Mandoo is my favorite food of all time. When I was little, my Aunt who is from Korea and an amazing cook would start every family gathering with large plates of these delicious dumplings. I would gorge myself on them as a 3 year old, and eventually began requesting them as my birthday gift. When I became old enough, I asked her to share her recipe. She had been making them for so long that they were second nature, but I managed to make a recipe with quantities. Today, though I live far away, I make these earthy, spicy dumplings often with fond memories of my youth. They are real party pleasers! —alexandra
Heat 2 T canola oil in a large skillet. Add onion and sweat.
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.
Meanwhile, drain tofu and dice small. Add to the cooked beef. Add chopped scallions, diced kimchi and season with sesame oil.
Add one raw egg to the mixture and incorporate all ingredients together.
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.
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.
For the dipping sauce
Whisk ingredients together for the perfect dipping sauce