Korean Wontons

Korean wontons (mandu) are a crowd favorite for good reason. Crispy fried shells crack open to reveal a savory, sesame-scented beef filling loaded with bean sprouts, green pepper, and scallions.

The filling stays raw before wrapping, which is important. Cooking the beef first would make the filling crumbly and dry. Raw ground beef mixed with the vegetables compresses together, creating a juicy, cohesive filling that steams inside the wonton skin as it fries.

Sesame oil is the signature flavor here. It runs through the entire filling and hits you the moment you bite through the shell. Combined with soy sauce and a pinch of MSG, it creates that unmistakable Korean savory depth.

Mung bean sprouts add a fresh crunch that survives the frying. They stay slightly firm inside the cooked wonton, giving each bite textural contrast against the soft meat.

Pro Tips

• Don’t overfill the wontons. One tablespoon is enough. Overstuffed wontons burst open during frying.
• Seal the edges with beaten egg and press firmly. Any gap will let oil seep in and make the filling greasy.
• Fry in batches of 5 or 6 at a time. Crowding drops the oil temperature and gives you soggy, pale wontons.
• Drain on a wire rack, not paper towels. A rack lets air circulate underneath so the bottom stays crisp.

Variations

• Use a mix of ground pork and beef for a richer, more traditional Korean mandu filling.
• Add finely chopped kimchi to the filling for a tangy, spicy version.
• Steam instead of frying for a lighter version. Arrange on cabbage leaves in a steamer basket.