Korean Mandu (Mandoo)

Mandu, also spelled Mandoo, are Korean dumplings. They are closely related to Chinese wonton or potstickers. This particular recipe incorporates kimchi, fiery Korean pickled cabbage, widely available in Korean markets. Mandu wrappers, slightly thicker than wonton wrappers, are sold in Korean markets. Gyoza wrappers or wonton wrappers may be used instead.

(These instructions look long because they include two different ways the mandu can be cooked. They can be boiled and served in hot chicken or beef broth, or pan-fried and steamed like Chinese potstickers.)

Makes about 48

Filling:
10 ounces firm tofu
8 ounces kimchi, minced
12 ounces extra lean ground beef (or pork, or even ground turkey)
2 scallions, 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 pepper

For wrapping and cooking:
1 package mandu wrappers, gyoza wrappers, or wonton wrappers cut into circles
cornstarch for dusting the workspace
vegetable oil
water

Wrap the tofu in cheesecloth or a clean kitchen towel (not terrycloth). Squeeze out the excess water. Crumble the tofu into a mixing bowl.
Place the kimchi in a fine-mesh sieve or cheesecloth and press or squeeze to remove excess moisture. Add the kimchi to the tofu.
Add the remaining filling ingredients and mix thoroughly. (At this point, the filling may be covered and refrigerated until ready to fill the dumplings. It will keep one day.)

When ready to fill and cook the mandu, arrange a workspace with a clean cutting board (or counter space); two baking sheets lined with waxed paper, then dusted with cornstarch to keep the mandu from sticking; and a small dish of water.
Lay out several wrappers at a time on the cutting board or counter. Fill each with about 1 teaspoon of filling. Dip your finger in the water and run it over the edge of the wrapper. Fold the top over and press to seal, removing as much air as possible. Set the mandu on the prepared baking sheets while filling the remaining mandu. (You can also fold and seal the mandu with one of those plastic potsticker gadgets.)

Note: You can freeze the filled mandu on a cornstarch-dusted baking sheet to keep them from sticking together, then transfer to an air-tight container and freeze until ready to cook.

To use in soup, cook a few at a time in a large pot of boiling water until the dumplings rise to the top (5 minutes or less). Remove with a slotted spoon.

To pan-fry, heat a large skillet with just enough vegetable oil to coat the bottom surface. (To speed the cooking process, you can use two skillets.) When the oil is very hot, gently arrange a single layer of mandu in the skillet, being careful not to overlap them. Cook until golden brown on the bottom, then flip them over. Quickly add 2 tablespoons of water to the pan. Cover and steam the mandu until cooked through, about 2 minutes. Transfer the cooked mandu to a serving dish (you can keep them warm in a low oven while you cook the remaining mandu). Serve the mandu with one of the dipping sauces below.

Dipping Sauce #1

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)

Combine all ingredients. Serve the dipping sauce in individual small dishes.

Dipping Sauce #2

1/4 cup soy sauce
2 tablespoons rice vinegar
1 teaspoon sugar
1 tablespoon sesame seeds, toasted and lightly crushed

Mix all ingredients together. For a variation of this sauce, add 2 tablespoons of kochujang (Korean red pepper paste), or more to taste.