How To make Yakimondu
Ingredients
1/2
pound
nappa cabbage
3/4
teaspoon
salt
8
oz
beef chuck, minced or ground
3/4
cup
scallion, chopped
1
each
garlic clove, minced
1
tablespoon
soy sauce
2
teaspoon
sesame seeds, toasted, slightly crushed
2
teaspoon
sesame oil
1/4
teaspoon
pepper, ground
40
each
wonton wrappers
Directions:
Sprinkle the cabbage leaves with 1/2 tsp salt and let stand about 15 minutes until they wilt. Squeeze out any moisture, then rinse and dry the leaves. Chop the cabbage.
In a bowl combine the cabbage, beef, scallions, garlic, soy sauce, sesame seeds, sesame oil, pepper and 1/4 tsp salt and mix thoroughly.
To make each dumpling, place 1 1/2 teaspoonful filling in the center of a wrapper using two spoons. Fold the wonton wrapper in half to form a semi-circle (if using round wrappers) or a triangle (if using square wrappers). Seal the edges by moistening them with a little water and pinching them. You may freeze the dumplings at this point on a cookie sheet or continue to use them by frying, steaming or in a soup.
To Fry: Heat oil in a wok or frying pan to 360 degrees. Fry about 10 at a time for 3 minutes or until golden.
To Steam: Arrange on lightly oiled plate, but do not let them touch each other. Pour about 2 inches of boiling water into a wok, set the plates in the steamer and set the steamer in the wok. Cover the steamer and cook over medium heat for 20 minutes.
Skillet Method: In a 12 inch skillet heat 2 tablespoons of oil until hot. Fill the skillet with mandu, making sure that they do not touch. Cook until the bottoms brown; about 1 minute. Add 1/3 cup water or beef broth to the skillet and cover and cood for about 10 minutes.
Serve Yakimandu with Dipping sauce.
How To make Yakimondu's Videos
Dumpling Wrappers (Mandu-pi: 만두피)
Full recipe:
Today I'm going to show you how to make extra-large dumpling wrappers big enough to make king-sized Korean dumplings. Korean dumplings are called mandu and these wrappers are called mandu-pi. Homemade mandu-pi are a lot tastier than mandu-pi from the grocery store. They are big noodles used to wrap around fillings, so taking time and care to get them right will make your dumplings that much better.
Yasmin's Yaki Mandu (Fried Korean Dumplings) With Oh So Good Dipping Sauce
Ottogi Korean Vermicelli (Dang Myun) Glass Noodle
Vegetable Oil Amount Varies With Deep Fryer
4 Tbsp Soy Sauce
1 Tbsp Sesame Oil
1 Tsp Sesame Seeds
1/2 Tsp Season-all
Salt & Ground Pepper
6 OZ (170g) Vermicelli Oriental Style Noodles
12 Oz (340g) Wonton Wrappers (48 pcs)
1 LB (454g) Egg Roll Wrappers (21 pcs)
5 Large Eggs
16 Oz Coleslaw Mix
8 Oz Match Stick Carrots
2Lbs Of Ground Beef 90/10
1 Bulb Of Garlic
1 Oz Ginger
3 Green Onions
1/2 White Onion
Optional But Oh So Good Dipping Sauce
1/4 Cup Of Soy Sauce
1 Tbsp Chopped Green Onion
1 Tbsp Sesame Seeds
1 Tbsp Rice Vinegar
1 Tbsp Sesame Oil
1 Tsp Crushed Red Pepper
Bibigo Mandu!?!
#bibigo Mandu are the crispiest dumplings on the market #ad @bibigousa
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Easy 15-minute Korean Yaki Mandu Recipe
Korean Yaki Mandu
Ingredients:
- Wonton skins
-1 egg
-1 package of bison (you can use ground beef, ground turkey, or any vegetarian protein)
***
-1 head of small cabbage
-1 yellow onion diced
-1.5 c. chopped carrots
-2 stalks of green onions
-4 cloves garlic (add more or less to your taste)
-Salt & pepper
1) Chop all veggie ingredients and combine them well in a bowl. Season with salt and pepper
2) Heat pan to medium high heat and lightly sauce all veggies together until a little soft (but still a little crunchy)
3) Saute bison in a separate pan until cooked all the way through and then strain the extra fat.
4) Combine bison and sauted veggies together in a bowl. (Make the ratio of meat to veggies what you like!)
5) Put the egg in a small bowl and whisk until fully scrambled (this is your wanton sealer)
6) Put about a tablespoon of the mandu stuffing in the middle of the wanton and, using your finger, spread some of the egg on two sides of the wanton skin then pinch the entire wanton closed.
7) Fry the mandu in vegetable oil until golden brown. BOOM!
Dipping sauce:
1/4 c. soy cause + 1 tsp sesame oil (Sesame oil is strong, so add more or less to taste)
1/2 tbsp of Sesame seeds (optional)
1 tbsp green onions (optional)
DLLAPHK ep. 2: Yaki Mandu
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