Ingredients
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1/2
-
1/2
-
1/2
-
1/2
-
1/2
-
1
-
1
-
30 - 36
-
-
1/3
-
2
-
1
-
2
-
1
-
Directions
Gunmandu (Korean Style Fried Dumplings), This recipe is the Korean version of the Mongolian buuz and Turkish manti and similar to Chinese jiaozi and the Japanese gyoza , Tastes pretty authentic I added chopped carrots and replaced kimchi with canned sour kraut Less spicy that way , This recipe is the Korean version of the Mongolian buuz and Turkish manti and similar to Chinese jiaozi and the Japanese gyoza
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Steps
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1
Done
|
Combine All Dipping Sauce Ingredients in Small Bowl and Mix. Chill Until Serving Time. |
|
2
Done
|
Mix Ground Meat, Green Onion, Soy Sauce, Garlic, Salt and Pepper. Add Finely Chopped Kimchi. Mix Again. Squeeze Tofu Dry and Add to Mixture. Mix Again. |
|
3
Done
|
Fill Wonton Skins With One Teaspoon of Mixture. Fold Diagonally and Seal Edges With Water. |
|
4
Done
|
Deep Fry (4 Min) Until Fully Cooked and Golden on the Outside. Remove from Oil and Let Excess Oil Drain on Plate With Paper Towel. |
|
5
Done
|
Serve With Dipping Sauce. |
