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Mandu Tuikim (korean Dumplings)

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CATEGORY CUISINE TAG YIELD
Meats, Eggs, Vegetables Korean Appetizers, Dumplings, Korean, Sauces 70 Dumplings

INGREDIENTS

1/2 lb Cabbage
1/2 Onion
1/2 lb Lean ground beef
1 Egg
1 T Flour
1 T Soya sauce
1 ds Salt and pepper
1 Wonton skins or wrappers
1 Egg white
1/4 c Vegetable oil

INSTRUCTIONS

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

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