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Name: Mandu Tuikim (Korean Dumplings)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 70
Cuisine: American
Ingredients: 1 Egg; 1/2 md Onion; 1 tb Soya sauce; 1 pk Wonton skins or wrappers; 1/2 lb Cabbage; 1 Egg white; 1/4 c Vegetable oil; 1 tb Flour; 1/2 lb Lean ground beef; 1 ds Salt and pepper

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INGREDIENTS

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

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 wont 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

NOTES

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Mandu Tuikim (Korean Dumplings)

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

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 wont 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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Nutrition

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Serving Size: 1 Dumpling (14g)
Recipe Makes: 70

Calories: 27
Calories from Fat: 9 (33%)

Amt Per Serving		% DV

	Total Fat 1g	1 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.5g
	Polyunsanturated Fat 0.2g
Cholesterol 5.6mg		2 %
Sodium 47.6mg		2 %
Potassium 23.2mg		1 %
Total Carbohydrate 3.2g		1 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 3g
Protein 1.3g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 27

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