Yaki Mandu, Fried Korean Dumplings

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is lower in fat while ground chicken is often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is often cheaper.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is a cost-effective alternative.

dumpling wrappers

🥗Healthier: rice paper

💰Cheaper: wonton wrappers

Rice paper is gluten-free, while wonton wrappers are typically less expensive.

Mix ground pork, tofu, green onions (or chives), garlic, salt, and pepper in a bowl until well combined.

Refrigerate the mixture for at least 4 hours or overnight to marinate.

Prepare mandu wrappers (dumpling skins) from the Asian market, keeping them covered with a bowl to prevent drying out.

Take a wrapper and line the edges with egg wash or water to seal.

Place about 1.5 teaspoons of the filling onto the wrapper without overfilling it.

Fold the wrapper to create a half-moon shape or gather pleats to form a peapod shape and pinch to seal.

Heat peanut oil to 350°F (about 177°C) in a pan.

Carefully add the mandu to the hot oil, avoiding splash back.

Fry the mandu for a couple of minutes until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens