Daniels Mandu Recipe By Tasty

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DANIEL'S MANDU RECIPE BY TASTY



Daniel's Mandu Recipe by Tasty image

If you've never heard of mandu, it's a Korean-style dumpling that can be filled with a variety of toppings and boiled, steamed, or fried. This recipe uses a mixture of tofu, pork, beef, kimchi, scallions, and seasonings. The mandu are boiled until they're tender, chewy, and bursting with flavor. Thanks to store-bought wrappers, it's easy to make a big batch of these dumplings to feed a crowd or freeze for later.

Provided by Rie McClenny

Categories     Appetizers

Time 20m

Yield 80 dumplings

Number Of Ingredients 20

7 oz tofu
½ lb ground pork
½ lb ground beef
½ cup scallion, chopped
¼ cup white onion, chopped
½ cup kimchi, roughly chooled
2 cloves garlic, finely chopped
2 teaspoons ginger, finely chopped
2 tablespoons sesame oil
2 tablespoons soy sauce
1 teaspoon salt
1 teaspoon pepper
1 egg
1 tablespoon water
80 small dumpling wrappers
dipping sauce, optional
⅓ cup soy sauce
1 teaspoon sesame oil
1 teaspoon rice wine vinegar
¼ teaspoon korean red pepper

Steps:

  • Place the tofu in a small bowl lined with paper towels. Top with another paper towel and a bowl filled water for weight. Let sit for 15 minutes to extract some moisture from the tofu.
  • Crumble the tofu into small pieces in a large bowl. Add the pork, beef, scallions, onion, kimchi, garlic, ginger, sesame oil, soy sauce, salt and pepper. Mix well with your hands.
  • In a small bowl, combine the egg and water.
  • Put two teaspoons of filling in the middle of a dumpling wrapper. Using your finger, wet half of the outer rim of the wrapper with the egg and water mixture.
  • Fold the wrapper in half. Using your fingertips, start make pleats to seal the mandu. Repeat with the rest of the wrappers and filling.
  • Bring a large pot of water to boil over high heat. Once boiling, add 6-7 mandu at a time. Once the mandu start floating on the surface, boil for another 1-2 minutes. Remove the mandu from the water with a spider or slotted spoon and repeat with the rest of the dumplings.
  • Serve with dipping sauce.
  • Enjoy!

Nutrition Facts : Calories 318 calories, Carbohydrate 61 grams, Fat 2 grams, Fiber 2 grams, Protein 10 grams, Sugar 0 grams

YAKI MANDU



Yaki Mandu image

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!

Provided by Ivy Yapelli

Categories     Main Dish Recipes     Dumpling Recipes

Time 45m

Yield 25

Number Of Ingredients 15

1 pound ground beef
1 ½ cups vegetable oil for frying
½ cup finely chopped green onions
½ cup finely chopped cabbage
½ cup finely chopped carrot
½ cup minced garlic
4 teaspoons sesame oil, divided
1 tablespoon toasted sesame seeds
½ 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

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.

Nutrition Facts : Calories 124.9 calories, Carbohydrate 12.1 g, Cholesterol 27.6 mg, Fat 5.8 g, Fiber 0.6 g, Protein 5.7 g, SaturatedFat 1.6 g, Sodium 245.9 mg, Sugar 0.3 g

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Top Asked Questions

What are mandu dumplings made of?
This recipe uses a mixture of tofu, pork, beef, kimchi, scallions, and seasonings. The mandu are boiled until they’re tender, chewy, and bursting with flavor. Thanks to store-bought wrappers, it’s easy to make a big batch of these dumplings to feed a crowd or freeze for later. Estimated values based on one serving size. New!
What is Mandu and how to cook it?
Mandu is basically a stuffed dumpling from Korea that can have shredded vegetables or minced meat as filling. They are so versatile as they can be baked in the oven, pan-fried, boiled, steamed or even deep-fried. So, you can make your own versions of the delicacy depending on how you want your Mandu inside out!
What is Yaki Mandu?
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.
Can you freeze mandu dumplings?
Freeze the dumplings on a tray with the pieces not touching each other for about an hour before storing them in a freezer bag. Otherwise, the mandu skins will get soggy from the moisture in the filling and stick together in the freezing process. You can also freeze cooked mandu the same way.

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