How To make Yakimondu
Ingredients
1/2
pound
nappa cabbage
3/4
teaspoon
salt
8
oz
beef chuck, minced or ground
3/4
cup
scallion, chopped
1
each
garlic clove, minced
1
tablespoon
soy sauce
2
teaspoon
sesame seeds, toasted, slightly crushed
2
teaspoon
sesame oil
1/4
teaspoon
pepper, ground
40
each
wonton wrappers
Directions:
Sprinkle the cabbage leaves with 1/2 tsp salt and let stand about 15 minutes until they wilt. Squeeze out any moisture, then rinse and dry the leaves. Chop the cabbage.
In a bowl combine the cabbage, beef, scallions, garlic, soy sauce, sesame seeds, sesame oil, pepper and 1/4 tsp salt and mix thoroughly.
To make each dumpling, place 1 1/2 teaspoonful filling in the center of a wrapper using two spoons. Fold the wonton wrapper in half to form a semi-circle (if using round wrappers) or a triangle (if using square wrappers). Seal the edges by moistening them with a little water and pinching them. You may freeze the dumplings at this point on a cookie sheet or continue to use them by frying, steaming or in a soup.
To Fry: Heat oil in a wok or frying pan to 360 degrees. Fry about 10 at a time for 3 minutes or until golden.
To Steam: Arrange on lightly oiled plate, but do not let them touch each other. Pour about 2 inches of boiling water into a wok, set the plates in the steamer and set the steamer in the wok. Cover the steamer and cook over medium heat for 20 minutes.
Skillet Method: In a 12 inch skillet heat 2 tablespoons of oil until hot. Fill the skillet with mandu, making sure that they do not touch. Cook until the bottoms brown; about 1 minute. Add 1/3 cup water or beef broth to the skillet and cover and cood for about 10 minutes.
Serve Yakimandu with Dipping sauce.
How To make Yakimondu's Videos
Making mandu (Korean dumplings: 만두)
Everyone loves Korean dumplings!
I've updated this recipe with a new video:
Recipe in this video:
*Ingredients*
Yield: 50 to 60 mandu
1 cup of ground pork
2 cups of ground beef
2 cups of chopped buchu (Asian chives)
4-5 soaked Shiitake mushrooms
half onion
half package of tofu
3 cloves of minced garlic
kosher salt
sugar
toasted sesame oil
vegetable oil
fish sauce
egg
green onion
mandu skins (60 discs)
*Directions*
Make filling:
1. Place 1 cup of ground pork and 2 cups of ground beef into a big bowl.
2. Add 1 ts of kosher salt, 1 tbs of toasted sesame oil, ½ ts of ground pepper and mix it by hand and push the mixture of meat on the side of the bowl.
3. Wash some Asian chives (buchu), and dry well with a paper towel or cotton cloth. Chop them into 2 cups’ worth of chives. Add 1 tbs of oil and mix it up. Place it in the big bowl next to the ground meat.
tip: the oil coats the vegetables so they retain their moisture
4. Chop 4-5 soaked shiitake mushrooms and half an onion. Put them into a small bowl.
5. Add 1 ts of soy sauce, 1 ts of sugar, and 2 ts of toasted sesame oil to the small bowl. Mix by hand and transfer it to the big bowl.
6. Squeeze a half package of tofu with a cotton cloth or paper towel and put it into a small bowl. Add a pinch of salt and 1 ts of toasted sesame oil. Mix it by hand and then put it next to chopped chives.
7. In the big bowl, add 3 cloves of minced garlic and mix all ingredients by hand. This is your mandu filling.
Make mandu:
1. Put some of the filling mixture into the center of a mandu skin.
2. Use your fingertips to apply a little cold water to one edge of the skin. This will act as a sealant when you fold it over.
3. Fold skin in half over filling and press edges together to make ripple shape.
Make fried mandu:
1. Place some vegetable oil on heated pan and add the mandu you made.
2. Lower the heat to low-medium and put the lid on the pan to cook.
3. Turn over each mandu a few minutes later. Add 2-3 tbs of water and put the lid back on the pan. Cook a few minutes more over low heat.
4. When the mandu is golden brown, transfer it to a plate.
5. Serve hot with a dipping sauce made of equal parts vinegar and soy sauce.
Make mandu soup:
1. In a pot, place 6 cups of water, 8 dried anchovies, the leftover shiitake mushroom stems, and the leftover onion. Boil it over medium heat for 20-30 minutes. If too much water evaporates, add more.
2. When the stock is done, remove the anchovies and onion.
3. Add 1 ts of fish sauce, 2 cloves of minced garlic, and some of your mandu. Keep the lid on the pot. You can add some more salt if you want.
4. When the mandu has cooked, it will float to the top.
5. Add 1 beaten egg, 2 sliced green onions: Done!
6. Serve hot with a bowl of kimchi, and ground pepper to taste.
Korean dumplings (mandu) 3 ways! #recipe #cooking #dumplings
Make lots of dumplings and cook 3 ways!
Detailed recipe is here:
Basic Yaki Mondu Korean || Recipe
Korean Dumpling Sauce Recipe For Mandoo 만두
Korean dumpling dipping sauce recipe For Mandoo. For more Korean recipes The Bald Chef show s you how to prepare a classic dipping sauce for Korean Mandoo which is a Korean dumpling. These dumplings filled with pork, sesame, cabbage, and bean thread noodles. These are pan fried dumplings.
Easy 15-minute Korean Yaki Mandu Recipe
Korean Yaki Mandu
Ingredients:
- Wonton skins
-1 egg
-1 package of bison (you can use ground beef, ground turkey, or any vegetarian protein)
***
-1 head of small cabbage
-1 yellow onion diced
-1.5 c. chopped carrots
-2 stalks of green onions
-4 cloves garlic (add more or less to your taste)
-Salt & pepper
1) Chop all veggie ingredients and combine them well in a bowl. Season with salt and pepper
2) Heat pan to medium high heat and lightly sauce all veggies together until a little soft (but still a little crunchy)
3) Saute bison in a separate pan until cooked all the way through and then strain the extra fat.
4) Combine bison and sauted veggies together in a bowl. (Make the ratio of meat to veggies what you like!)
5) Put the egg in a small bowl and whisk until fully scrambled (this is your wanton sealer)
6) Put about a tablespoon of the mandu stuffing in the middle of the wanton and, using your finger, spread some of the egg on two sides of the wanton skin then pinch the entire wanton closed.
7) Fry the mandu in vegetable oil until golden brown. BOOM!
Dipping sauce:
1/4 c. soy cause + 1 tsp sesame oil (Sesame oil is strong, so add more or less to taste)
1/2 tbsp of Sesame seeds (optional)
1 tbsp green onions (optional)