Korean Yaki Mandu

Total Time:
1 hr
45 min
15 min

35 to 40 dumplings

  • 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
For the filling:
  • 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.

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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