Yakimondu Recipe
Yield: 40 ServingsRecipe by luhu.jp
Ingredients:
1/2 lbs: Nappa cabbage,
3/4 tsp: Salt,
8 ounce: Minced or ground beef chuck,
3/4 cup: Chopped scallion,
1: Garlic clove, minced
1 tbsp: Soy sauce,
2 tsp: Sesame seeds, toasted slightly crushed
2 tsp: Sesame oil,
1/4 tsp: Ground pepper,
40: Wonton wrappers,
Directions:
Sprinkle the cabbage leaves with 1/2 tsp salt and let stand about 15
minutes until they wilt. Squeeze out any moisture, then rinse and
dry the leaves. Chop the cabbage. In a bowl combine the cabbage,
beef, scallions, garlic, soy sauce, sesame seeds, sesame oil, pepper
and 1/4 tsp salt and mix thoroughly. To make each dumpling, place 1
1/2 teaspoonful filling in the center of a wrapper using two spoons.
Fold the wonton wrapper in half to form a semi-circle (if using round
wrappers) or a triangle (if using square wrappers). Seal the edges by
moistening them with a little water and pinching them. You may
freeze the dumplings at this point on a cookie sheet or continue to
use them by frying, steaming or in a soup.
To Fry: Heat oil in a wok or frying pan to 360 degrees. Fry about 10
at a time for 3 minutes or until golden.
To Steam: Arrange on lightly oiled plate, but do not let them touch
each other. Pour about 2 inches of boiling water into a wok, set the
plates in the steamer and set the steamer in the wok. Cover the
steamer and cook over medium heat for 20 minutes.
Skillet Method: In a 12" skillet heat 2 tablespoons of oil until
hot. Fill the skillet with mandu, making sure that they do not touch.
Cook until the bottoms brown; about 1 minute. Add 1/3 cup water or
beef broth to the skillet and cover and cood for about 10 minutes.
Serve Yakimandu with Dipping sauce.
Source from luhu.jp
minutes until they wilt. Squeeze out any moisture, then rinse and
dry the leaves. Chop the cabbage. In a bowl combine the cabbage,
beef, scallions, garlic, soy sauce, sesame seeds, sesame oil, pepper
and 1/4 tsp salt and mix thoroughly. To make each dumpling, place 1
1/2 teaspoonful filling in the center of a wrapper using two spoons.
Fold the wonton wrapper in half to form a semi-circle (if using round
wrappers) or a triangle (if using square wrappers). Seal the edges by
moistening them with a little water and pinching them. You may
freeze the dumplings at this point on a cookie sheet or continue to
use them by frying, steaming or in a soup.
To Fry: Heat oil in a wok or frying pan to 360 degrees. Fry about 10
at a time for 3 minutes or until golden.
To Steam: Arrange on lightly oiled plate, but do not let them touch
each other. Pour about 2 inches of boiling water into a wok, set the
plates in the steamer and set the steamer in the wok. Cover the
steamer and cook over medium heat for 20 minutes.
Skillet Method: In a 12" skillet heat 2 tablespoons of oil until
hot. Fill the skillet with mandu, making sure that they do not touch.
Cook until the bottoms brown; about 1 minute. Add 1/3 cup water or
beef broth to the skillet and cover and cood for about 10 minutes.
Serve Yakimandu with Dipping sauce.
Source from luhu.jp