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Fried Mandu - Yahoo Recipe Search
YummlyPan-fried Kimchi Dumplings (mandu) From 'the Kimchi Cookbook' With Dumplings, Firm Tofu, Kosher Salt, Green Cabbage, Mung Bean Sprouts, Kimchi, Ground Beef, Large Eggs, Toasted Sesame Oil, Freshly Ground Black Pepper, Dumpling Wrappers, Large Egg White, Neutral Cooking Oil, Water, Dipping Sauce, UnsAllrecipesYaki Mandu is a Korean dumpling that can be steamed or fried. They look a lot like Chinese pot-stickers. Yaki means fried in Japanese and Mandu means dumpling in Korean. They're great for parties or as an appetizer. There's a lot of prep in making these and they take some time, but as quick as you can fry them they'll be gone!Food NetworkThese kimchi dumplings are stuffed with kimchi, ground pork and tofu--a perfect combination. Kimchi mandu taste best when made with super-ripe, over-fermented kimchi that is pungent and sour, but your favorite store-bought kimchi will work too. This recipe makes a lot, but you can freeze the dumplings, then boil, steam or pan-fry a batch whenever you want a snack. (I call for steaming here to showcase the kimchi flavor.) You can form the dumplings in different shapes too; I like a tortellini-shape because it is super easy. The dipping sauce is completely optional--but is a quick and delicious addition!
