Korean yaki mandu

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Ingredients

  • 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

Use imperial measurements

Method

How to make Korean yaki mandu

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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