Korean Yaki Mandu Recipe | Sunny Anderson | Food Network

Ingredients

• 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