How to make BEST dumplings, fried noodle dumpling "Yaki mandu" master - Korean food

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.

Prepare the filling by mixing ground pork, chopped green onions, minced garlic, grated ginger, soy sauce, sesame oil, grated carrot, chopped cabbage, black pepper, and salt in a bowl.

Lay out a dumpling wrapper on a clean surface.

Place a spoonful of filling in the center of the wrapper.

Moisten the edges of the wrapper with water.

Fold the wrapper in half to create a half-moon shape, pressing to seal.

Crimp the edges with your fingers to ensure they are tightly sealed.

Heat oil in a large skillet over medium heat until shimmering.

Add the dumplings to the skillet in a single layer, ensuring they do not touch.

Cook the dumplings for 2-3 minutes until the bottoms are golden brown.

Add a splash of water to the skillet and cover immediately to steam the dumplings for 3-4 minutes.

Remove the lid and cook for an additional 2-3 minutes to crisp the bottoms again.

Transfer the dumplings to a plate and let them cool slightly before serving.

Serve with a dipping sauce of soy sauce mixed with vinegar and chili oil.

Cooking Techniques

Spice Level:

Allergens