Pulling out a secret family recipe 😉
This is an all-time favorite of my family’s, and one of those recipes people are always asking my Momma for. Unfortunately Koreans don’t generally use recipes for their cooking…so she just told me the ingredients and after a few over-salted batches I figured it out 🙂 So here is my recipe:
Why: A 10 can’t do it justice. It’s not just delicious, it’s my childhood. But to be fair, hubby doesn’t like the way I cook it…it’s more traditional to fry one side of the dumpling, turn it over, and then throw in a bit of water and cover the pan to steam-cook it the rest of the way. So try that if you so desire. Or you can deep-fry it.
Beef Yaki Mandu
- 1 pkg wonton wrappers
- 1.5 lbs ground beef
- 1 medium green cabbage, chopped well
- 2 small onions, chopped well
- 1/4 c soy sauce
- 1 Tbsp garlic powder
- 1 tsp pepper
Brown your ground beef in a large pot over medium heat. Once browned, add the cabbage and onions and stir to combine. Once the cabbage starts to wilt, add the soy sauce, garlic powder and pepper. Taste and add more soy sauce as needed. Add salt if desired, especially if your soy sauce is low sodium. Once the cabbage and onions are cooked through, remove from heat and let cool to almost room temperature.
Prep a small bowl of water and line 2 baking sheets with parchment paper. Take one wonton wrapper, dip your finger into the bowl of water, and wet the entire outer edge of the wrapper so that it will stick when you seal it. Place a spoonful of filling in the center and seal. Let rest on a baking sheet and do the same for the rest of the dumplings. If you have extra filling, save it and eat it mixed with rice, it’s really yummy 🙂
When ready to cook, place a large skillet over medium heat and coat generously with oil. Once it’s hot, fry your dumplings until golden brown on each side then place on a plate covered with paper towels. Best eaten right away, though I still love them after being refrigerated.