Yaki Mandu, Fried Korean Dumpling
I love yaki mandu! It’s one of my favorite snacks or appetizers. I usually make a whole lot of these and freeze them so I can just pull them out when I want since they can be time consuming to make.
- 1 pound ground pork (or meat or your choice)
- 1/2 package of tofu (optional)
- 2 green onions or handful of chives, sliced super thin
- 3-4 cloves of garlic, minced
- package of Asian dumpling wrappers ( number depends on how full you make them)
- 1 egg scrambled
- salt and pepper to taste
- oil for frying
- Mix everything except the dumpling wrappers and egg in a large mixing bowl. Cover and refrigerate at least four hours but overnight is better.
- Bring oil to temperature. About 350 F.
- Take one wrapper and spread a little egg mixture around the edge.
- Spoon a teaspoon and a half of the meat mixture into the wrapper and seal. Do pleats if desired or leave as a half moon.
- Slide the mandu into the hot oil and cook until golden brown.
- Drain on paper towel and serve with your choices of dipping sauces.