Recipe courtesy of Ki-Sook Yoo
Print
Ki-Sook Yoo's Dumplings with Sesame Dipping Sauce (Mandu)
Total:
1 hr
Active:
1 hr
Yield:
40 dumplings
Level:
Easy
Total:
1 hr
Active:
1 hr
Yield:
40 dumplings
Level:
Easy

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

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.

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.

Using a potato masher, mash the tofu until smooth. Set aside.

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.

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.

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.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Ki-Sook Yoo's Mung Bean Pancakes (Bindaetteok)

Recipe courtesy of Ki-Sook Yoo

Ki-Sook Yoo's Kimchi

Recipe courtesy of Ki-Sook Yoo

Ki-Sook Yoo's Korean BBQ Short Ribs (Galbi)

Recipe courtesy of Ki-Sook Yoo

Pickled Beets

Recipe courtesy of Alton Brown

Halushki with Pap's Dumplings

Recipe courtesy of Michael Symon

Foie Gras and Mushroom Stew with Mascarpone Dumplings

Recipe courtesy of Emeril Lagasse

Slow-Cooked Goat Stew with Beery Dumplings

Recipe courtesy of Sarah Graham

Smoked Ham Hock and Goat Cheese Dumplings

Recipe courtesy of Emeril Lagasse

Kohlrabi and Buffalo Salad: Trau Xao Xu Hao

Recipe courtesy of Luke Nguyen

On TV

Unique Eats

8am | 7c

Unique Eats

8:30am | 7:30c

Unique Sweets

9:30am | 8:30c

Unique Sweets

10am | 9c

Unique Sweets

10:30am | 9:30c

Seaside Snacks & Shacks

11:30am | 10:30c

Extreme Cake Makers

2:30pm | 1:30c

Cake Wars

4pm | 3c

Carnival Kings

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Food Paradise

10pm | 9c

Food Paradise

11pm | 10c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

So Much Pretty Food Here