🌎 The World Cookbook

1/4 lb ground beef
2 tablespoons + 1 teaspoon sesame oil, divided
2 tablespoons finely diced yellow onion
4 oz coleslaw mix
4 oz extra firm tofu
2 oz bean sprouts
1 scallion
1 clove garlic
2 tablespoons hoisin sauce
1/2 teaspoon salt
30 round wonton or dumpling wrappers
Oil, for frying
Soy sauce, for serving

Add one tablespoon of sesame oil and the ground beef to a large skillet and cook until the meat is browned, breaking it up into fine pieces with a fork or spatula. Drain the beef. Add another tablespoon of sesame oil to the pan along with the onion and cook until soft, about 3 minutes. Add the cabbage to the pan and continue cooking for 3 more minutes. Finely dice the bean sprouts, scallion, and garlic and add to the cabbage in the pan. Squeeze the water from the tofu and mash with a fork. Add to the pan and continue cooking for 3 minutes. Drain the vegetable mixture in a colander. Add the vegetable mixture and ground beef to a large bowl with the hoisin and salt. Stir to combine. Taste and adjust seasoning if needed. Place one Mandu skin on your work surface and add two teaspoons of the filling to the center. Dip your index finger in water and run it along the top edge of the mandu skin. Fold the wrapper in half and press the top to seal. Place your index finger inside the skin on one side and make pleats in the wrapper, using your thumb to press them and seal them closed. Repeat with the other side. Place the finished mandu on a plastic-wrapped cookie sheet. Continue until all of the filling has been used, covering the finished mandu with plastic wrap to keep them from drying out. Place a 10-inch non-stick skillet over medium heat and add just enough oil to the pan to cover the bottom. Immediately place 5 mandu in the pan, pleated side up, cover and cook until the bottoms are just beginning to crisp, about 2 minutes. Pour 1/4 cup of water into the pan and immediately cover with the lid. Let the mandu steam for about 4 minutes or until the water has nearly all evaporated. Remove the lid and continue cooking until the bottoms crisp back up and easily release from the pan. Repeat with the remaining mandu until all have been cooked.