Korean Yaki Mandu
- Level: Easy
- Yield: 35 to 40 dumplings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 37.5 servings
- Calories
- 66
- Total Fat
- 4
- Saturated Fat
- 0
- Carbohydrates
- 6
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 2
- Cholesterol
- 1
- Sodium
- 57
- Total: 1 hr
- Prep: 45 min
- Cook: 15 min
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
- 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