Easy 15-minute Korean Yaki Mandu Recipe

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.

Chop half a head of yellow onion and place it in a mixing bowl.

Smash four cloves of garlic and add them to the bowl.

Chop the core out of the cabbage and then chop the cabbage into small pieces, adding it to the bowl.

Chop two stalks of green onions and add them to the bowl.

Mix all the ingredients in the bowl with your hands to combine.

Season the mixture with salt and black pepper to taste.

Heat olive oil in a sauté pan over medium-high heat (level 5).

Add the vegetable mixture to the sauté pan and cook until the vegetables are tender, stirring frequently.

Strain the cooked ground bison to remove excess grease and add it to the vegetable mixture.

Adjust seasoning with salt and pepper as needed and mix well.

Lay out several wonton skins on a clean surface.

Scramble one egg in a bowl to use as a sealant for the wonton skins.

Place about a tablespoon of the filling in the center of each wonton skin.

Fold the wonton skin over the filling and pinch the edges to seal, ensuring not to overstuff.

Repeat the process until all filling is used.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens