| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Vegetables |
Korean |
Appetizers, Dumplings, Korean, Sauces, Val’s |
70 |
Dumplings |
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 |
|
1 |
ounce Kikoman Soya Sauce |
|
1 |
tsp. Sake Mix all the ingredients together. |
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:
1/2 ounce Vinegar
Posted to MM-Recipes Digest V4 #140 by valerie@nbnet.nb.ca (valerie) on May
20, 1997
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