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Thursday, February 29, 2024

Yaki Mandu (Korean Fried Dumplings) aka Gun Mandu


Yaki Mandu, Gun Mandu or Korean Fried Dumplings are gentle and crispy on the skin whereas gentle and savory in taste on the within. They’re crammed with japchae noodles, veggies, tofu, kimchi, pork and beef and makes an superior social gathering appetizer or banchan.

yaki mandu korean gun mandu dumplings lined up on white rectangular plate
Deep Fried Yaki Mandu or Gun Mandu
close up of gun mandu in a row on white plate
Pan-Fried Gun Mandu Or Yaki Mandu

Deep-fried or Pan-Fried, Yaki Mandu or Gun Mandu is scrumptious both manner!

What’s Gun Mandu 군만두 or Yaki Mandu 야끼 만두?

Nice query! So.. to begin with, you realize that Mandu 만두 in Korean means dumpling. Gun (pronounced goon (군)) comes from the phrase ‘to grill or roast’ and most Koreans will affiliate this with the mandu you get from a Korean Chinese language restaurant. Typically served as a freebie once you order Tangsuyuk (candy and bitter pork) 😝 🥰.

However unusually, the identify Yaki Mandu can also be usually related to this sort of dumpling – crispy fried on the skin, half-moon formed, with very free filling crammed with principally noodles and little meat on the within. However wait..isn’t the phrase – Yaki, Japanese?? I by no means thought of how complicated all this was till I sat down to put in writing about it.

Sure, Yaki is a Japanese phrase and it means to ‘cook dinner on direct warmth’ which incorporates cooking strategies of grilling, pan-frying or boiling. I consider that is one thing that occurred after the Japanese occupation of Korea when many Koreans have been so used to talking Japanese phrases that they usually combined Korean and Japanese phrases after they spoke.

I bear in mind once I was little, individuals all the time ordered at a Korean Chinese language restaurant –

“여기요! 야끼만두 한 그릇 주세요!” – Can we please have a plate of Yaki Mandu??

Now, nobody ever thought it was complicated this was.. lol. And everybody understood what you meant.

Many a few years later – now in Korea, hardly anybody makes use of the identify Yaki Mandu anymore. However.. for some unusual purpose, many within the US nonetheless seek for that phrase on google..

BTW, Twigim Mandu 튀김만두 is one other identify for this. It’s a pure Korean identify that merely means Deep Fried Dumplings. These have been usually bought as an inexpensive snack close to faculties..It was so scrumptious, I might by no means cease consuming only one… anyway, under is a Deep-Fried model however made right into a semi Korean mandu form hape utilizing Sq. Wonton wrappers.

Korean deep fried dumpling mandu

BTW, I hope you aren’t going to get upset that I’m mentioning Yaki Mandu.. as a result of that’s simply a part of Korean historical past. A painful previous the place the after-effects of the Japanese occupation of Korea (1910-1945) lingered on for a few years.

What Dumpling (Mandu) Wrapper to purchase

Nasoya Wonton Wrappers (spherical or sq.) – you should buy these at many grocery shops even Goal.

Gyoza/Posticker wrappers and Wonton Skins all work high-quality. Wonton skins are a bit thinner and makes a lighter one. Korean mandu wrappers are often thicker and is supposed for mandu that’s boiled in soups or steamed so I discover that they’re too thick to be fried.

Components for Korean Fried Dumplings (Yaki Mandu/Gun Mandu)

  • 50 Wonton Wrappers (spherical or sq.)
  • 4 oz floor pork
  • 2 oz floor beef
  • 9 oz mung bean sprouts (4 oz cooked and squeezed)
  • 2 oz Japchae noodles (2 oz will make about 1 cup when cooked)
  • 1/2 yellow onion (about 2/3 cup chopped)
  • 4 oz cabbage kimchi, chopped
  • 1/2 cup Korean or Chinese language Chives, chopped
  • 1 Tbsp contemporary garlic, minced or 20g chopped in processor
  • 1 knob of ginger, grated or chopped in processor
  • 1 inexperienced onions, chopped
  • 4 – 5 cups vegetable oil (if deep frying) OR 2 Tbsp vegetable oil (if pan frying)

