Yaki Mandu (Korean Fried Dumplings)/ Gun Mandu
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Yaki Mandu (Korean Fried Dumplings)/ Gun Mandu
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Delicious Yaki Mandu or Gun Mandu recipe includes instructions for freezing and cooking just like the ones from the restaurant. It's filled with Japchae noodles for a fun texture and also make my tangy sweet dipping sauce for a perfect pairing!
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Ingredients
- 50 wonton wrappers round or square
- 4 oz ground pork
- 2 oz ground beef
- 9 oz mung bean sprouts 4 oz cooked and squeezed
- 1/2 yellow onion about 2/3 cup chopped
- 4 oz kimchi chopped, cabbage
- 1/2 cup Korean chives chopped, or chinese chives
- 1 Tbsp garlic minced or 20g chopped in processor, fresh
- 0.5 Tbsp ginger grated or chopped in processor, fresh
Seasoning Ingredients
- 1/2 tsp mirin or cooking sake
- 1.5 tsp sesame oil
- 1/4 tsp salt Trader Joe's, sea salt
- 3/4 tsp sugar
- 1/2 tsp guk ganjang korean soup soy sauce
- 1/4 tsp black pepper
Japchae Noodles
- 1 cup japchae noodles 3 oz dry = 1 cup cooked, cooked
- 1 tsp sesame oil
- 1/4 tsp soy sauce
Tofu Crumble mix
- 10 oz tofu water squeezed out, extra firm
- 1 green onions chopped
- 1.5 tsp sesame oil
- 1/4 tsp salt Trader Joe's, sea salt
Pan Frying or Deep Frying
- 4 cups vegetable oil if deep frying
- 2 Tbsp vegetable oil if pan frying
Sweet Sour Dipping Sauce
- 3 tsp soy sauce
- 2 tsp sugar
- 4 tsp rice vinegar
- 1 tsp gochugaru korean red chili powder
- 1 tsp sesame seeds
- 3 tsp Chinese chives or green onions, chopped
Instructions
- Have a large mixing bowl ready. Add ground beef and pork. Prepare the following ingredients from steps 2 - 7 and add all of them to the bowl.
- Bean sprouts - Cook mung bean sprouts in salted boiling water for 2-3 min. Transfer to an ice water bath, drain and then grab a handful between your hands and squeeze excess water out as much as possible. Continue until you squeeze excess water from all the bean sprouts. Put the squeezed bean sprout balls on a cutting board and roughly chop into 1/2 inch pieces. see video
- Noodles - Cook Japchae Noodles according to package directions. Usually, noodle are cooked in boiling water for 6-8 min. Once cooked, drain and drizzle with some sesame oil and 1/4 tsp soy sauce. Cut noodles into 3/4 inch lengths but OK if some are longer.
- In a food processor, chop onion, garlic and peeled ginger. Chop chives and kimchi. OR you can just chop everything with a knife except the ginger. Peel and grate ginger if you are not using the food processor.
- Kimchi - Squeeze excess liquid from chopped cabbage kimchi.
- Tofu - Put tofu in a cheesecloth or hemp cloth and wrap then squeeze and wring out excess liquid out of the tofu.
- In the same food processor, add tofu, green onions, sesame oil, sea salt and chop until green onions are chopped and everything is mixed with the tofu.
- You should now have in the mixing bowl from 1, pork, beef, chives, cooked bean sprouts, onion garlic mixture.
- To the bowl above, add tofu crumble mixture from 5 and the japchae noodles. Gently mix everything with your hands so that everything is evenly mixed.
- Season the whole mix with cooking sake, guk ganjang, sesame oil, salt, black pepper, and sugar. Mix again.
- Prepare a tray or large plate with some light sprinkling of flour. Also prepare tin foil or plastic wrap to loosely cover the dumplings while you continue to make mandu. Make dumplings by stuffing 2 tsp to 1 Tbsp of mix in each wrapper (watch video on how) and then lay out the mandu on the tray with enough spacing between them so they don't touch.
- FREEZE for best storage - once you have a tray full of mandu, put in the freezer, uncovered, for about 1 - 2 hours until the outer skin becomes hard. Transfer the partially frozen mandu into a plastic bag and put it back in the freezer until you are ready to cook them. By pre-freezing them, the mandu will not stick to each other and also keep its shape.
COOKING YAKI MANDU/GUN MANDU
- Deep Frying Mandu - heat up at least 3 inch of oil in a heavy pot or a fryer until it reaches 340℉ (170℃). Put mandu in oil and fry for 3-4 min until it's golden brown like above.
- Pan Frying Mandu - heat a frying pan on medium heat with good amount of vegetable oil (1.5 to 2 Tbsp) and brown the mandu on all sides for 3-4 minutes. Then prepare a lid that will cover the pan and then pour 1 Tbsp of water onto the hot pan. COVER IMMEDIATELY and BE CAREFUL it will steam right away!! Let it cook for 1 min or so until the water evaporates.
- Make Sweet Sour Dipping Sauce by mixing the ingredients - soy sauce, sugar, vinegar, gochugaru, sesame seeds and chives.
Notes
- Serving Suggestions - serve with some pickled radish (Danmuji) and a simple soy sauce + vinegar dipping sauce or my Sweet Sour Dipping Sauce with chives. Recipe above.
- Storage - unless you plan to cook and eat right away, it's best to make mandu ahead and freeze.
- HOW to FREEZE - once you have a tray full of mandu, put in the freezer, uncovered, for about 1 - 2 hours until the outer skin becomes hard. Transfer the partially frozen mandu into a plastic bag and put it back in the freezer until you are ready to cook them. By pre-freezing them, the mandu will not stick to each other and also keep its shape.
- Try to buy thinner dumpling wrappers - either Chinese Wonton or Japanese Gyoza for this recipe. Korean mandu wrappers are usually too thick for this recipe. I think it makes sense since this is a Korean Chinese dish.
Nutrition Information
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Serving
1piece
Calories
46kcal
(2%)
Carbohydrates
7g
(2%)
Protein
2g
(4%)
Fat
1g
(2%)
Saturated Fat
0.3g
(2%)
Polyunsaturated Fat
0.3g
(2%)
Monounsaturated Fat
0.4g
(2%)
Trans Fat
0.01g
(1%)
Cholesterol
3mg
(1%)
Sodium
81mg
(3%)
Potassium
40mg
(1%)
Fiber
0.3g
(1%)
Sugar
0.4g
(1%)
Vitamin A
25IU
(1%)
Vitamin C
1mg
(1%)
Calcium
8mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 50pieces
Amount Per Serving
Calories 46 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 46kcal | 2% |
| Carbohydrates | 7g | 2% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 0.4g | 2% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 3mg | 1% |
| Sodium | 81mg | 3% |
| Potassium | 40mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 0.4g | 1% |
| Vitamin A | 25IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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