Yaki Mandu Recipe
Yaki mandu, a Korean dumpling filled with ground beef and vegetables, are a tasty appetizer to make for parties that everyone will love.
Wonton wrappers are stuffed with ground beef and pork in these Korean mandu, also known as fried egg rolls.
I love Mandu. This is a great recipe using ground beef or pork. Just like my mother in law made. She's Korean. I do suggest making the dipping sauce to go along with it. Soy sauce, rice wine vinegar, green onions, sesame oil, sesame seeds, Korean chili powder and sugar. Let the sauce sit before eating. I feel the flavor a meld together better. I usually made my sauce the night before or several hours before I made the Mandu.
Not at all like the Mondu my Korean friend taught me to make years ago. It never made it to get wrapped. Maybe if I add some cabbage and make egg rolls out of it. Just not the right flavor for mondu.
These easy Korean dumplings filled with ground beef and cabbage will disappear in a flash and can be varied to your liking.
Bite into a mandoo, or Korean dumpling, for a juicy burst of pork, napa cabbage, spicy chile-garlic sauce, and chewy sweet potato noodles.
Crispy on the outside, tender and juicy on the inside - these air-fried potstickers come together in no time.
These colorful steamed Korean dumplings, or mandu, are packed with flavor and nutrition thanks to tofu and fresh vegetables.
These little dumplings are made of seasoned ground beef or ground lamb wrapped in a homemade egg pasta. They're topped with a garlic-yogurt sauce and garnished with chile oil. Afiyet olsun (bon appetit)!