Yaki Mandu (Korean Dumplings)
Ingredients
- 1 pound ground beef
- ½ cup finely chopped green onions
- ½ cup finely chopped cabbage
- ½ cup finely chopped carrot
- 4 cloves garlic, minced
- 4 teaspoons sesame oil, divided
- 1 tablespoon toasted sesame seeds
- ½ teaspoon monosodium glutamate
- salt and ground black pepper to taste
- 2 large eggs
- 1 ½ cups vegetable oil for frying
- 1 (16 ounce) package wonton wrappers
- 3 tablespoons soy sauce
- 2 teaspoons rice wine vinegar
- 1 teaspoon toasted sesame seeds, or more to taste
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Instructions
- Gather all ingredients.
- Heat a large skillet over medium-high heat. Add beef; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- 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. Meanwhile, heat vegetable oil in a separate skillet over medium heat.
- 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, about 1 or 2 minutes. Flip and cook until other side is browned, 1 or 2 minutes. Transfer wontons to a paper towel-lined plate to drain using a slotted spoon.
- To make the dipping sauce: Whisk soy sauce, rice wine vinegar, 1 teaspoon sesame oil, and 1 teaspoon sesame seeds together in a bowl until smooth.
- Serve alongside wontons.
Source
Original recipe: View Original