See Also: Appetizers · Asian
Pan-Fried Dumplings
From Dorothy McNett's recipes at www.dorothymcnett.com. As submitted by Alice Connors for our Korean Cooking Class.
1 tsp. sea salt
1 tsp. sugar
1tsp. vinegar (rice wine)
1 cup cabbage, chopped
1/2 lb. ground beef
1/4 tsp. freshly ground pepper
1/2 tsp. cooking wine
1package transparent noodles, boiled, drained, and chopped
1 cup onions, chopped
1 cup zucchini, chopped
1/2 cup carrots, chopped
4 oz. shitake mushrooms, chopped
1 egg white
4 tbs. toasted sesame seeds
2 tbs. sesame oil
1 tbsp. soy sauce
2 pkgs. wonton wrappers
1 egg yolk
3 tbsp. water
2 tbsp. cooking oil
Sprinkle salt, sugar and vinegar over cabbage, let stand for a few minutes, then squeeze out all liquid. Brown half of the ground beef with a dash of pepper and the cooking wine. Add the remaining beef, the cabbage and all other ingredients except the wonton wrappers, egg yolk, water and oil. Gently but thoroughly mix.
Line up the wonton wrappers and brush the edges with a mixture of egg yolk and water. Place a small amount of filling on a wrapper, gather the edges to the center and pinch to seal the filling inside the dumpling. Cook dumplings, a few at a time, in hot oil in a heavy skillet until lightly browned.
Recipe created 2002-01-11.
