Side Pannel
Yakimondu
Ingredients List
- 1/2 lb Nappa cabbage
- 3/4 ts Salt
- 8 oz Minced or ground beef chuck
- 3/4 c Chopped scallion
- 1 Garlic clove; minced
- 1 tb Soy sauce
- 2 ts Sesame seeds; toasted
- - slightly crushed
- 2 ts Sesame oil
- 1/4 ts Ground pepper
- 40 Wonton wrappers
Directions
Sprinkle the cabbage leaves with 1/2 tsp salt and let stand about 15
minutes until they wilt. Squeeze out any moisture, then rinse and dry the
leaves. Chop the cabbage. In a bowl combine the cabbage, beef, scallions,
garlic, soy sauce, sesame seeds, sesame oil, pepper and 1/4 tsp salt and
mix thoroughly. To make each dumpling, place 1 1/2 teaspoonful filling in
the center of a wrapper using two spoons. Fold the wonton wrapper in half
to form a semi-circle (if using round wrappers) or a triangle (if using
square wrappers). Seal the edges by moistening them with a little water and
pinching them. You may freeze the dumplings at this point on a cookie
sheet or continue to use them by frying, steaming or in a soup.
To Fry: Heat oil in a wok or frying pan to 360 degrees. Fry about 10 at a
time for 3 minutes or until golden.
To Steam: Arrange on lightly oiled plate, but do not let them touch each
other. Pour about 2 inches of boiling water into a wok, set the plates in
the steamer and set the steamer in the wok. Cover the steamer and cook over
medium heat for 20 minutes.
Skillet Method: In a 12" skillet heat 2 tablespoons of oil until hot. Fill
the skillet with mandu, making sure that they do not touch. Cook until the
bottoms brown; about 1 minute. Add 1/3 cup water or beef broth to the
skillet and cover and cood for about 10 minutes.
Serve Yakimandu with Dipping sauce.
minutes until they wilt. Squeeze out any moisture, then rinse and dry the
leaves. Chop the cabbage. In a bowl combine the cabbage, beef, scallions,
garlic, soy sauce, sesame seeds, sesame oil, pepper and 1/4 tsp salt and
mix thoroughly. To make each dumpling, place 1 1/2 teaspoonful filling in
the center of a wrapper using two spoons. Fold the wonton wrapper in half
to form a semi-circle (if using round wrappers) or a triangle (if using
square wrappers). Seal the edges by moistening them with a little water and
pinching them. You may freeze the dumplings at this point on a cookie
sheet or continue to use them by frying, steaming or in a soup.
To Fry: Heat oil in a wok or frying pan to 360 degrees. Fry about 10 at a
time for 3 minutes or until golden.
To Steam: Arrange on lightly oiled plate, but do not let them touch each
other. Pour about 2 inches of boiling water into a wok, set the plates in
the steamer and set the steamer in the wok. Cover the steamer and cook over
medium heat for 20 minutes.
Skillet Method: In a 12" skillet heat 2 tablespoons of oil until hot. Fill
the skillet with mandu, making sure that they do not touch. Cook until the
bottoms brown; about 1 minute. Add 1/3 cup water or beef broth to the
skillet and cover and cood for about 10 minutes.
Serve Yakimandu with Dipping sauce.
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