Meat Dumplings
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INGREDIENTS 1 pound ground pork
1/4 pound ground beef
3 tablespoons soy sauce
1 large head Chinese (Nappa) cabbage
1 bunch green onions, chopped fine
2 slices ginger, minced
2 cloves garlic, minced
1-1/2 teaspoons sesame oil
1 tablespoon roasted sesame seeds
1-1/2 teaspoons sugar
1 teaspoon black pepper
Gyoza wrappers or wonton wrappers
1 beaten egg with 1 tablespoon waterMix meat and soy sauce and refrigerate overnight (not necessary if in a hurry).
Chop cabbage finely, sprinkle generously with salt and let stand for about 1 hour. Rinse, drain, and squeeze out excess moisture.
Mix meat, cabbage, and all other ingredients through the black pepper.
Place 1 rounded teaspoon of mixture onto center of each wrapper. Moisten half the wrapper edge with egg and water mixture. Fold wrapper in half over filling and press edges together. (The finished shape will be half moon for gyoza wrappers; triangle for wonton wrappers).
At this point, the mahndu can be placed on cookie sheets and placed in the freezer until frozen and then transferred to freezer bags, or be immediately prepared in 1 of the following ways.
TO FRY - Heat oil in a deep frying pan or wok to about 340 degrees. Add several mahndu to pan and fry 3 or more minutes, until golden brown and meat filling is fully cooked. (You may have to adjust pan temperature).
TO STEAM-FRY (My preference) - Heat 1 tablespoon oil in a skillet, preferably nonstick. Add mahndu, side by side, cooking over medium heat on both sides until lightly browned, about 2 minutes. Add 1/3 cup of water to the pan; cover and cook over medium heat until pan is dry.
FOR MAHNDU GOOK (Mahndu Soup) - Make a beef broth. Add mahndu and cook for 5 to 7 minutes, along with a beaten egg.
Makes about 90
They can be eaten plain or dipped in hot sauce.