Yield: 48 servings
Measure | 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 |
\N \N | Vegetable oil |
\N \N | Lettuce leaves; optional |
2 tablespoons | Soy sauce |
2 teaspoons | Toasted sesame seeds |
2 teaspoons | Rice vinegar or white distilled vinegar |
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