Yaki Mandu (Korean style fried dumplings)

    • < />

    Yaki Mandu (Korean style fried dumplings)

    Yaki Mandu (Korean style fried dumplings)

    (13)
    1hr


    15 people made this

    About this recipe: 'Mandu' means 'dumpling' in Korean and Yaki Mandu (also known as Gun Mandu) are the golden fried parcels filled with delicious east Asian ingredients like rice noodles, cabbage, tofu, eggs, toasted sesame oil, spring onion and seasoning. This recipe adds courgettes for an even richer flavour. You will love biting into these crisp-on-the-outside, soft-on-the-inside parcels of yummy goodness! Note: You can buy wonton wrappers at Asian and Chinese shops or markets.

    Ingredients
    Serves: 6 

    • 110g rice vermicelli
    • 1/2 medium cabbage, cored and shredded
    • 335g firm tofu
    • 2 small courgettes, shredded
    • 4 spring onions, chopped
    • 4 cloves garlic, finely chopped
    • 1 tablespoon ground black pepper
    • 2 tablespoons toasted sesame oil
    • 2 eggs, slightly beaten
    • 2 teaspoons salt
    • 335g wonton wrappers
    • 120ml vegetable oil for frying

    Method
    Prep:45min  ›  Cook:15min  ›  Ready in:1hr 

    1. Bring a pot of water to the boil and drop in the vermicelli; boil until the noodles are soft but not mushy, 3 to 5 minutes, stirring occasionally. Rinse with cold water, and drain in a colander set in the sink. Chop the noodles up into small pieces, and set aside.
    2. Wrap the shredded cabbage in a kitchen towel or a length of cheesecloth, and squeeze the excess moisture out. Place the cabbage, tofu, courgettes, spring onions, garlic, black pepper, sesame oil, eggs, salt and chopped rice noodles in a large bowl and mix with your hands until evenly mixed and the tofu is broken up into very small chunks.
    3. Place a round wonton wrapper onto a work surface, and spoon 1 to 2 teaspoons of filling into the centre of the wrapper. Dip your finger in water and moisten the edge of the wrapper about halfway around, then fold the wrapper over, enclosing the filling, and pinch the edges together to make a half-moon shape. Lay the completed rolls on a baking tray while you finish filling and folding the rest.
    4. Heat the vegetable oil in a heavy frying pan, and working in batches, fry the dumplings until golden brown, 2 to 3 minutes per side.
    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:
    (13)

    Reviews in English (13)

    by
    27

    I grew up on these and they are absolutely wonderful! Most eggroll recipes do not include the rice noodles but they should because it adds so much more texture to the eggrolls. Because our family is full of "hot heads" we usually serve this with a mixture of Korean hot red bean paste, sesame seed oil, and a little soy sauce. Kamsa hamnida!!!  -  11 Oct 2009  (Review from Allrecipes US | Canada)

    by
    13

    These were pretty good when paired with sauce. (i used a gyoza dipping sauce from this site) The zucchini makes them nice and moist on the inside and the tofu and egg help keep it together. The only thing i would do differently is pulse the rice noodles in a food processor a few times to get smaller pieces so that you dont get a long noodle piece in the middle of the roll.  -  08 Apr 2010  (Review from Allrecipes US | Canada)

    by
    13

    my family loved these! Beware- you will have a lot of filling but we just refridgerated it and had leftovers the next night. Definately will have again.  -  13 Feb 2010  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate