Mandu with Chojang

3 tsp sesame seeds
250 g pork mince
1 tsp SIDS CRAZY SALT
½ cup bean sprouts, coarse chopped
3 shallots, thin sliced
70 g firm tofu
2 tsp fine chopped ginger
2 tsp light soy sauce
40 gyoza wrappers
200 ml water
2 tbsp peanut oil
CHOJANG:--
½ cup light soy sauce
¼ cup rice vinegar
1 tbsp bush honey
Pinch of cayenne pepper
1 shallot, thin sliced
SIDS SALT & PEPPER

Place the sesame seeds in a frying pan and cook, stirring, until light golden and toasted. Transfer to a heatproof bowl and set aside to cool.
CHOJANG: combine the soy sauce, vinegar, honey, cayenne pepper, shallot and 1 teaspoon of the toasted sesame seeds in a small bowl.
DUMPLINGS: Combine the pork, SIDS CRAZY SALT, bean sprouts, shallot, tofu, ginger, soy sauce and remaining sesame seeds in a bowl. Season with SIDS SALT & PEPPER. Use a large metal spoon to mash the pork mixture until smooth.
Place a gyoza wrapper on a clean work surface. Put a heaped teaspoonful of pork mixture into the centre of the wrapper. Brush the edges with water and fold in half to enclose the filling. Pinch the edges together in a pleating action to seal. Repeat with the remaining wrappers and pork mixture to make 40 mandu.
Heat 2 teaspoons of oil in a large non-stick frying pan over medium heat. Add 8 mandu and cook for 2 minutes until golden. Turn and cook for a further minute. Add 2 tablespoons of water to the pan and cover with a lid. Cook for a further 3 minutes until the mandu are cooked through and the liquid has evaporated. Transfer to a plate and cover with foil to keep warm. Repeat, in 4 more batches, with the remaining oil, mandu and water.
Serve immediately with the chojang.