Mandoo (Korean Dumplings)

• The dumplings
• 1 pound Ground Beef
• 8 ounces Extra Firm Tofu
• 4 ounces Kimchi
• 1 tablespoon Soy Sauce
• 1 teaspoon mirin
• 1/2 cup coca cola or gingerale (full sugar)
• 2 tablespoons canola or vegetable oil
• 2 tablespoons Gochujang (korean red pepper paste)
• 1 packet wonton wrappers
• 2 Eggs
• 16 ounces Canola Oil
• 4 scallions, sliced
• 1 Small red onion, diced
• For the dipping sauce
• 6 ounces Soy Sauce
• 3 ounces Rice Wine Vinegar
• 2 scallions, sliced

1. Heat 2 T canola oil in a large skillet. Add onion and sweat.
2. Add garlic. Add ground beef and cook until browned on all sides. Add the gochujang and incorporate into beef. Deglaze with mirin, add soy sauce and soda. Let reduce to 1/4. Remove from heat and let cool, draining any residual liquid from the meat.
3. Meanwhile, drain tofu and dice small. Add to the cooked beef. Add chopped scallions, diced kimchi and season with sesame oil.rnAdd one raw egg to the mixture and incorporate all ingredients together.
4. Whisk together one egg and some water. Open wonton package. Place damp cloth over wonton wrappers that are not in use so they don't dry out. Brush wonton wrappers on one side and fill with meat filling. Seal, cover with damp cloth and try to work quickly or keep finished wontons refrigerated.
5. Heat 16 oz canola oil in a high sided skillet. Test temperature by frying an unused wonton skin. Take turn frying filled wontons until golden brown, and drain over paper towel.
6. Whisk ingredients together for the perfect dipping sauce

dumplings, ground beef, soy sauce, mirin, coca cola, vegetable oil, gochujang, wonton wrappers, eggs, canola oil, scallions, red onion, dipping sauce, soy sauce, vinegar, scallions

Taken from food52.com/recipes/24758-mandoo-korean-dumplings (may not work)