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Yaki Mandu

Yield: 35 to 40 dumplings
Ingredients


Vegetable oil, for frying


For the filling:


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:


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
Directions


For the filling:


Set up a fryer, or heat 2-inches oil in a heavy-bottomed saucepan, fitted with a high-heat thermometer, to 360 degrees F.
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. 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 paper towels. Transfer dumplings to a serving platter or bowl and serve with the dipping sauce.


Dipping Sauce:


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