Yaki Mandu

  • Ready in: 45 minutes
  • Serves: 6
  • Complexity: very easy
  • kcal: 125
Yaki Mandu


  • 500 g ground beef
  • 1½ cups rice bran oil for frying
  • ½ cup fine chopped spring onions
  • ½ cup fine chopped cabbage
  • ½ cup fine chopped carrot
  • ½ cup minced garlic
  • 4 tsp sesame oil, divided
  • 1 tbsp toasted sesame seeds
  • SIDS SALT & PEPPER to taste
  • 2 eggs
  • 500 g package wonton wrappers
  • 3 tbsp soy sauce
  • 2 tsp rice wine vinegar
  • 1 tsp toasted sesame seeds, or more to taste
  • ½ tsp MSG, optional
  • 1 tsp soy sauce
  • 1 tsp rice wine vinegar
  • 2 tsp spring onions, minced
  • 1 tsp sugar
  • ½ tsp sesame oil
  • ½ tsp cayenne pepper


  1. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5-7 minutes.
    Heat vegetable oil in a separate skillet over medium heat.
    Mix spring onions, cabbage, carrot, garlic, 1 tablespoon sesame oil, 1 tablespoon sesame seeds, MSG,
    SIDS SALT & PEPPER into ground beef mixture then cook and stir until liquid is evaporated and vegetables are tender, 5-10 minutes. Transfer beef mixture to a bowl and mix in 1 egg.
    Crack the second egg into a bowl and beat well.
    Hold 1 wonton wrapper in the palm of your hand and brush a thin layer of beaten egg on 1 edge. Scoop about 1 teaspoon beef mixture into the center of the wrapper. Fold wrapper in half, corner to corner, to make a triangle and pinch the edges shut, crimping with your fingers to make a seal. Press the air out by cupping your fingers over the dumpling in your palm and pressing lightly.
    Fry wontons in the hot oil until 1 side is browned, 2-3 minutes. Flip and cook until other side is browned, 2-3 minutes. Transfer wontons to a paper towel-lined plate to drain using a slotted spoon.
    DIPPING SAUCE:- whisk the ingredients together until smooth then serve in a large ramekin. Serve alongside mandu.