Mandu Tuikim (Korean Dumplings)

Title:
Mandu Tuikim (Korean Dumplings)

Yield:
70 Dumplings

Categories:
Appetizers,
Dumplings,
Korean,
Sauces




Ingredients:





   1/2 lb Cabbage


   1/2 md Onion


   1/2 lb Lean ground beef


     1    Egg


     1 tb Flour


     1 tb Soya sauce


     1 ds Salt and pepper


     1 pk Wonton skins or wrappers


     1    Egg white


   1/4 c  Vegetable oil






 Boil Cabbage and onion until cooked. Grind finely. Put the cooked cabbage


 and onion in cheese cloth and squeeze to remove moisture. Mix cabbage and


 onions with remaining ingredients, up to wonton skins. Open wonton package,


 taking one at a time, so thay won't dry out, wet two edges with egg white


 and drop filling mixture onto center. Fold into triangle and seal, making


 sure there is no air left inside. Once your triangles are all made, drop


 into boiling water until they float. Leave them in the boiling water for 1


 minute and then remove them immediately. Let them dry on a tray until the


 skin is no longer sticky to the touch. Dry on both sides. A fan may speed


 up the process. Pan fry the triangles in the 1/4 cup vegetable oil until


 brown and crisp.  Serve hot with dipping sauce.  To Follow.


 


 Dipping Sauce:


       1    ounce Kikoman Soya Sauce


     1/2    ounce Vinegar


       1    tsp. Sake Mix all the ingredients together.


 


 Posted to MM-Recipes Digest V4 #140 by valerie@nbnet.nb.ca (valerie) on May


 20, 1997