Recipe courtesy of Ki-Sook Yoo

Ki-Sook Yoo's Dumplings with Sesame Dipping Sauce (Mandu)

  • Level: Easy
  • Total: 1 hr
  • Active: 1 hr
  • Yield: 40 dumplings
Share This Recipe

Ingredients

Sesame Dipping Sauce:

1/3 cup low-sodium soy sauce

1 teaspoon sesame oil 

1 teaspoon sesame seeds, toasted 

1 teaspoon rice wine vinegar 

1 scallion, chopped 

Dumplings (Mandu):

1 pound bean sprouts

18 ounces firm tofu 

2 pounds ground beef 

2 pounds ground pork 

1/4 cup sesame oil 

2 tablespoons finely grated ginger 

10 cloves garlic, minced 

3 carrots, finely diced 

3 large eggs, beaten, plus 1 egg beaten, for wontons 

2 onions, diced 

1 head green cabbage, finely shredded 

1 bunch scallions, sliced 

40 wonton wrappers 

Peanut oil, for frying 

Directions

  1. For the dipping sauce: In a medium bowl, add the soy sauce, oil, sesame seeds, vinegar and scallions. Stir to combine. Cover and refrigerate until needed.
  2. For the dumplings: Bring a pot of water to a boil and set up an ice bath. Blanch the bean sprouts in the boiling water for 30 seconds, then drain and pour into the ice water. When cool, drain and set aside.
  3. Using a potato masher, mash the tofu until smooth. Set aside.
  4. In a large bowl, add the beans sprouts, mashed tofu, beef, pork, sesame oil, ginger, garlic, carrots, 3 of the eggs, the onions, cabbage and scallions. Using your hands, mix the ingredients until thoroughly combined.
  5. Place 1 wonton skin on a flat surface. Using your finger, coat the outer edges of the wonton with the remaining beaten egg. Place 1 tablespoon of the filling in the center of each wonton and fold the skin in half over the filling to form a triangle. Press the edges together to seal, making sure no filling leaks through. Repeat for the remaining wonton skins.
  6. Heat a 10-inch skillet over medium-high heat. Add enough peanut oil to generously coat the bottom of the skillet. Place some dumplings into the skillet 1/4-inch apart, and cook cook until golden brown and the edges are crisped, 3 to 4 minutes per side. Add 1/4 cup of water to the skillet and cover with a lid and steam for 4 to 5 minutes. Repeat for the remaining dumplings. Transfer the dumplings onto a platter and serve with the dipping sauce.

Fudge Factor

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …