KOREAN DUMPLING (MANDU)
Steps:
- Gather the ingredients.
- In a large mixing bowl , gently combine the ground beef or ground pork, onion, cabbage, tofu, and noodles.
- In a separate small bowl, combine the garlic, soy sauce, sesame oil, salt, and pepper.
- Pour seasoning mixture over meat and vegetables and mix with hands to combine.
- Place about 1 tablespoon of filling in the center of a dumpling wrapper.
- Dip your finger in water and wet the perimeter of half of the wrapper.
- Fold the wrapper in half, pressing to seal and then crimp the edges. Repeat until the filling is gone.
- You can steam, boil, fry, or sauté the dumplings as you wish.
- Serve with a basic dipping sauce or a spicy sauce .
Nutrition Facts : Calories 187 kcal, Carbohydrate 7 g, Cholesterol 50 mg, Fiber 1 g, Protein 19 g, SaturatedFat 3 g, Sodium 432 mg, Sugar 1 g, Fat 9 g, ServingSize 6 servings, UnsaturatedFat 0 g
YAKI MANDU
Yaki Mandu is a Korean dumpling that can be steamed or fried. They look a lot like Chinese pot-stickers. Yaki means fried in Japanese and Mandu means dumpling in Korean. They're great for parties or as an appetizer. There's a lot of prep in making these and they take some time, but as quick as you can fry them they'll be gone!
Provided by Ivy Yapelli
Categories Main Dish Recipes Dumpling Recipes
Time 45m
Yield 25
Number Of Ingredients 15
Steps:
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Heat vegetable oil in a separate skillet over medium heat.
- 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.
- 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, 2 to 3 minutes. Flip and cook until other side is browned, 2 to 3 minutes. Transfer wontons to a paper towel-lined plate to drain using a slotted spoon.
- Whisk soy sauce, rice wine vinegar, 1 teaspoon sesame oil, and 1 teaspoon sesame seeds together in a bowl until dipping sauce is smooth. Serve alongside wontons.
Nutrition Facts : Calories 124.9 calories, Carbohydrate 12.1 g, Cholesterol 27.6 mg, Fat 5.8 g, Fiber 0.6 g, Protein 5.7 g, SaturatedFat 1.6 g, Sodium 245.9 mg, Sugar 0.3 g
KOREAN DUMPLINGS: MANDU
Provided by Food Network
Categories appetizer
Time 1h
Yield 6 to 12 servings
Number Of Ingredients 18
Steps:
- Heat wok over medium-high heat, add 2 ounces of oil and stir-fry meat until brown, mashing with a fork to break into small pieces. Drain off fat and set meat aside. Wash pan and dry thoroughly.
- Heat 1 ounce of oil over high heat for 1 minute. Add onions and saute for 2 to 3 minutes or until limp.
- Add cabbage and continue to cook, stirring frequently, for another 2 to 3 minutes or until cabbage is crisp-tender.
- Add bean sprouts, scallions, and tofu, mix well and cook for 1 to 2 minutes more.
- Remove pan from heat and pour cooked mixture into a colander to drain excess liquid.
- In a large bowl, combine meat, vegetables, hoisin, salt, and pepper and mix well.
- Place 1 wonton skin on a flat surface. Cover remaining skins with a slightly damp kitchen towel (not terry cloth) so they won't dry out. Brush the edges of skin with a beaten egg. Place about 1 teaspoon of filling mixture just above the center of skin. Fold skin in half over filling to form a triangle and press edges together to seal. Repeat with remaining skins.
- Fill and preheat fryer to 375 degrees F. and deep-fry dumplings until golden brown. Serve immediately with vinegar-soy dipping sauce.
- For vinegar-soy sauce: Combine all ingredients in a bowl. Stir to dissolve sugar.
YAKI-MANDU (KOREAN EGG ROLL)
Make and share this Yaki-Mandu (Korean Egg Roll) recipe from Food.com.
Provided by J e l i s a
Categories Vegetable
Time 1h20m
Yield 80-100 eggrolls (never really counted)
Number Of Ingredients 13
Steps:
- Keep the ground beef in the fridge until you are done preparing the rest of the ingredients.
