strong taste and an explosion of flavors.
How to make mandu
Mandu (만두 饅頭) can be prepared in different ways. Indeed, they can be steamed for a light and fat-free version. They can also be lightly sautéed in the pan.
Others prefer them more crisp and will opt for their fried version. Finally, you can cook them in boiling water and boil them like gnocchi. In this case, the dumplings are cooked when they rise to the surface.
What is the origin of mandu?
The origin of the mandu remains unclear. According to some sources, the origin of the mandu dates back to the 14th century and was first introduced to Korea by the Yuan Mongols in the 14th century during the Goryeo dynasty.
According to some historians, the mandu date back to an earlier period and were introduced into Korea by the silk route.
Folding and preparation tips
There are several ways to fold the mandu: in the shape of half-moons or small baskets, with or without folds. That said, care should be taken to apply a little cold water to the edges of the mandu before sealing the ends. Thus, the dumplings will not open during cooking and will retain all their flavors.
A little organization: You must also make sure to prepare two trays and line them with parchment paper or plastic wrap before placing the newly formed mandu. By placing the dumplings directly on a tray, they may stick and tear when they are removed from the tray for cooking.
Mandu dries quickly in the open air. You must therefore make sure to cover the trays of mandu that are ready for cooking with plastic wrap.
Varieties around the world
The mandu are found under different names around the world.
In Central Asia, more precisely in Turkey, Armenia, Kazakhstan and Uzbekistan, they are known by the name of manta (مانتا) or manti.
Manti are also popular in the Balkans and in the southern Caucasus region. In this region, people prefer to fill the manti with lamb meat.
Jiaozi (Chinese: 餃子) are the most common dumplings in China and East Asia. They are similar to Korean mandu, eaten hot with soy sauce.
Japanese gyōza (ギ ョ ー ザ, ギ ョ ウ ザ) are the equivalent of mandu and are usually pan-fried. They are served with a spicy chili sauce.
Finally, in Tibet, momo are very popular. These are steamed dumplings and come in the form of small baskets.
- Cuisine: Asian Recipes, Korean Recipes
- Skill Level: Expert
- Add to favorites
- Servings : 25
- Prep Time : 30m
- Cook Time : 15m
- Ready In : 45m
Yaki Mandu is a Korean dumpling that can be steamed or fried. They look a lot like Chinese pot-stickers. Yaki means fried in Japanese and Mandu means dumpling in Korean. They’re great for parties or as an appetizer. There’s a lot of prep in making these and they take some time, but as quick as you can fry them they’ll be gone!
- 1 pound ground beef
- 1 1/2 cups vegetable oil for frying
- 1/2 cup finely chopped green onions
- 1/2 cup finely chopped cabbage
- 1/2 cup finely chopped carrot
- 1/2 cup minced garlic
- 4 teaspoons sesame oil, divided
- 1 tablespoon toasted sesame seeds
- 1/2 teaspoon monosodium glutamate (such as Ac'cent®)
- salt and ground black pepper to taste
- 2 eggs
- 1 (16 ounce) package wonton wrappers
- 3 tablespoons soy sauce
- 2 teaspoons rice wine vinegar
- 1 teaspoon toasted sesame seeds, or more to taste
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.
FOR THE FILLING: In a large bowl, combine the filling ingredients. Mix together using your hands, really breaking up the tofu to yield a very uniform texture.
FOR THE DUMPLINGS: Line a couple of baking sheets with waxed paper and set aside. Fill a small bowl with water. Unwrap the wonton wrappers and cover lightly with a piece of plastic wrap to keep them from drying out. Lay a wrapper on a clean work surface and put a tablespoon of the meat filling in the center. Dip a forefinger into the water and run it along the edges of the wrapper to moisten the surface. Fold the wrapper in half. Starting at the top of the half-circle and working toward the ends, press firmly together to seal, pressing out any air bubbles.
Lay the dumpling on its side on one of the prepared baking sheets. Repeat with the remaining wrappers and filling, making sure the dumplings aren’t touching on the baking sheets. Once the dumplings are assembled, if you don’t plan to cook them right away, you can freeze them on the baking sheets, then bag them up to store in the freezer. Without thawing the frozen dumplings, boil or steam them to cook through, then pan fry if you like to make them crispy.
In a large nonstick skillet, heat about 1 tablespoon of vegetable oil over medium-high heat. Working in batches, lay the dumplings on their sides in the pan in a single layer without crowding the pan. Cook until golden brown on the bottom, 2 to 3 minutes. Flip them and cook until the other side is golden brown and the filling is cooked through, 2 to 3 minutes more. Transfer the fried dumplings to a wire rack or paper towel–lined plate to drain. Repeat with the remaining dumplings, adding more oil to the skillet as needed. If you prefer not to fry the dumplings, steam them in batches until cooked through, 5 to 6 minutes, then transfer to a serving platter (steamed dumplings do not need to be drained).
Transfer the fried dumplings to a platter. Top with some of the chile threads and serve immediately, with the dipping sauce.
TIP: If you’d like to check the seasoning of the filling for the dumplings—or any kind of filling or stuffing that includes raw meat or fish—cook a small patty in a lightly oiled skillet, then adjust the seasonings to your taste.
FOR THE DIPPING SAUCE: In a small bowl, stir together all the ingredients. Cover and store in the refrigerator if not using immediately.
Text excerpted from KOREAN FOOD MADE SIMPLE © 2016 by Judy Joo. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
Author Krissy’s Mandu
Immigrating to the US from South Korea in the 70s, my mom’s family left most of what they knew behind. Thankfully, recipes and culture are ingrained in who we are and this mandu recipe was etched into my grandmother’s brain. Every time we visited her, she would prepare a huge batch of the filling and we would sit in front of the TV watching Korean soap operas and pinching the dumplings together. I hope you enjoy and share with people you love.
