Korean yaki mandu

  • Preparation Time45 mins
  • Cooking Time15 mins
  • Serves40
  • DifficultyEasy
Vegetable oil, for frying

For the filling

225g firm tofu, broken up
170g minced beef
60ml soy sauce 1 tbsp sesame seeds, toasted
200g bean sprouts, finely chopped
2 cloves garlic, minced
1 small diced carrot
1 spring onion, finely chopped
1 tsp toasted sesame oil
1 tsp red pepper flakes
1 tsp black pepper
2 tsp salt
40 round dumpling (potsticker/gyoza) wrappers

For the dipping sauce

2 tsp unseasoned rice vinegar
1 tsp toasted sesame oil
1 tsp red pepper flakes
1 tsp hot sauce
1 tbsp sesame seeds
1) Set up a fryer, or heat 5cm oil in a heavy-bottomed saucepan, fitted with a high-heat thermometer, to 180C/Gas mark 4.

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 kitchen 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 kitchen towels. Transfer dumplings to a serving platter or bowl and serve with the dipping sauce.

3) Whisk all the ingredients in a serving bowl to combine and serve with the dumplings.

Yield: about 80ml sauce

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