Basic Yaki Mondu Recipes

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.

BASIC YAKI-MONDU

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. Add onion, garlic powder, salt, and pepper. Add cabbage and carrots. Cover and steam, stirring occasionally, until cabbage and carrots are limp, about 20 minutes. Remove filling from heat.
• Place 1 teaspoon of filling in the center of a wrapper using 2 spoons. Fold wonton wrapper in half to form a triangle. Seal edges by moistening with a little water and pressing edges flat. Bring 2 opposite corners together and moisten to seal one over the other.
• Mandu can be steamed, boiled, pan-fried, or deep-fried just like any other dumpling.

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.

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!