FRIED KOREAN DUMPLINGS (YAKI MANDU)
Make fried Korean dumplings (yaki mandu) with this easy recipe. These little crispy pouches of deliciousness are filled with ground pork, vegetables,...
Provided by Asian Recipes At Home
Categories Appetizer/Snack
Time 40m
Yield 4
Number Of Ingredients 1
Steps:
- First, we're going to stir-fry the vegetables and ground pork each separately, using the same frying pan for each ingredient (which means fewer dishes to wash). Place a frying pan on medium-high heat and add about a teaspoon of oil. Once the pan is hot, add in the minced cabbage. Stir fry the minced cabbage for about 2 minutes. Remove the cabbage from the frying pan into a medium to a large-sized bowl and set aside for later.
- Next, add another teaspoon of oil to the same pan you used to cook the cabbage. Add in the minced onions and stir fry for about 3 minutes. Remove the minced onions from the pan and add into the bowl with the stir-fried cabbage.
- Add another teaspoon of oil to the pan. Add the minced carrots to the pan and stir fry for about 3 minutes. Remove the minced carrots from the pan and add it into the bowl with the cabbage and onions.
- Again, add another teaspoon of oil to the pan. Add the minced green onions and stir fry for about 1-2 minutes. Remove the minced green onions from the pan and add it into the bowl with the carrots, cabbage and onions.
- Add a teaspoon of oil again to the same pan. Cook the ground pork on medium-high heat until browned and well-done. This will probably take about 15 minutes to ensure ground pork is completely browned. Once the ground pork is well done, add it into the bowl with the cooked minced vegetables.
- Next, add the remaining ingredients into the bowl with the meat and vegetable mixture. Mix together really well. We usually like to use our hands (clean hands of course) to really ensure everything is mixed together well.
- Now it's time to fill the wonton wrappers. Add about a teaspoon of the mandu meat and vegetable mixture to the center of a wonton wrapper. Dip your finger into a small bowl of water and lightly put water on one-half of the wonton wrappers edge (one-side of the wonton wrapper will be completely dry and the other half will have a watered edge). Fold the wonton wrapper in half to create a triangle shape, and press down on the edges to create a nice seal. Next, let's release any air pockets. Cup the finished dumpling in the palm of your hand and lightly press down with your other hand to release any air pockets in the dumpling. Press down on the edges again to ensure a good seal. Note: We like to try and release any air pockets so it doesn't puff up and explode when frying.
- Add oil to your deep fryer and let it come up to temperature (350°F). Place your dumplings into the hot oil. Remember, everything inside the dumpling is cooked, so you're just wanting to brown and crisp up the outside of these dumplings. It should only take about 2-3 minutes in the fryer.
- Place fried dumplings on a plate lined with paper towels to drain away excess oil. Continue frying the dumplings until they're all fried and crispy. Enjoy the best Korean dumplings (Yaki Mandu)!
Nutrition Facts : Calories 200, Fat 20 grams
JAMAICAN FRIED DUMPLINGS
Flat fried buttery dough usually served with cod fish in Jamaica, as a big weekend breakfast, slightly different from the American dumplings.
Provided by Stephanie
Categories Main Dish Recipes Dumpling Recipes
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- In a large bowl, stir together the flour, baking powder and salt. Rub in the butter until it is in pieces no larger than peas. Mix in water 1 tablespoon at a time just until the mixture is wet enough to form into a ball. The dough should be a firm consistency. Knead briefly.
- Heat the oil in a large heavy skillet over medium heat until hot. Break off pieces of the dough and shape into a patty - kind of like a flat biscuit. Place just enough of the dumplings in the pan so they are not crowded. Fry on each side until golden brown, about 3 minutes per side. Remove from the pan and drain on paper towels before serving.
Nutrition Facts : Calories 472.2 calories, Carbohydrate 64 g, Cholesterol 40.7 mg, Fat 19.8 g, Fiber 2.3 g, Protein 8.8 g, SaturatedFat 10.3 g, Sodium 855.1 mg, Sugar 0.2 g
GUNMANDU (KOREAN STYLE FRIED DUMPLINGS)
This recipe is the Korean version of the Mongolian buuz and Turkish manti and similar to Chinese jiaozi and the Japanese gyoza.
Provided by Member 610488
Categories Meat
Time 35m
Yield 36 Mandu
Number Of Ingredients 13
Steps:
- Combine all dipping sauce ingredients in small bowl and mix. Chill until serving time.
- Mix ground meat, green onion, soy sauce, garlic, salt and pepper. Add finely chopped kimchi. Mix again. Squeeze tofu dry and add to mixture. Mix again.
- Fill wonton skins with one teaspoon of mixture. Fold diagonally and seal edges with water.
- Deep fry (4 min) until fully cooked and golden on the outside. Remove from oil and let excess oil drain on plate with paper towel.
- Serve with dipping sauce.
Nutrition Facts : Calories 56.1, Fat 2.5, SaturatedFat 0.9, Cholesterol 10.8, Sodium 205.3, Carbohydrate 4.2, Fiber 0.2, Sugar 0.1, Protein 3.9
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- In two separate bowls, generously sprinkle salt over the chopped zucchini and cabbage and set aside (for at least 15 minutes) while preparing other ingredients. (This process will draw out water, soften the texture, and add flavor.) Squeeze out as much water as possible from the salted zucchini and cabbage by hand. Transfer to a large mixing bowl.
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