Korean Mandu Egg Roll Food

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KOREAN MANDU (EGG ROLL)



Korean Mandu (Egg Roll) image

It's not your ordinary Mandu or egg roll!

Provided by rchaeg3

Categories     Appetizers and Snacks     Wraps and Rolls     Egg Roll Recipes

Time 40m

Yield 24

Number Of Ingredients 14

1 cup shredded cabbage
½ pound ground beef
½ pound ground pork
1 (14 ounce) can bean sprouts - drained, rinsed, and finely chopped
⅓ cup minced celery
1 green onion, chopped (white part only)
1 tablespoon soy sauce
1 ½ teaspoons cornstarch
1 teaspoon sesame oil
1 teaspoon salt
½ teaspoon ground black pepper
2 (12 ounce) packages wonton wrappers
1 egg, beaten
vegetable oil for frying

Steps:

  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cabbage, cover, and steam until tender, 2 to 4 minutes.
  • Heat a large skillet over medium-high heat. Cook and stir beef and pork in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer meat mixture to a large bowl, breaking up any large chunks with a wooden spoon.
  • Heat oil in a deep-fryer or large saucepan to 360 degrees F (182 degrees C).
  • Mix cabbage, bean sprouts, celery, green onion, soy sauce, cornstarch, sesame oil, salt, and pepper into meat mixture. Spoon mixture into the center of each wonton wrapper. Spread beaten egg onto 2 edges of each wrapper and fold wrapper around filling, sealing edges together.
  • Fry wontons in the hot oil until browned, 3 to 5 minutes. Transfer to a paper towel-lined plate using a slotted spoon.

Nutrition Facts : Calories 138.5 calories, Carbohydrate 17.2 g, Cholesterol 22.2 mg, Fat 4.6 g, Fiber 0.9 g, Protein 6.6 g, SaturatedFat 1.4 g, Sodium 313.9 mg, Sugar 0.2 g

YAKI-MANDU (KOREAN EGG ROLL)



Yaki-Mandu (Korean Egg Roll) image

Make and share this Yaki-Mandu (Korean Egg Roll) recipe from Food.com.

Provided by J e l i s a

Categories     Vegetable

Time 1h20m

Yield 80-100 eggrolls (never really counted)

Number Of Ingredients 13

1 lb ground beef or 1 lb ground pork
2 yellow onions, diced
2 cups carrots, diced
1/2 green cabbage, boiled and diced, squeeze out excess water
2 green onions, cut thin
1/2 cup mushroom, diced
2 eggs, divided (one egg will be needed to seal wrapper)
1/8 cup soy sauce
1 pinch salt and black pepper
2 (12 ounce) packages small egg roll wraps (found near produce section)
1/4 cup soy sauce
1 teaspoon red pepper
1 teaspoon sesame seeds

Steps:

  • Keep the ground beef in the fridge until you are done preparing the rest of the ingredients.
  • Mix ingredients in large bowl (it's best to use your hands like preparing a meatloaf).
  • Scoop some of the mixture into a smaller bowl and keep the rest in the fridge until you are ready for it (wrapping is time consuming and you don't want the meat to be out any longer than it needs to be).
  • Mix a raw egg in a small bowl or cup, or use a small bowl of water.
  • Place a "sheet" of the egg roll wrap on work surface in front of you then spoon a teaspoonful of meat mixture into the center of the wrapper, dip finger into egg to spread it onto two adjoining edges of the wrapper and fold in half diagonally to seal it (will look like triangle).
  • Press edges together and gently hold egg roll in hand and carefully squeeze out excess air as you are sealing.
  • Deep fry until golden brown (for healthier method, steam/pan fry with less oil).
  • Dipping sauce: Mix soy cause, red pepper and sesame seeds.

Nutrition Facts : Calories 43.7, Fat 1.1, SaturatedFat 0.4, Cholesterol 9.9, Sodium 132.6, Carbohydrate 5.9, Fiber 0.4, Sugar 0.5, Protein 2.4

KOREAN DIPPING SAUCE



Korean Dipping Sauce image

This is a traditional dipping sauce that can be found in many restaurants throughout Korea. I first had it at a golf course in Daegu. I like to add hot pepper paste, but that would be your option. This is great with gyoza, yaki-mandu, dim sum, egg rolls, etc. Can also be used as a marinade for seafood and meats. Be careful how long you marinade your seafoods as the vinegar will denature the proteins (cook them) rather quickly.

Provided by Two Wheel Chef

Categories     Sauces

Time 4h15m

Yield 25 serving(s)

Number Of Ingredients 8

1 cup soy sauce
2 tablespoons rice vinegar
2 tablespoons sesame oil
1 tablespoon hot pepper paste (optional)
1/2 tablespoon sugar
1 tablespoon garlic, finely chopped
1 tablespoon gingerroot, finely chopped
1 tablespoon green onion, finely chopped

Steps:

  • Combine all ingredients in a seal-able container (I use a glass jar) and let sit for at least 4 hours to allow the flavors to meld.
  • Store in refer for up to two weeks.

Nutrition Facts : Calories 18.3, Fat 1.1, SaturatedFat 0.2, Sodium 643.6, Carbohydrate 1.1, Fiber 0.1, Sugar 0.5, Protein 1.2

YAKI MANDU



Yaki Mandu image

Yaki 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!

Provided by Ivy Yapelli

Categories     Main Dish Recipes     Dumpling Recipes

Time 45m

Yield 25

Number Of Ingredients 15

1 pound ground beef
1 ½ cups vegetable oil for frying
½ cup finely chopped green onions
½ cup finely chopped cabbage
½ cup finely chopped carrot
½ cup minced garlic
4 teaspoons sesame oil, divided
1 tablespoon toasted sesame seeds
½ teaspoon monosodium glutamate (such as Ac'cent®)
salt and ground black pepper to taste
2 eggs
1 (16 ounce) package wonton wrappers
3 tablespoons soy sauce
2 teaspoons rice wine vinegar
1 teaspoon toasted sesame seeds, or more to taste

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
  • Heat vegetable oil in a separate skillet over medium heat.
  • Mix green onions, cabbage, carrot, garlic, 1 tablespoon sesame oil, 1 tablespoon sesame seeds, monosodium glutamate, salt, and pepper into ground beef mixture; cook and stir until liquid is evaporated and vegetables are tender, 5 to 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 to 3 minutes. Flip and cook until other side is browned, 2 to 3 minutes. Transfer wontons to a paper towel-lined plate to drain using a slotted spoon.
  • Whisk soy sauce, rice wine vinegar, 1 teaspoon sesame oil, and 1 teaspoon sesame seeds together in a bowl until dipping sauce is smooth. Serve alongside wontons.

Nutrition Facts : Calories 124.9 calories, Carbohydrate 12.1 g, Cholesterol 27.6 mg, Fat 5.8 g, Fiber 0.6 g, Protein 5.7 g, SaturatedFat 1.6 g, Sodium 245.9 mg, Sugar 0.3 g

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