- Mix ingredients in large bowl (it's best to use your hands like preparing a meatloaf).
- Scoop some of the mixture into a smaller bowl and keep the rest in the fridge until you are ready for it (wrapping is time consuming and you don't want the meat to be out any longer than it needs to be).
- Mix a raw egg in a small bowl or cup, or use a small bowl of water.
- Place a "sheet" of the egg roll wrap on work surface in front of you then spoon a teaspoonful of meat mixture into the center of the wrapper, dip finger into egg to spread it onto two adjoining edges of the wrapper and fold in half diagonally to seal it (will look like triangle).
- Press edges together and gently hold egg roll in hand and carefully squeeze out excess air as you are sealing.
- Deep fry until golden brown (for healthier method, steam/pan fry with less oil).
- Dipping sauce: Mix soy cause, red pepper and sesame seeds.
Nutrition Facts : Calories 43.7, Fat 1.1, SaturatedFat 0.4, Cholesterol 9.9, Sodium 132.6, Carbohydrate 5.9, Fiber 0.4, Sugar 0.5, Protein 2.4
MANDU (KOREAN POT STICKERS)
Make and share this Mandu (Korean Pot Stickers) recipe from Food.com.
Provided by Member 610488
Categories Meat
Time 1h5m
Yield 5 dozen
Number Of Ingredients 16
Steps:
- In a wok or large skillet, stir-fry kimchi, bean sprouts and carrots in 1-1/2 teaspoons oil until tender; set aside.
- In a small skillet, cook beef over medium heat until no longer pink; drain. Add to the vegetable mixture. Stir in the onions, sesame seeds, ginger, garlic, sesame oil, salt and pepper.
- Place about 1 tablespoon of filling in the center of each wonton wrapper. Combine egg and water. Moisten wonton edges with egg mixture; fold opposite corners over filling and press to seal. At this point you can freeze them.
- Heat remaining vegetable oil in a large skillet. Cook wontons in batches for 1-2 minutes on each side or until golden brown, adding additional oil if needed.
More about "korean pork mandu food"
HOMEMADE MANDU (KOREAN DUMPLINGS) - BEYOND KIMCHEE
From beyondkimchee.com
Ratings 10Servings 8Cuisine KoreanCategory Appetizer, Lunch, Snack
- To make the filling; chop napa cabbage finely and put it in a mixing bowl. Sprinkle 1 tsp salt and toss together; let it sit for 10 minutes. When the cabbage becomes lifeless, squeeze it out to get rid of moisture.
- Boil Korean sweet potato noodles according to the package directions, about 6-7 minutes. Rinse in cold water and drain well. Chop into small pieces.
- Put pork, cabbage, chives, leeks, and noodles in a large mixing bowl. Season with soy sauce, sweet rice wine, ginger, sesame oil, and pepper; mix well with your hand until all the ingredients are well incorporated.
- Put a heaping tablespoon of filling in the middle of wrapper, wet the edges of wrapper with water using your finger. Fold the wrapper in half and pinch the edges together. Bring the both ends toward the center. Pinch the ends together to complete.
MANDU (KOREAN DUMPLINGS) - KOREAN BAPSANG
From koreanbapsang.com
4.4/5 (134)Servings 8Cuisine KoreanCategory Appetizer, Main Course, Snack
- In two separate bowls, generously sprinkle salt over the chopped zucchini and cabbage and set aside (for at least 15 minutes) while preparing other ingredients. (This process will draw out water, soften the texture, and add flavor.) Squeeze out as much water as possible from the salted zucchini and cabbage by hand. Transfer to a large mixing bowl.
- Prepare all the remaining ingredients and add to the mixing bowl. Mix all ingredients well with your hand.
- Place one heaping teaspoonful of the filling on a wrapper. Wet the edges of the wrapper with water and seal tightly (pushing the air out with your fingers) into a half-moon shape. Repeat this process until all the filling/wrappers are used.
