Mandoo (korean dumplings)

48 servings

Ingredients

Quantity Ingredient
3 cups Water
1½ cup Fresh bean sprouts
5¼ ounce Extra firm tofu
1 pounds Lean ground beef
3 eaches Green onions; minced
2 eaches Garlic cloves; minced
2 tablespoons Soy sauce
2 tablespoons Kochoochang (Korean hot, spicy fermented bean sauce or hot bean paste
2 tablespoons Honey
1 tablespoon Cornstarch
¼ teaspoon Pepper
10 ounces Pkg won ton wrappers
1 each Egg; slightly beaten
Vegetable oil
Lettuce leaves; optional
2 tablespoons Soy sauce
2 teaspoons Toasted sesame seeds
2 teaspoons Rice vinegar or white distilled vinegar

Directions

DUMPLINGS

MANDOO DIPPING SAUCE

TO PREPARE DUMPLINGS In a saucepan, bring the water to boiling. Add bean sprouts; cook 3 minutes. Drain and rinse in cold water; drain again. ry drained sprouts with paper towels, chop and set aside.

Place tofu in a double layer of 100% cotton cheesecloth; squeeze until dry. Place tofu in a large bowl and mash with a fork. Add chopped sprouts, beef, green onions, garlic, soy sauce, cornstarch and pepper; mix well.

Spoon about 1 tablespoon of the filling in the center of each wrapper. Moisten edges of wrappers with beaten egg; fold in half, pressing to seal. If desired, fold small pleats along one edge. Place pleated side up, on a lightly floured baking sheet; cover with a slightly damp cloth until ready to cook or freeze. (To freeze, arrange dumplings in a single layer on baking sheets; freeze until firm. Transfer to a storage container; seal, label and freeze up to 3 monthes. Thaw in the refrigerator overnight before using).

TO PREPARE MANDOO WON TONS In a 3 quart heavy saucepan or deep fat fryer, heat 3 inches of oil to 365 degrees F. Carefully fry dumplings, 5 or 6 at a time in hot oil for 1-½ to 2 minutes or until golden brown; turning once. With a slotted spoon, carefully remove won tons. Drain on paper towels. Keep wark in a 300 degree F oven while frying remaining won tons. If desired, serve on lettuce with Mandoo Dipping Sauce.

TO PREPARE MANDOO POT STICKERS In a 10 inch skillet, heat 2 tablespoons oil over medium high heat. Arrange about 12 dumplings in the skillet, pleated side up. Cook, uncovered, 1 to 2 minutes, or until bottoms are lightly brown.

Reduce heat to low. Remove pan from heat; add ¼ cup water all at once near edge of skillet. Return to heat. Cover and cook 10 minutes.

Increase heat to medium high. Uncover; cook 3 to 5 minutes or until water has evaporated. Add 2 teaspoons cooking oil to skillet; tilt to coat bottom. Cook, uncovered about 1 minute. If desired, serve on lettuce leaves with Mandoo Dipping Sauce.

TO PREPARE MANDOO DIPPING SAUCE In a small bowl, combine Kochoochang, honey, soy sauce, sesame seeds and rice vinegar. Makes about 1 cup.

Makes 48 dumplings

Per Won Ton Calories: 58 Protein: 3 grams Fat: 3 grams Cholesterol: 15 mg Carbohydrate: 5 grams Sodium: 49 mg Per Pot Sticker Calories: 49 Protein: 3 grams Fat: 3 grams Cholesterol: 15 mg Carbohydrate: 5 grams Sodium: 49 mg Per 1 tablespoon of sauce Calories: 15 Protein: 0 Fat: 0 Colesterol: 0 Carbohydrate: 3 gram Sodium: 130 mg Source: Nancy Byal, Better Homes and Gardens Magazine Typos by Dorothy Flatman 1995

Submitted By DOROTHY FLATMAN On 08-19-95

Related recipes