Korean Dumplings - Golden Mandu

Recipe courtesy of Lishie0729

Mandu Filling:

• 10 ounces firm tofu
• 12 ounces extra lean ground beef or chicken
• 2 green onions, minced
• 2 cloves garlic, minced
• 1 tablespoon cornstarch
• 1 tablespoon toasted sesame seeds
• 2 teaspoons sesame oil
• 1 egg white, lightly beaten
• 1 teaspoon salt
• 1/2 teaspoon black pepper 
• (sometimes I place some grated carrots and celery into the mix too! -Lishie)

For Mandu Wrappers and Cooking:

• 1 package round egg roll wrappers (gyoza)
• Vegetable oil
• Water

Dipping Sauce (Chojang):

• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1/2 teaspoon sesame oil
• 1 teaspoon minced garlic
• 1/4 to 1/2 teaspoon red pepper flakes (optional)

 
Make the mandu filling:
Wrap the tofu in cheesecloth or a clean kitchen towel. Squeeze out the excess water. Crumble the tofu into a mixing bowl.

Add the remaining mandu filling ingredients to the bowl and mix thoroughly. At this point, the mandu mixture may be covered and refrigerated until ready to fill the dumplings. (It will keep as long as one day.)

Stuff and cook the mandu:
1. For best results, line 2 baking sheets with waxed paper, then dust a layer of cornstarch on the waxed paper to keep the mandu from sticking.

2. Set out a small dish of water. Place several dumpling wrappers on a cutting board. Fill each with about 1 teaspoon of filling. Dip your finger in the water and run it over the edge of the dumpling skin. Fold the top over and press to seal, removing as much air as possible. Set the mandu on the prepared baking sheets while you stuff the remaining dumpling skins.


3. Heat a skillet with just enough vegetable oil to coat the bottom surface. (To speed up the cooking process, use two skillets.) When the oil is very hot, gently place a layer of stuffed mandu in the skillet, being careful not to overlap them. When the mandu are golden brown on the bottom, flip them over. Quickly add 2 tablespoons water to the pan, cover and steam the mandu until cooked through, about 2 minutes. Uncover the pan and place the mandu on a serving dish (you can keep them warm in a low oven while you cook the remaining mandu. Serve the mandu with dipping sauce.

Make the dipping sauce:
Combine all ingredients. Serve the dipping sauce in one communal bowl, or set out one small bowl and plate per person.