Korean Yaki Mandu

TOTAL TIME: 1 hr
Prep: 45 min
Inactive Prep: --
Cook: 15 min
YIELD: 35 to 40 dumplings
LEVEL: Easy

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
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      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.
      Whisk all the ingredients in a serving bowl to combine and serve with the dumplings.

      Yield: about 1/3 cup sauce
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