Seasoning Components

Tofu Crumble Combine

  • 10 oz further agency tofu, water squeezed out
  • 1 inexperienced onions
  • 1.5 tsp sesame oil
  • 1/2 tsp sea salt (dealer joe’s)

Gun Mandu DIPPING SAUCE

  • 3 tsp soy sauce
  • 2 tsp sugar
  • 3.5 tsp vinegar
  • 1 tsp gochugaru (korean chili powder)
  • 1 tsp sesame seeds
  • 3 tsp chives, chopped

Step by Step Directions

  1. Have a big mixing bowl prepared. Add floor beef and pork. Put together the next elements from steps 2 – 7 and add all of them to the bowl. 4 step by step pics of blanching bean sprouts, ice bath and squeezing them
  2. Bean sprouts – Cook dinner mung bean sprouts in salted boiling water for 2-3 min. Switch to an ice water bathtub, drain after which seize a handful between your arms and squeeze extra water out as a lot as doable. Proceed till you squeeze all of the bean sprouts. Put the squeezed bean sprout balls on a slicing board and roughly chop into 1/2 inch items. See video. cooked japchae noodles
  3. NoodlesCook dinner and lower Japchae Noodles into 1/2 inch lengths. Cook dinner based on package deal instructions. Often, these noodles are cooked in boiling water for 6-8 min. As soon as cooked, drain and drizzle calmly with some sesame oil and sprinkling of salt. chopped chives, kimchi in measuring cups and onion garlic in food processor
  4. In a meals processor, chop onion, garlic and peeled ginger. Chop chives and kimchi. OR you’ll be able to simply chop all the pieces with a knife besides the ginger. Peel and grate ginger if you’re not utilizing the meals processor.
  5. Kimchi – Squeeze extra liquid from chopped cabbage kimchi.tofu being squeezed in mesh bag then crumbled tofu in food processor with green onions
  6. Tofu – Put tofu in a cheesecloth or hemp material and wrap then squeeze and wring out extra liquid out of the tofu.
  7. Tofu Crumble Combine – In the identical meals processor, add tofu, inexperienced onions, sesame oil, salt and chop till inexperienced onions are chopped and all the pieces is combined with the tofu.ingredients for mandu filling laid out in stainless bowl
  8. It’s best to now have within the mixing bowl from 1, pork, beef, chives, cooked bean sprouts, onion garlic combination. (see pic) japchae noodles added to filling mixture
  9. To bowl above, add tofu crumble combineture from 5 and the japchae noodles. Gently combine all the pieces together with your arms in order that all the pieces is evenly combined.
  10. Season the entire combine with cooking sake, guk ganjang, remaining sesame oil, salt, black pepper. Combine once more.gun mandu dumplings on metal tray
  11. MAKE MANDU – Put together a tray or giant plate with some gentle sprinkling of flour. Additionally put together tin foil or plastic wrap to loosely cowl the dumplings when you proceed to make mandu. Have a small bowl of water prepared and moist the sting of every wrapper earlier than including the filling within the center. Fold over the wrapper to seal the dumpling. Make dumplings by stuffing 2 tsp to 1 Tbsp of combine in every wrapper (watch video on how to fold dumplings) after which lay out the mandu on the tray with sufficient spacing between them so that they don’t contact.
  12. FREEZE for greatest storage – upon getting a tray filled with mandu, put within the freezer, uncovered, for about 1 – 2 hours till the outer pores and skin turns into laborious. Switch the partially frozen mandu right into a plastic bag and put it again within the freezer till you’re able to cook dinner them. By pre-freezing them, the mandu is not going to stick to one another and likewise preserve its form.
  13. DEEP FRY or PAN-FRY the Yaki Mandu Dumplings. Learn under for directions.

