Korean Pork Mandu Recipes

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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

KOREAN MANDU (EGG ROLL)



Korean Mandu (Egg Roll) image

It's not your ordinary Mandu or egg roll!

Provided by rchaeg3

Categories     Appetizers and Snacks     Wraps and Rolls     Egg Roll Recipes

Time 40m

Yield 24

Number Of Ingredients 14

1 cup shredded cabbage
½ pound ground beef
½ pound ground pork
1 (14 ounce) can bean sprouts - drained, rinsed, and finely chopped
⅓ cup minced celery
1 green onion, chopped (white part only)
1 tablespoon soy sauce
1 ½ teaspoons cornstarch
1 teaspoon sesame oil
1 teaspoon salt
½ teaspoon ground black pepper
2 (12 ounce) packages wonton wrappers
1 egg, beaten
vegetable oil for frying

Steps:

  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cabbage, cover, and steam until tender, 2 to 4 minutes.
  • Heat a large skillet over medium-high heat. Cook and stir beef and pork in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer meat mixture to a large bowl, breaking up any large chunks with a wooden spoon.
  • Heat oil in a deep-fryer or large saucepan to 360 degrees F (182 degrees C).
  • Mix cabbage, bean sprouts, celery, green onion, soy sauce, cornstarch, sesame oil, salt, and pepper into meat mixture. Spoon mixture into the center of each wonton wrapper. Spread beaten egg onto 2 edges of each wrapper and fold wrapper around filling, sealing edges together.
  • Fry wontons in the hot oil until browned, 3 to 5 minutes. Transfer to a paper towel-lined plate using a slotted spoon.

Nutrition Facts : Calories 138.5 calories, Carbohydrate 17.2 g, Cholesterol 22.2 mg, Fat 4.6 g, Fiber 0.9 g, Protein 6.6 g, SaturatedFat 1.4 g, Sodium 313.9 mg, Sugar 0.2 g

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

KOREAN DUMPLINGS: MANDU



Korean Dumplings: Mandu image

Provided by Food Network

Categories     appetizer

Time 1h

Yield 6 to 12 servings

Number Of Ingredients 18

1/4 pound ground beef
3 ounces vegetable oil
3 ounces minced Spanish onion
3 ounces shredded cabbage
2 ounces roughly chopped bean sprouts
1 scallion, finely chopped
4 ounces firm tofu, mashed to a fine consistency
1 1/2 tablespoons hoisin
1 1/2 tablespoons salt
Dash pepper
24 wonton skins
1 egg beaten
Oil, for frying
8 tablespoons soy sauce
6 tablespoons rice vinegar
2 teaspoons granulated sugar
2 teaspoons green onion, finely chopped
2 teaspoons sesame seeds, toasted

Steps:

  • Heat wok over medium-high heat, add 2 ounces of oil and stir-fry meat until brown, mashing with a fork to break into small pieces. Drain off fat and set meat aside. Wash pan and dry thoroughly.
  • Heat 1 ounce of oil over high heat for 1 minute. Add onions and saute for 2 to 3 minutes or until limp.
  • Add cabbage and continue to cook, stirring frequently, for another 2 to 3 minutes or until cabbage is crisp-tender.
  • Add bean sprouts, scallions, and tofu, mix well and cook for 1 to 2 minutes more.
  • Remove pan from heat and pour cooked mixture into a colander to drain excess liquid.
  • In a large bowl, combine meat, vegetables, hoisin, salt, and pepper and mix well.
  • Place 1 wonton skin on a flat surface. Cover remaining skins with a slightly damp kitchen towel (not terry cloth) so they won't dry out. Brush the edges of skin with a beaten egg. Place about 1 teaspoon of filling mixture just above the center of skin. Fold skin in half over filling to form a triangle and press edges together to seal. Repeat with remaining skins.
  • Fill and preheat fryer to 375 degrees F. and deep-fry dumplings until golden brown. Serve immediately with vinegar-soy dipping sauce.
  • For vinegar-soy sauce: Combine all ingredients in a bowl. Stir to dissolve sugar.

