Fried Korean Dumplings (Yaki Mandu) Recipe

Introduction

Fried Korean Dumplings, known as Yaki Mandu, are crispy, flavorful pockets filled with a savory mix of ground pork and stir-fried vegetables. These golden triangles make a perfect appetizer or snack, loved for their crunchy exterior and juicy filling.

Ingredients

• 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)
• 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
• 1 package (12oz) Won Ton Wraps
• 5 tsp avocado oil

Instructions

1. Step 1: Heat 1 teaspoon of avocado oil in a frying pan over medium-high heat. Add the minced cabbage and stir-fry for about 2 minutes. Transfer the cabbage to a large bowl and set aside.
2. Step 2: Add another teaspoon of oil to the pan. Stir-fry the minced onion for about 3 minutes. Remove and add to the bowl with cabbage.
3. Step 3: Add one more teaspoon of oil. Stir-fry the minced carrots for about 3 minutes. Remove and add to the bowl with previous vegetables.
4. Step 4: Add another teaspoon of oil, then stir-fry the minced green onions for 1-2 minutes. Remove and combine with the other vegetables in the bowl.
5. Step 5: Add a teaspoon of oil to the pan. Cook ground pork on medium-high heat until fully browned and cooked through, about 15 minutes. Add the cooked pork to the vegetable mixture.
6. Step 6: Add salt, Dasida beef flavor soup powder, black pepper, minced garlic, and soy sauce to the bowl. Mix everything thoroughly, preferably with clean hands, until well combined.
7. Step 7: Place about a teaspoon of filling in the center of a wonton wrapper. Dip your finger in water and moisten one edge of the wrapper. Fold the wrapper in half to form a triangle and press edges firmly to seal. Gently press the dumpling in your hand to release any air pockets, then press edges again to ensure a tight seal.
8. Step 8: Heat oil in a deep fryer to 350°F (175°C). Fry the dumplings in batches for 2-3 minutes, or until golden brown and crispy. Since the filling is already cooked, the goal is to crisp the wrapper.
9. Step 9: Drain fried dumplings on paper towels to remove excess oil. Repeat until all dumplings are cooked. Serve hot and enjoy your crispy Yaki Mandu!

Tips & Variations

• Use clean hands to mix the filling thoroughly; it helps blend flavors and ensures even filling in each dumpling.
• Try substituting ground pork with ground chicken or beef for a different flavor.
• If you don’t have Dasida beef soup powder, substitute with a teaspoon of beef bouillon or omit for a milder taste.
• For a healthier option, pan-fry dumplings in a little oil instead of deep-frying and add water to steam them halfway through cooking.

Storage

Store cooked dumplings in an airtight container in the refrigerator for up to 3 days. To reheat, crisp them again in a hot pan or air fryer for a few minutes until heated through. You can also freeze uncooked dumplings on a baking sheet, then transfer to a freezer bag for up to 2 months. Fry or steam directly from frozen.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought dumpling wrappers instead of won ton wraps?

Yes, store-bought dumpling wrappers or gyoza skins can be used as a substitute. Just make sure they are not too thick so the dumplings crisp nicely when fried.

Do I have to cook the filling before wrapping the dumplings?

For Yaki Mandu, the filling is cooked before wrapping because these dumplings are fried to crisp the exterior only. Since the filling is already cooked, frying for a short time is safe and ensures the outside gets perfectly crispy.

Fried Korean Dumplings (Yaki Mandu) Recipe

Print Recipe

★★★★★

4.9 from 133 reviews

These Fried Korean Dumplings, known as Yaki Mandu, are crispy on the outside and packed with a delicious mixture of stir-fried vegetables and seasoned ground pork. Perfect as a snack or appetizer, they are easy to make using wonton wrappers and deep frying to golden perfection.

• Author: Logan
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: Approximately 30 dumplings 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Korean

Ingredients

Scale 1x2x3x

Vegetables

• 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 & Seasonings

• 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

Other

• 1 package (12oz) Won Ton Wraps
• 5 tsp avocado oil (for stir-frying and deep frying)

Instructions

1. Stir-fry Cabbage: Heat 1 tsp avocado oil in a frying pan over medium-high heat. Add the minced cabbage and stir-fry for about 2 minutes until slightly softened. Remove cabbage from the pan and place it into a large mixing bowl.
2. Stir-fry Onions: Add another teaspoon of oil to the same pan. Add the minced yellow onion and stir-fry for about 3 minutes until translucent. Transfer the onions into the bowl with the cabbage.
3. Stir-fry Carrots: Add a third teaspoon of oil to the pan and stir-fry the minced carrots for about 3 minutes until tender. Add the carrots to the mixing bowl with the other vegetables.
4. Stir-fry Green Onions: Add another teaspoon of oil and stir-fry the minced green onions for 1-2 minutes. Remove and add them to the vegetable bowl.
5. Cook Ground Pork: Add 1 teaspoon of oil to the pan. Cook the ground pork over medium-high heat for about 15 minutes, stirring occasionally until thoroughly browned and cooked through. Add the cooked pork to the bowl with the vegetables.
6. Combine Seasonings: Add salt, Dasida beef flavor soup powder, ground black pepper, minced garlic, and soy sauce to the vegetable and pork mixture. Mix everything thoroughly—preferably using clean hands—to ensure all ingredients are evenly combined.
7. Assemble Dumplings: Place about a teaspoon of the filling in the center of each wonton wrapper. Lightly wet one half of the wrapper edge with water. Fold the wrapper in half to form a triangle and press edges firmly to seal. Hold the dumpling in your palm and press gently to release any air pockets, then re-press edges to secure the seal.
8. Deep Fry Dumplings: Heat oil in a deep fryer to 350°F (175°C). Carefully add the dumplings in batches, frying for 2-3 minutes until golden brown and crispy on the outside. Since the filling is already cooked, frying is just to crisp the wrapper.
9. Drain and Serve: Remove fried dumplings and place on a paper towel-lined plate to drain excess oil. Continue frying remaining dumplings. Serve hot and enjoy your crispy Korean Yaki Mandu!

Notes

• Make sure to release all air pockets before sealing dumplings to prevent them from bursting during frying.
• Use avocado oil or any high smoke point oil for frying to achieve a crispy texture.
• You can serve Yaki Mandu with soy sauce, vinegar, or your favorite dipping sauce.
• Ensure pork is fully cooked before assembling to maintain food safety.
• Wonton wrappers freeze well; store extra dumplings frozen and fry directly from frozen for convenience.

Keywords: Fried Korean dumplings, Yaki Mandu, Korean appetizers, crispy dumplings, pork dumplings, homemade dumplings