Deep Fry or Pan-Fry – Each methods are scrumptious!!

mandu deep frying in oil

Deep Frying Mandu – HEAT at the very least 3 inch of oil in a heavy pot or a fryer till it reaches 340℉ (170℃). Put mandu in oil and fry for 3-4 min till it’s golden brown like above.

yaki mandu frying in pan

Pan Frying Mandu – warmth a frying pan on medium warmth with good quantity of vegetable oil (1.5 to 2 Tbsp) and brown the mandu on all sides for 3-4 minutes. Then put together a lid that can cowl the pan after which pour 1 Tbsp of water onto the recent pan. COVER IMMEDIATELY and BE CAREFUL it can steam straight away!! Let it cook dinner for 1 min or so till the water evaporates. SEE VIDEO!

pan fried yaki mandu on rectangular plate with sauce and pickled radish
top view of fried mandu on white plate with sauce drizzled on top

SERVING SUGGESTionS FOR Korean fried Dumplings (Yaki Mandu)

A MUST for Yaki Mandu is to serve it with a dipping sauce and a few pickled radish (Danmuji 단무지). They’re simply what makes the dumplings style like heaven!!

Sauce 1 – easy choganjang – 2 Tbsp soy sauce, 1 Tbsp rice vinegar

Sauce 2 – 3 tsp soy sauce, 2 tsp sugar, 4 tsp rice vinegar, 1 tsp gochugaru (Korean purple chili powder), 1 tsp sesame seeds, 3 tsp chopped Chinese language chives or inexperienced onions

Video on Methods to FOLD and COOK Yaki Mandu

Yaki Mandu (Korean Fried Dumplings)/ Gun Mandu

Scrumptious Yaki Mandu or Gun Mandu recipe contains directions for freezing and cooking identical to those from the restaurant. It is crammed with Japchae noodles for a enjoyable texture and likewise make my tangy candy dipping sauce for an ideal pairing!

serves: 50 items

Components

Pan Frying or Deep Frying

Directions

  • Have a big mixing bowl prepared. Add floor beef and pork. Put together the next elements from steps 2 – 7 and add all of them to the bowl.

    4 oz floor pork, 2 oz floor beef

  • Bean sprouts – Cook dinner mung bean sprouts in salted boiling water for 2-3 min. Switch to an ice water bathtub, drain after which seize a handful between your arms and squeeze extra water out as a lot as doable. Proceed till you squeeze extra water from all of the bean sprouts. Put the squeezed bean sprout balls on a slicing board and roughly chop into 1/2 inch items. See video.

    9 oz mung bean sprouts

  • Noodles – Cook dinner Japchae Noodles based on package deal instructions. Often, noodle are cooked in boiling water for 6-8 min. As soon as cooked, drain and drizzle with some sesame oil and a sprinkling of salt. Reduce noodles into 3/4 inch lengths however OK if some are longer.

    3 oz Japchae noodles

  • In a meals processor, chop onion, garlic and peeled ginger. Chop chives and kimchi. OR you’ll be able to simply chop all the pieces with a knife besides the ginger. Peel and grate ginger if you’re not utilizing the meals processor.

    4 oz cabbage kimchi, 1/2 cup Korean or Chinese language Chives, 1 Tbsp contemporary garlic, 0.5 Tbsp contemporary ginger, 1/2 yellow onion

  • Kimchi – Squeeze extra liquid from chopped cabbage kimchi.

    4 oz cabbage kimchi

  • Tofu – Put tofu in a cheesecloth or hemp material and wrap then squeeze and wring out extra liquid out of the tofu.

    10 oz further agency tofu

  • In the identical meals processor, add tofu, inexperienced onions, sesame oil, sea salt and chop till inexperienced onions are chopped and all the pieces is combined with the tofu.

    1.5 tsp sesame oil, 1 inexperienced onions, 1/4 tsp sea salt

  • It’s best to now have within the mixing bowl from 1, pork, beef, chives, cooked bean sprouts, onion garlic combination.

