Meaty Dumplings (Korean Mandu)
INGREDIENTS
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FILLING
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1 pound ground pork
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1/2 pound ground beef
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6 ounces firm tofu, drained and finely crumbled
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2.5 cups finely shredded Korean or napa cabbage leaves (ribs removed)
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3 scallions, finely chopped
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2 1/2 tablespoons soy sauce
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2 tablespoons toasted sesame oil
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2 large cloves garlic, grated or minced
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2 teaspoons kosher salt or sea salt
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2 teaspoons grated peeled fresh ginger
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2 teaspoons roasted sesame seeds
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2 teaspoons sugar
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3/4 teaspoon freshly ground black pepper
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DUMPLINGS
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48 thin round eggless wonton wrappers
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Vegetable oil, for frying
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Dried chile threads (silgochu)
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Chile-Soy Dipping Sauce, for serving (see below)
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CHILE-SOY DIPPING SAUCE (MAKES 1/2 CUP)
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6 tablespoons soy sauce
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2 1/2 tablespoons Korean apple vinegar (sagwa-shikcho) or rice vinegar
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1 tablespoon thinly sliced fresh Korean red chile or Fresno chile (sliced on an angle)
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4 1/2 teaspoons toasted sesame oil
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2 teaspoons roasted sesame seeds
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2 scallions, very thinly sliced on an angle
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