Yakimondu
These Korean dumplings made with beef chuck and napa cabbage can be fried or steamed.
Yield
40 servingsPrep
50 minCook
10 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
napa (Chinese) cabbage
|
|
| ¾ | teaspoons |
salt
|
|
| 8 | ounces |
beef chuck
minced or ground |
|
| ¾ | cups |
scallions, spring or green onions
chopped |
|
| 1 | each |
garlic cloves
minced |
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| 2 | teaspoons |
sesame seeds
toasted, slightly crushed |
|
| 2 | teaspoons |
sesame oil
|
|
| ¼ | teaspoon |
black pepper
ground |
|
| 40 | each |
wonton wrappers
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
napa (Chinese) cabbage
|
|
| 3.8 | ml |
salt
|
|
| 231.2 | ml/g |
beef chuck
minced or ground |
|
| 177 | ml |
scallions, spring or green onions
chopped |
|
| 1 | each |
garlic cloves
minced |
|
| 15 | ml |
soy sauce, tamari
|
|
| 1E+1 | ml |
sesame seeds
toasted, slightly crushed |
|
| 1E+1 | ml |
sesame oil
|
|
| 1.3 | ml |
black pepper
ground |
|
| 4E+1 | each |
wonton wrappers
|
*
|
Directions
Sprinkle the cabbage leaves with ½ teaspoon 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 ¼ teaspoon salt and mix thoroughly.
To make each dumpling, place 1½ 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 inch 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 ⅓ cup water or beef broth to the skillet and cover and cood for about 10 minutes.
Serve Yakimandu with Dipping sauce.