MANDU (KOREAN DUMPLINGS)



Mandu (Korean Dumplings) image

Mandu are classic Korean dumplings filled with ground pork, tofu, garlic chives, and ginger. Steamed, deep fried, pan fried, boiled, or added to soups, there are so many ways to enjoy them!

Provided by Cecilia Hae-Jin Lee

Categories     Side Dish     Dinner

Time 1h36m

Yield 60

Number Of Ingredients 25

For the filling
8 ounces medium-firm tofu
8 ounces ground pork
8 ounces ground beef
2 cups buchu (Korean garlic chives), finely chopped
1/2 medium yellow onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 large egg
1 tablespoon soy sauce
1 tablespoon toasted sesame oil
1 teaspoon salt
1 teaspoon white or black pepper
For the mandu
Flour, for sprinkling
1 package (50 to 60 wrappers) store-bought or homemade mandu wrappers
2 tablespoons vegetable oil, for pan frying
For the dipping sauce
4 tablespoons soy sauce
4 tablespoons rice vinegar
1 scallion, trimmed and thinly sliced
1 clove garlic, minced
1 teaspoon sesame oil
1 teaspoon toasted sesame seeds
1/2 teaspoon gochugaru (Korean chili flakes), optional

Steps:

  • Prepare to assemble the Mandu: Sprinkle a large tray or sheet pan with a little flour. This will prevent the Mandu from sticking. Fill a small bowl with water, which will be used to seal the Mandu wrapper.
  • Cook the Mandu: To pan fry the Mandu , heat a large frying pan over medium heat. Add the vegetable oil and as many Mandu as you can fit without overlapping. You will have to cook them in batches. Cook them for 1 to 2 minutes, until the bottoms are golden brown. Flip them, carefully add a splash of water to the pan, and cover it immediately with a lid. Reduce the heat to low and cook them for about 4 minutes. The steam will help the Mandu cook through but cut one in half to make sure.

Nutrition Facts : Calories 70 kcal, Carbohydrate 7 g, Cholesterol 11 mg, Fiber 0 g, Protein 4 g, SaturatedFat 1 g, Sodium 247 mg, Sugar 0 g, Fat 3 g, UnsaturatedFat 0 g

MANDU (KOREAN POT STICKERS)



Mandu (Korean Pot Stickers) image

Make and share this Mandu (Korean Pot Stickers) recipe from Food.com.

Provided by Member 610488

Categories     Meat

Time 1h5m

Yield 5 dozen

Number Of Ingredients 16

2 cups cabbage kimchi, shredded drained
1 cup bean sprouts
1/2 cup carrot, shredded
1 1/2 teaspoons canola oil
2 tablespoons canola oil, divided
1/3 lb ground beef
1/3 cup green onion, sliced
1 1/2 teaspoons sesame seeds, toasted
1 1/2 teaspoons fresh gingerroot, minced
3 garlic cloves, minced
1 1/2 teaspoons sesame oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 (12 ounce) package wonton wrappers
1 egg, lightly beaten
3 tablespoons water

Steps:

  • In a wok or large skillet, stir-fry kimchi, bean sprouts and carrots in 1-1/2 teaspoons oil until tender; set aside.
  • In a small skillet, cook beef over medium heat until no longer pink; drain. Add to the vegetable mixture. Stir in the onions, sesame seeds, ginger, garlic, sesame oil, salt and pepper.
  • Place about 1 tablespoon of filling in the center of each wonton wrapper. Combine egg and water. Moisten wonton edges with egg mixture; fold opposite corners over filling and press to seal. At this point you can freeze them.
  • Heat remaining vegetable oil in a large skillet. Cook wontons in batches for 1-2 minutes on each side or until golden brown, adding additional oil if needed.

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