Korean Yaki Mandu

  • Level: Easy
  • Total: 1 hr
  • Prep: 45 min
  • Cook: 15 min
  • Yield: 35 to 40 dumplings
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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

  1. Set up a fryer, or heat 2-inches oil in a heavy-bottomed saucepan, fitted with a high-heat thermometer, to 360 degrees F.
  2. 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.

Dipping Sauce:

  1. Whisk all the ingredients in a serving bowl to combine and serve with the dumplings.
  2. Yield: about 1/3 cup sauce

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