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
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.
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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By Grawburg
Crane, Texas
on June 15, 2012
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I was stationed in Daegu from 84-87 and Osan in 90-91, and this put me right back into a soju tent on the streets! I leave the meat out for my vegetarian wife, and you can barely tell the difference! I also dust them in flour so I can freeze them before frying so I always have them available.
By emaw33
Baltimore, MD
on January 16, 2012
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This is a great, easy recreation of a delicious dish. While it may not be 100% authentic, you're really not going to find true yaki outside of Korea. To hapa.mama, don't make misinformed accusations. For your information, this is in fact called yaki mandu in Korea. There are many similarities between the Eastern countries' cooking, so unless you have cooked with a Korean chef, how do you know they don't use hoisin? I lived in Korea for several years, and I think this dish is great!
By nanaruhlen
Hutto, 83
on November 19, 2011
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I watched Sunny prepare this yesterday so, I just had to give it a shot. I made a few for lunch to sample and we loved them. The rest of them I will fry tonight for our "Take Out" themed movie night at home tonight. I really enjoy trying lots of the easy recipes Sunny has been making and this one was delicious!!
Read all 33 reviews