Mandu Tuikim
[Korean Dumplings]
Mandu is a Korean-style dumpling with minced meat, tofu, kimchi, and vegetables wrapped in a thin flour skin. The mandu is named differently according to cooking method- ‘jjinmanduE(steamed), ‘gunmandyE(fried), or ‘mulmanduE(boiled). The mandu is also referred to by the main ingredient on the insides- meat mandu, kimchi mandu, and vegetable mandu are the most common variations.
Ingredients
Dumplings:
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
Sauce:
1 ounce Kikoman Soya Sauce
1/2 ounce Vinegar
1 tsp. Sake
Directions
- 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.
- For dipping sauce, mix all the sauce ingredients together.
*Makes 70 dumplings