Korean Yaki Mandu

Name: Korean Yaki Mandu
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 35
Cuisine: Korean, Asian
Ingredients: 1 teaspoon black pepper; 32 grams diced carrot, (about 1 small); 40 round dumpling (potsticker/gyoza) wrappers; 40 round dumpling (potsticker/gyoza) wrappers; 2 cloves garlic, minced; 198 grams ounces ground beef 1/2 cup bean sprouts, finely chopped; 1 teaspoon toasted sesame oil 1 teaspoon hot sauce; 1 teaspoon red pepper flakes; 2 teaspoons salt; 1 scallion, finely chopped; 1 teaspoon toasted sesame oil; 58 milliliters soy sauce 1 tablespoon sesame seeds, toasted; 227 grams firm tofu, broken up; 2 teaspoons unseasoned rice vinegar; 35 servings Vegetable oil, for frying

The recipe Korean Yaki Mandu can be made in approximately 1 hour. This hor d'oeuvre has 60 calories, 2g of protein, and 3g of fat per serving. This recipe serves 35. This recipe from Foodnetwork requires sesame oil hot sauce, pepper flakes, tofu, and sesame oil. It is a good option if you're following a dairy free diet. Mandu (Korean dumplings), Mandu (korean Dumplings), and Kimchi Tofu Mandu (Korean Dumplings. – 만두) are very similar to this recipe.

Instructions

Set up a fryer, or heat 2-inches oil in a heavy-bottomed saucepan, fitted with a high-heat thermometer, to 360 degrees F.

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Cooking Oil

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Kitchen Thermometer

Sauce Pan

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.

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Water

Tofu

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Paper Towels

Cheesecloth

Colander

Bowl

Pot

Pour tofu into a mixing bowl, add remaining filling ingredients and use hands to mix well. Fill a small bowl with water.

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Water

Tofu

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Mixing Bowl

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.

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Dough

Remove from the oil and drain on paper towels.

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Cooking Oil

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Paper Towels

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

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Dipping Sauce

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Bowl

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

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Whisk

Bowl

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Ingredients

Servings:

1teaspoon

black pepper 32grams

diced carrot, (about 1 small)40

round dumpling (potsticker/gyoza) wrappers 40

round dumpling (potsticker/gyoza) wrappers 2cloves

garlic, minced 198grams

ounces ground beef 1/2 cup bean sprouts, finely chopped 1teaspoon

toasted sesame oil 1 teaspoon hot sauce 1teaspoon

red pepper flakes 2teaspoons

salt 1

scallion, finely chopped 1teaspoon

toasted sesame oil 58milliliters

soy sauce 1 tablespoon sesame seeds, toasted 227grams

firm tofu, broken up 2teaspoons

unseasoned rice vinegar 35servings

Vegetable oil, for frying

Recommended wine: Sparkling Wine, Sparkling Rose

Antipasti can be paired with Sparkling Wine and Sparkling rosé. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. The Blanc de Bleu Cuvee Mousseux with a 4.2 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.

Blanc de Bleu Cuvee Mousseux

Blanc de Bleu is a premium California Chardonnay wine with an added hint of blueberries and is a delicate sparkling wine reserved for memorable celebrations. It offers seductive flavors and fresh aromatic effervescence - vividly pasteled with blueberries. All of this is contained in an impressively sexy bottle with tasteful flair.The fruit for Blanc de Bleu is grown in the quiet vineyards of Northern California, known for their cool and clear breezes - ideal conditions for the exclusive grapes and soils that accentuate the profoundly flavorful characteristics. This sparkling wine pairs well with appetizers, sushi and very light meals.