|(Lucia Huntington for The Boston Globe)|
Makes about 30
|1 1/2||cups grated zucchini|
|2||teaspoons soy sauce|
|3 1/2||teaspoons sesame oil|
|1||clove garlic, finely chopped|
|1/2||teaspoon black pepper|
|4||ounces ground pork|
|4||ounces ground beef|
|1||cup chopped Asian garlic chives or scallions|
|4||ounces firm tofu|
|2||eggs, lightly beaten|
|30||mandu wrappers (or use gyoza or square wonton wrappers)|
|2||teaspoons vegetable oil, or more to taste|
2. In a bowl, combine the soy sauce, sesame oil, garlic, remaining 1/4 teaspoon of the salt, pepper, and sugar. Add the pork and beef. Mix well with your hands.
3. Work in the chives.
4. With your hands, squeeze the water from the zucchini. Stir it into the meat mixture.
5. Squeeze the water from the tofu. Stir it into the meat mixture. Add the eggs a little at a time until the mixture holds together like a meat loaf mixture. Mix well.
6. Place about 1 tablespoon of the meat mixture in the center of a mandu wrapper. With a finger, dampen the edge of the wrapper with water. Close up the wrapper to form a half-moon shape, squeezing out the air from the center. Pinch the edges together. Continue shaping the remaining dumplings
7. Heat a nonstick pan over medium heat. Add 1/2 teaspoon of vegetable oil, lower the heat slightly. Add half the mandu to the skillet. Sprinkle with 2 teaspoons of water. Cover the pan and bring the heat back up to medium.
8. Cook 2 minutes until golden brown on the bottom and water evaporates. Add 1/2 teaspoon oil to the pan with 2 teaspoons water. With chopsticks, turn the mandu, pressing down gently. Continue cooking for 2 minutes or until water evaporates and the mandu are golden on the bottom and cooked through. Cook the remaining mandu in the same way.
Adapted from Bockhee Lee