Korean Yaki Mandu

Name: Korean Yaki Mandu
Prep time: P0Y0M0DT0H45M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 35 to 40 dumplings
Cuisine: asian
Ingredients: Vegetable oil, for frying; 1/2 pound firm tofu, broken up; 6 ounces ground beef 1/2 cup (7 ounces) bean sprouts, finely chopped; 2 cloves garlic, minced; 1/4 cup diced carrot, (about 1 small); 1 scallion, finely chopped; 1 teaspoon toasted sesame oil 1 teaspoon hot sauce; 1 teaspoon red pepper flakes; 1 teaspoon black pepper; 2 teaspoons salt; 40 round dumpling (potsticker/gyoza) wrappers; Dipping Sauce, recipe follows; 1/4 cup soy sauce 1 tablespoon sesame seeds, toasted; 2 teaspoons unseasoned rice vinegar; 1 teaspoon toasted sesame oil; 1 teaspoon red pepper flakes

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Level: Easy
Total: 1 hr

Prep: 45 min
Cook: 15 min

Yield: 35 to 40 dumplings

Level: Easy
Total: 1 hr

Prep: 45 min
Cook: 15 min

Yield: 35 to 40 dumplings

Ingredients

Vegetable oil, for frying

For the filling:

1/2 pound firm tofu, broken up

6 ounces ground beef 1/2 cup (7 ounces) bean sprouts, finely chopped

2 cloves garlic, minced

1/4 cup diced carrot, (about 1 small)

1 scallion, finely chopped

1 teaspoon toasted sesame oil 1 teaspoon hot sauce

1 teaspoon red pepper flakes

1 teaspoon black pepper

2 teaspoons salt

40 round dumpling (potsticker/gyoza) wrappers

Dipping Sauce, recipe follows

Dipping Sauce:

1/4 cup soy sauce 1 tablespoon sesame seeds, toasted

2 teaspoons unseasoned rice vinegar

1 teaspoon toasted sesame oil

1 teaspoon red pepper flakes

Directions

Set up a fryer, or heat 2-inches oil in a heavy-bottomed saucepan, fitted with a high-heat thermometer, to 360 degrees F.
To make the filling: Use cheesecloth to squeeze water out of tofu by tightly wringing and squeezing with your hands, or place tofu in a colander lined with 2 damp paper towels and press down with a heavy bowl or pot on top to squeeze moisture out. Pour tofu into a mixing bowl, add remaining filling ingredients and use hands to mix well. Fill a small bowl with water. Place 1 to 2 teaspoons of filling in the center of a dumpling wrapper. Wet the outer edge and fold to make a half-circle. Pinch dough together to seal, pushing air out as you work. Repeat process until the remaining dumplings are all assembled. In batches, deep-fry dumplings until golden, about 3 minutes, stirring occasionally. Remove from the oil and drain on paper towels. Transfer dumplings to a serving platter or bowl and serve with the dipping sauce.