Yaki Mandu Recipe

Name: Yaki Mandu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound ground beef; 1 1/2 cups vegetable oil for frying; 1/2 cup finely chopped green onions; 1/2 cup finely chopped cabbage; 1/2 cup finely chopped carrot; 1/2 cup minced garlic; 4 teaspoons sesame oil, divided; 1 tablespoon toasted sesame seeds; 1/2 teaspoon monosodium glutamate (such as Ac'cent(R)); salt and ground black pepper to taste; 2 eggs; 1 (16 ounce) package wonton wrappers; 3 tablespoons soy sauce; 2 teaspoons rice wine vinegar; 1 teaspoon toasted sesame seeds, or more to taste

Servings: persons

1 pound ground beef
1 1/2 cups vegetable oil for frying
1/2 cup finely chopped green onions
1/2 cup finely chopped cabbage
1/2 cup finely chopped carrot
1/2 cup minced garlic
4 teaspoons sesame oil, divided
1 tablespoon toasted sesame seeds
1/2 teaspoon monosodium glutamate (such as Ac'cent(R))
salt and ground black pepper to taste
2 eggs
1 (16 ounce) package wonton wrappers
3 tablespoons soy sauce
2 teaspoons rice wine vinegar
1 teaspoon toasted sesame seeds, or more to taste

1
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.
2
Heat vegetable oil in a separate skillet over medium heat.
3
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.
4
Crack the second egg into a bowl and beat well.
5
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.
6
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.
7
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.

1303

kcal

Calories

125

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 pound ground beef, 1 1/2 cups vegetable oil for frying, 1/2 cup finely chopped green onions, 1/2 cup finely chopped cabbage, and more.

Yes, Yaki Mandu falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Yaki Mandu

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions