Gogi Mandu

The dumplings I make at the Good Fork are semi-famous, having won on Throwdown with Bobby Flay. Those are a hybrid of Japanese gyoza (with a very thin wrapper), Chinese dumplings (I use hoisin and dark soy sauce), and the Korean mandu or mandoo I grew up with, which come with chive and a bit of tofu, making the meatball inside silky and, well, less like a heavy meatball. These have a bit of sweetness from the honey or brown rice syrup, a little tang from kimchi j