2 cups of chopped Asian chives
5 rehydrated shiitake mushrooms
Half yellow onion chopped
Half package of firm tofu, squeeze and crumbled
3 cloves of minced garlic
2 tbsp toasted sesame oil
Combine all of the ingredients into a large bowl and mix thoroughly by hand.
Using purchased mandu skins (60-70 discs)
Put 2 tsp of filling mixture into the center of the mandu skin.
Apply water to the edge of the skin with your fingers.
Fold skin in half and press edges together to make the ripple shape.
Fried (Yaki) Mandu
Place 2 tbsp of vegetable oil in a pan over medium heat.
Add the mandu to the pan and lower the heat to low-medium and cover the pan to cook.
Turn over each mandu after about 4 minutes and add 3 tbsp of water and put the lid back on the pan. Cook for 4 more minutes until golden brown.
Serve hot with dipping sauce made of equal parts rice vinegar and soy sauce.
Mandu – Korean Pork Dumplings [DF]
This recipe for authentic Korean pork dumplings, Mandu, makes enough for a crowd or lots of snacks!
I TRIED really hard to make these a little simpler. Most of Korean food involves a lot of ingredients and steps. Unfortunately, some things just can’t be sacrificed! Salting the cabbage and zucchini to draw the liquid out is a very important step, and I couldn’t justify leaving it out.
The two things I did here that are new for me was to combine some ingredients in the food processor. I first used the grater plate in my processor for all the items, then put in the regular blade and pulsed it a few times, and it made a sort of paste, almost. Then, I combined it with the meat and the rest of the ingredients in a mixer, so I didn’t have to use my hands.
I adapted this recipe from Korean Bapsang over on SkinnyCookProblems, and then adapted my SkinnyCookProblems recipe to create these today!
Local Spotlight: 413 Farm is an awesome farm run by Angie that has grassfed and pastured meats and eggs. I used Angie’s pork for this recipe, as well as eggs from Cars & Cows Farm (Farmer Chris came to town!). See other C&C Recipes Here: One Pan Chicken, Chicken & Dumplings, Rowies, Pork Chops)
In the summer, I’ll be able to produce these almost exclusively from Farmers Market finds, so that will be an exciting day!
You can always use store-bought dumpling wrappers for convenience. They come in refrigerated or frozen, and are available at Korean/Asian markets or even at your local grocery stores. When I make dumplings, I make a lot of them to freeze, so I often use store-bought ones to save time.
However, it&rsquos really not that hard to make wrappers at home. All you need is good old all-purpose flour, salt and water. Homemade wrappers taste much better. They are also more resilient and durable to work with.
Be aware that 1 cup of all-purpose flour can weigh quite differently depending on the flour and how you packed the cup &mdash anywhere from 120 grams to 140 grams. Also, depending on the flour, the amount of water needed can vary. So, it&rsquos important to feel the dough and adjust the moisture level as necessary by adding a little more water or flour as necessary. The dough should be slightly stiff. It will relax after resting for easy rolling. depending on how you plan to cook dumplings.
In general, hot water dough has more water content and less gluten so good for steaming or pan-frying in which the dumplings won&rsquot absorb much water as they cook. Hot water dumpling skin remains tender after being cooked. Cold water dough, on the other hand, tends to absorb less water and develops more gluten, therefore, is more resilient, which makes it better for boiling.
You don&rsquot really have to roll the dough to perfect rounds, but feel free to use a round cutter if you have one.
Lately, I&rsquove been having fun creating colorful doughs. The green dough in this post was made with spinach. You can also use garlic chives. Beets are great for pink/red dough, and carrots for orange dough. Simply cook the vegetables, puree, and strain to make colorful liquid for the dough. Try the same to make colorful homemade noodles for kalguksu (knife cut noodles).
- 1 cup packed finely chopped kimchi
- 6 oz. (170 g) tofu
- 8 oz. (236 g) mung bean sprouts
- 1/2 medium onion
- 3 scallions
- 4 oz. (115 g) ground pork or beef
- 1 tablespoon minced garlic
- 1 teaspoon finely grated ginger or juiced
- 2 teaspoons sesame oil
- 2 teaspoons soy sauce
- 1/2 egg, use the other half to seal the wrappers
- salt to taste, 1/4 teaspoon
- 1 pinch pepper
- 1 tablespoon soy sauce
- 1 teaspoon vinegar
- 1 tablespoon water
- 1/2 teaspoon sugar
- 1 pinch ground black pepper
- 1 pinch red pepper flakes (gochugaru)
- Cuisine: Asian Recipes, Chinese Recipes
- Course: Appetizer
- Skill Level: Advanced
- Add to favorites
Pork Dumplings – These tasty treats make a perfect appetizer or you can serve them as a main dish. Serve with hoisin sauce, hot Chinese-style mustard and toasted sesame seeds.
- 100 (3.5 inch square) wonton wrappers
- 1 3/4 pounds ground pork
- 1 tablespoon minced fresh ginger root
- 4 cloves garlic, minced
- 2 tablespoons thinly sliced green onion
- 4 tablespoons soy sauce
- 3 tablespoons sesame oil
- 1 egg, beaten
- 5 cups finely shredded Chinese cabbage
In a large bowl, combine the pork, ginger, garlic, green onion, soy sauce, sesame oil, egg and cabbage. Stir until well mixed.
Place 1 heaping teaspoon of pork filling onto each wonton skin. Moisten edges with water and fold edges over to form a triangle shape. Roll edges slightly to seal in filling. Set dumplings aside on a lightly floured surface until ready to cook.
To Cook: Steam dumplings in a covered bamboo or metal steamer for about 15 to 20 minutes. Serve immediately.