Instructions: Saute ginger and garlic in the sesame oil. Add carrots, zucchini, kim chee, tofu, watercress, cilantro and black bean paste. Stir briefly and remove from heat, add salt and noodles. Place filling in a baking pan and let cool. Lay out wrappers on a counter. Place a spoonful of filling in the center of each wrapper. Fold wrapper over filling to create a half-moon, then seal with a dash of egg wash. Place in a pan or plate sprinkled with cornstarch to prevent the mandoo from sticking together.

Fry mandoo in oil until golden brown. Drain on paper towels and serve with sauce.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.