MANDU - TRADITIONAL AND AUTHENTIC KOREAN RECIPE | 196 …
From 196flavors.com
10 TRADITIONAL AND CLASSIC KOREAN RECIPES - THE SPRUCE …
From thespruceeats.com
6 MOST POPULAR KOREAN PORK DISHES - TASTEATLAS
From tasteatlas.com
KOREAN MANDU HOMEMADE DUMPLINGS • HIP FOODIE MOM
From hipfoodiemom.com
STEAMED PORK BUNS (JJINPPANG-MANDU) RECIPE BY MAANGCHI
From maangchi.com
MANDU - KOREAN PORK DUMPLINGS [DF] - 918 PLATE
From 918plate.com
DWAEJI MANDU - KOREAN PORK DUMPLINGS - MESSY WITCHEN
From messywitchen.com
KOREAN PORK RECIPES BY MAANGCHI
From maangchi.com
MANDU (FOOD) - WIKIPEDIA
From en.wikipedia.org
KOREAN PORK MANDOO RECIPE - TABLESPOON.COM
From tablespoon.com
KOREAN PAN FRIED DUMPLINGS (MANDU) - ASIAN INSPIRATIONS
From asianinspirations.com.au
KOREAN YAKI MANDU RECIPE | SUNNY ANDERSON | FOOD NETWORK
From foodnetwork.com
Author Sunny AndersonSteps 4Difficulty Easy
MANDU (KOREAN DUMPLINGS) - SIMPLY RECIPES
From simplyrecipes.com
LOW FODMAP // KOREAN DUMPLINGS (MANDU)
From theslowfodmap.com
MANDU RECIPE: HOW TO MAKE KOREAN DUMPLINGS - 2022
From masterclass.com
20 TRADITIONAL KOREAN DISHES: AUTHENTIC FOOD YOU’LL LOVE
From inmykorea.com
10 KOREAN GROCERIES TO SUPPLY YOU WITH YOUR FAVORITE FOOD AND …
From metro.style
MANDU (KOREAN DUMPLINGS) - OMG! YUMMY
From omgyummy.com
KOREAN MANDU (만두): PAN FRIED, STEAMED, BOILED, DEEP FRIED …
From bygracelove.com
HISTORY OF KOREAN DUMPLING, MANDU | KPOPSTARZ
From kpopstarz.com
MANDUGUK (KOREAN DUMPLING SOUP) - KOREAN BAPSANG
From koreanbapsang.com
20 MUST EAT KOREAN STREET FOOD IN KOREA - KOREATRAVELPOST
From koreatravelpost.com
PORK AND KIMCHI MANDU | KOREAN DUMPLINGS - WHISKED AWAY KITCHEN
From whiskedawaykitchen.com
PORK AND KIMCHI MANDU (KOREAN DUMPLINGS) – UMAMI DAYS
From umamidays.com
FOOD | MANDU
From mandudc.com
TOP 25 MOST POPULAR KOREAN STREET FOODS - CHEF'S PENCIL
From chefspencil.com
MANDU GUK (KOREAN DUMPLING SOUP) RECIPE - SIMPLY RECIPES
From simplyrecipes.com
HOW TO MAKE MANDU (KOREAN DUMPLINGS): AN ILLUSTRATED GUIDE
From today.com
KOREAN PORK & VEGETABLE MANDU ⋆ SEASONED BY JIN
From seasonedbyjin.com
SEOULFOOD: 12 KOREAN DISHES FOR PICKY EATERS
From torontoseoulcialite.com
5 BEST FROZEN KOREAN DUMPLINGS TO BUY AT LOCAL STORES
From koreatravelpost.com
MANDU (KOREAN DUMPLINGS) RECIPE | I CAN COOK THAT
From icancookthat.org
PORK DUMPLINGS: GOGI-MANDU (고기만두) - HUNGRY GOPHER
From hungrygopher.com
PORK AND KIMCHI MANDU 만두 — KIMCHI HALFIE
From kimchihalfie.com
KOREAN DUMPLING (MANDU) - CUSTOM CULINARY
From customculinary.com
KOREAN COOKING: PORK&TOFU DUMPLINGS (만두)
From thesoulofseoul.net
KOREAN DUMPLINGS WITH GROUND PORK, GINGER, SCALLIONS AND SHIITAKE …
From more.ctv.ca
PORK & KIMCHI DUMPLINGS (DWAEJI GOGI & KIMCHI MANDU
From messywitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love