Yaki Mandu Recipe

Make the filling

In a large bowl, combine ground pork, finely chopped napa cabbage, sliced green onions, minced garlic, grated ginger, 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon toasted sesame seeds (if using), and 1 beaten egg. Mix thoroughly with a spoon or clean hands until the mixture is cohesive and slightly sticky (about 1–2 minutes). Taste a small pinch by quickly cooking in a microwave or skillet to adjust seasoning if desired.

Assemble dumplings

Place a wrapper on a clean surface. Moisten the wrapper edge with a little water. Put about 1 teaspoon to 1 tablespoon of filling (depending on wrapper size) in the center—enough to fill but not overstuff. Fold and pleat the wrapper to seal: for round gyoza wrappers fold in half and make 3 small pleats on one side, pressing firmly to remove air. For square wonton wrappers, fold into a triangle and press edges, or bring two opposite corners together and press. Repeat until all filling is used (should make ~24 dumplings). Keep assembled dumplings covered with a damp towel to prevent drying.

Pan-fry (yaki) the mandu

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 3 tablespoons vegetable oil and swirl to coat. Arrange dumplings flat-side down in a single layer, leaving a little space between them. Fry for 2–3 minutes, or until the bottoms are golden brown and crisp.

Steam in skillet

Carefully pour 1/2 cup water into the hot pan (it will sizzle). Immediately cover with a tight-fitting lid to trap steam. Reduce heat to medium and steam for 4–5 minutes, or until the water has evaporated and the dumpling wrappers become tender and fully cooked (pork filling should reach 71°C / 160°F).

Crisp the bottoms

Remove the lid and increase heat to medium-high. Let any remaining moisture evaporate and crisp the bottoms again for 1 minute. Use a spatula to loosen and transfer dumplings to a serving plate, placing crispy side up. If the pan gets dry and dumplings stick, add a teaspoon of oil and reheat quickly.

Optional garnish

Brush or drizzle a few drops of sesame oil over the finished mandu and sprinkle with toasted sesame seeds and extra sliced green onion if desired.

Combine 1/2 cup soy sauce, 1/4 cup rice vinegar, 1/4 cup water, 1 teaspoon sugar, 1 teaspoon sesame oil, and 1/2 teaspoon chili flakes (if using) in a small bowl or jar. Stir or shake until the sugar dissolves.

Taste and adjust: add more vinegar for acidity, a pinch more sugar for sweetness, or a splash of water to mellow. Stir in 1 tablespoon thinly sliced green onion and 1/2 teaspoon toasted sesame seeds. Transfer to a serving ramekin; this yields about 1 cup.