Korean Yaki Mandu

• Vegetable oil, for frying
• 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
• 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

1. Set up a fryer, or heat 2-inches oil in a heavy-bottomed saucepan, fitted with a high-heat thermometer, to 360 degrees F.
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 paper towels and press down with a heavy bowl or pot on top to squeeze moisture out.
3. Pour tofu into a mixing bowl, add remaining filling ingredients and use hands to mix well.
4. Fill a small bowl with water.
5. Place 1 to 2 teaspoons of filling in the center of a dumpling wrapper.
6. Wet the outer edge and fold to make a half-circle.
7. Pinch dough together to seal, pushing air out as you work.
8. Repeat process until the remaining dumplings are all assembled.
9. In batches, deep-fry dumplings until golden, about 3 minutes, stirring occasionally.
10. Remove from the oil and drain on paper towels.
11. Transfer dumplings to a serving platter or bowl and serve with the dipping sauce.
12. Whisk all the ingredients in a serving bowl to combine and serve with the dumplings.
13. Yield: about 1/3 cup sauce

vegetable oil, firm tofu, ground beef, garlic, carrot, scallion, sesame oil, red pepper, black pepper, salt, wrappers, dipping sauce, soy sauce, rice vinegar, sesame oil, red pepper

Taken from www.foodnetwork.com/recipes/sunny-anderson/korean-yaki-mandu-recipe.html (may not work)