Description
These Fried Korean Dumplings (Yaki Mandu) feature a flavorful blend of stir-fried vegetables and ground pork wrapped in wonton wrappers, then deep-fried to crispy perfection. The recipe involves separate sautéing of each vegetable and meat before combining, resulting in a deliciously savory filling that is crispy on the outside and tender inside, perfect as a snack or appetizer.
Ingredients
Scale
Vegetable Filling
- 1 cabbage head, minced (about 2 cups)
- 1 large yellow onion, minced (about 1 cup)
- ½ cup carrots, minced
- 5 green onions, minced (about 1 cup)
Meat and Seasoning
- 1 lb ground pork
- 2 tsp salt
- 1 tsp Dasida beef flavor soup powder
- ½ tsp ground black pepper
- 1 garlic clove, minced
- ½ tsp soy sauce
Wrapper and Oil
- 1 package (12 oz) Wonton Wraps
- 5 tsp avocado oil (for stir-frying and frying)
Instructions
- Stir-fry cabbage: Heat 1 teaspoon of oil in a frying pan over medium-high heat. Add minced cabbage and stir-fry for about 2 minutes until slightly softened. Remove and transfer to a large bowl.
- Stir-fry onions: Add another teaspoon of oil to the same pan. Add minced yellow onions and stir-fry for about 3 minutes until translucent. Remove and add to the bowl with cabbage.
- Stir-fry carrots: Add another teaspoon of oil, then the minced carrots. Stir-fry for about 3 minutes until tender. Remove and add to the bowl with other vegetables.
- Stir-fry green onions: Add another teaspoon of oil. Stir-fry minced green onions for 1-2 minutes until fragrant. Remove and add to the vegetable bowl.
- Cook ground pork: Add a teaspoon of oil to the pan and cook ground pork over medium-high heat for about 15 minutes, stirring occasionally, until fully browned and cooked through. Transfer the pork to the vegetable bowl.
- Mix filling: Add salt, Dasida beef flavor soup powder, ground black pepper, minced garlic, and soy sauce to the bowl. Thoroughly mix the filling by hand to combine all ingredients evenly.
- Prepare dumplings: Place about one teaspoon of filling in the center of each wonton wrapper. Dip a finger in water and moisten one edge of the wrapper. Fold it in half to form a triangle, pressing edges firmly to seal. Gently press the dumpling to release any air pockets, then reseal the edges.
- Deep-fry dumplings: Heat oil in a deep fryer or deep pan to 350°F (175°C). Fry dumplings in batches, cooking for 2-3 minutes each until golden brown and crispy. Since filling is cooked, frying only crisps the exterior.
- Drain and serve: Remove fried dumplings with a slotted spoon and place on paper towels to drain excess oil. Repeat until all dumplings are cooked. Serve hot and enjoy.
Notes
- Ensure to release trapped air when sealing dumplings to prevent bursting during frying.
- Use cooked filling so dumplings only need frying to crisp exterior.
- Adjust seasoning as preferred; Dasida powder adds umami but can be omitted.
- Wonton wrappers can be found in Asian markets or grocery stores.
- Use oil with a high smoke point like avocado oil for frying.
- Serve with soy sauce, chili sauce, or dipping sauces of choice.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Korean
Keywords: Korean dumplings, Yaki Mandu, fried dumplings, Korean appetizer, pork dumplings, wonton wrappers, stir-fried vegetables