  • To the bowl above, add tofu crumble combination from 5 and the japchae noodles. Gently combine all the pieces together with your arms in order that all the pieces is evenly combined.

  • Season the entire combine with cooking sake, guk ganjang, sesame oil, salt, black pepper, and sugar. Combine once more.

    1/2 tsp mirim or cooking sake, 1/2 tsp guk ganjang, 1/4 tsp black pepper, 1.5 tsp sesame oil, 1/4 tsp sea salt, 3/4 tsp sugar

  • Put together a tray or giant plate with some gentle sprinkling of flour. Additionally put together tin foil or plastic wrap to loosely cowl the dumplings when you proceed to make mandu. Make dumplings by stuffing 2 tsp to 1 Tbsp of combine in every wrapper (watch video on how) after which lay out the mandu on the tray with sufficient spacing between them so that they don’t contact.

    50 Wonton Wrappers

  • FREEZE for greatest storage – upon getting a tray filled with mandu, put within the freezer, uncovered, for about 1 – 2 hours till the outer pores and skin turns into laborious. Switch the partially frozen mandu right into a plastic bag and put it again within the freezer till you’re able to cook dinner them. By pre-freezing them, the mandu is not going to stick to one another and likewise preserve its form.

COOKING YAKI MANDU/GUN MANDU

  • Deep Frying Mandu – warmth up at the very least 3 inch of oil in a heavy pot or a fryer till it reaches 340℉ (170℃). Put mandu in oil and fry for 3-4 min till it is golden brown like above.

    4 cups vegetable oil (if deep frying)

  • Pan Frying Mandu – warmth a frying pan on medium warmth with good quantity of vegetable oil (1.5 to 2 Tbsp) and brown the mandu on all sides for 3-4 minutes. Then put together a lid that can cowl the pan after which pour 1 Tbsp of water onto the recent pan. COVER IMMEDIATELY and BE CAREFUL it can steam straight away!! Let it cook dinner for 1 min or so till the water evaporates.

    2 Tbsp vegetable oil (if pan frying)

  • Make Candy Bitter Dipping Sauce by mixing the elements – soy sauce, sugar, vinegar, gochugaru, sesame seeds and chives.

    3 tsp soy sauce, 2 tsp sugar, 4 tsp rice vinegar, 1 tsp gochugaru (korean purple chili powder), 1 tsp sesame seeds, 3 tsp chinese language chives, chopped

Ideas & Notes:

  • Serving Ideas – serve with some pickled radish (Danmuji) and a easy soy sauce + vinegar dipping sauce or my Candy Bitter Dipping Sauce with chives. Recipe above. 
  • Storage – until you intend to cook dinner and eat straight away, it’s greatest to make mandu forward and freeze.
  • HOW to FREEZE – upon getting a tray filled with mandu, put within the freezer, uncovered, for about 1 – 2 hours till the outer pores and skin turns into laborious. Switch the partially frozen mandu right into a plastic bag and put it again within the freezer till you’re able to cook dinner them. By pre-freezing them, the mandu is not going to stick to one another and likewise preserve its form.
  • Attempt to purchase thinner dumpling wrappers – both Chinese language Wonton or Japanese Gyoza for this recipe. Korean mandu wrappers are often too thick for this recipe. I believe it is smart since this can be a Korean Chinese language dish.

Diet Data:

Serving: 1piece| Energy: 46kcal (2%)| Carbohydrates: 7g (2%)| Protein: 2g (4%)| Fats: 1g (2%)| Saturated Fats: 0.3g (2%)| Polyunsaturated Fats: 0.3g| Monounsaturated Fats: 0.4g| Trans Fats: 0.01g| Ldl cholesterol: 3mg (1%)| Sodium: 81mg (4%)| Potassium: 40mg (1%)| Fiber: 0.3g (1%)| Sugar: 0.4g| Vitamin A: 25IU (1%)| Vitamin C: 1mg (1%)| Calcium: 8mg (1%)| Iron: 1mg (6%)



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