Crispy on the outside, juicy on the inside, and bursting with umami flavor, these Air-Fried Korean Yaki Mandu with Sweet Soy Drizzle are about to be your new favorite snack or appetizer. Whether you grew up eating mandu with family during holidays or just recently discovered Korean dumplings at your local market, this easy air fryer twist brings the authentic taste of Korean street food to your kitchen—without the deep-frying mess. Pair it with a tangy-sweet dipping sauce and some pickled sides, and you’re ready for a Korean-inspired feast.
Air-Fried Korean Yaki Mandu with Sweet Soy Drizzle
Prep Time 25 minutes mins
Cook Time 15 minutes mins
Total Time 40 minutes mins
Course Appetizer, Side Dish, Snack
Cuisine Korean
Air fryer Essential for that crispy texture without frying in oil. If you don’t have one, you can pan-fry the dumplings in a bit of oil or bake them in the oven.
Mixing bowls For combining the filling ingredients.
Spoon or small spatula To help scoop the filling onto wrappers.
Pastry Brush or Fingers For sealing the dumpling edges with water.
Small saucepan For warming the sweet soy drizzle (optional, can be served cold too).
For the Mandu Filling
- 1/2 lb ground pork or substitute with ground beef or firm tofu for a vegetarian version
- 1/2 cup firm tofu crumbled and drained
- 1/2 cup napa cabbage finely chopped
- 1/4 cup green onion finely chopped
- 2 garlic cloves minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon ground black pepper
- 1 teaspoon grated ginger
- 1 egg to help bind the filling
- 20-25 round mandu or dumpling wrappers you can find these at Asian markets or substitute with gyoza wrappers
For the Sweet Soy Drizzle
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 1/2 teaspoon gochujang Korean red chili paste – optional for a little heat
- Toasted sesame seeds for garnish
- Thinly sliced scallions for garnish
Optional Add-ins for the Filling
- Glass noodles dangmyeon, soaked and chopped
- Kimchi finely chopped (great way to incorporate that korean kimchi recipe flavor)
Step 1: Prepare the Filling
In a large mixing bowl, combine the ground pork, crumbled tofu, cabbage, green onion, garlic, soy sauce, sesame oil, black pepper, ginger, and egg. Use your hands or a spoon to mix until everything is evenly combined. The mixture should be moist but not too wet.
If you want a twist on this traditional mandu recipe korean style, try adding some chopped kimchi or dangmyeon noodles. This will give the dumplings a slightly tangy or chewy texture, just like you’d find in a classic mandu korean dumplings dish.
Step 2: Assemble the Mandu
Place a dumpling wrapper in your palm. Spoon about 1 teaspoon of filling into the center. Wet the edge of the wrapper with a bit of water using your finger or a pastry brush. Fold the wrapper in half into a crescent shape and press to seal tightly. You can crimp the edges or pleat them for a traditional look.
Repeat until all wrappers are filled. This is a great time to freeze extra mandu for later – they cook beautifully straight from the freezer in the air fryer.
Step 3: Air Fry the Mandu
Preheat your air fryer to 375°F (190°C). Lightly spray or brush the mandu with oil to help them crisp up.
Arrange the dumplings in a single layer in the air fryer basket, leaving space between each. Air fry for 10–12 minutes, flipping halfway through, until golden and crispy on both sides.
Step 4: Make the Sweet Soy Drizzle
While the mandu are cooking, combine the soy sauce, rice vinegar, brown sugar, sesame oil, and gochujang in a small saucepan. Heat over low heat just until the sugar dissolves, or simply stir together if serving cold.
Sprinkle in sesame seeds and chopped scallions right before serving.
Step 5: Serve
Drizzle the sweet soy sauce over the cooked mandu or serve it on the side as a dipping sauce. Either way, it brings a beautiful balance of salty, sweet, and tangy flavor.
Perfect Pairings
Air-fried yaki mandu make a fantastic appetizer, snack, or even a main dish when paired thoughtfully. Here are a few ideas to make it a complete Korean-inspired meal:
- Bibimbap: The classic rice bowl with mixed vegetables, gochujang, and egg is the perfect colorful partner. Try a homemade bibimbap recipe korean-style for a full feast.
- Korean Tteokbokki: The chewy rice cakes in spicy sauce balance beautifully with crispy mandu. You can use your favorite tokbokki korean or korean tteokbokki recipe for a street food-style platter.
- Gimbap: Add some gimbap korean food on the side for variety—sliced seaweed rolls are light, fresh, and perfect alongside hot dumplings.
- Ramen and Tteokbokki Combo: For a hearty, indulgent experience, pair your yaki mandu with a bowl of ramen and tteokbokki for rich noodles and chewy rice cake deliciousness.
- Filipino Food Sides: Think lumpia or pancit—if you're combining Asian dishes across cultures, these make great additions and show how well dumplings fit into a wider flavor palate.
FAQs
1. What’s the difference between mandu and gyoza or other dumplings?
Mandu is the Korean version of dumplings, often larger than gyoza (Japanese dumplings) and featuring unique fillings like tofu, kimchi, and dangmyeon. They can be steamed, pan-fried, boiled, or in this case, air-fried. This air-fried yaki mandu recipe korean food style is a lighter twist on the traditional yaki mandu recipe.
2. Can I use a different protein for the filling?
Absolutely. Ground beef, chicken, or even a plant-based meat substitute work well. For a leaner option, use ground chicken breast, though adding a bit of oil helps prevent dryness. You can also go full vegetarian by increasing tofu and adding chopped mushrooms or glass noodles.
3. How do I store and reheat leftovers?
Cooked mandu can be refrigerated for up to 3 days or frozen for up to 2 months. Reheat in the air fryer at 350°F for 4–6 minutes until crisp again. Freezing raw dumplings? Just pop them in the air fryer straight from frozen—no need to thaw.
4. Do I need a dipping sauce?
Technically no, but a good yaki mandu dipping sauce or korean mandu dipping sauce really elevates the flavor. This sweet soy drizzle is simple and perfectly balanced, but you can also make a mandoo recipe style dipping sauce with vinegar, chili flakes, or sesame seeds.
5. Can I make this without an air fryer?
Yes. You can pan-fry them in a lightly oiled non-stick pan over medium heat for 3–4 minutes per side, or bake them in a preheated 400°F oven for 15–18 minutes. While air frying gives the crispiest texture with less oil, both alternatives still deliver delicious results.
