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Recipe from: kiDo
Servings: 10 to 12
Korean mandoo (meat filled dumplings) are similar to the Chinese won ton. Generally, Korean cooks simmer a chicken to make the soup broth. Then they cut the meat into neat sections and season it with soy sauce, toasted sesame seed, garlic, pepper, and onions, and serve it as a side dish. In this adaption, just canned chicken broth is used.
1 cup fresh or canned bean sprouts
¼ head of a small regular white cabbage
1 fresh soy bean cake 2½ inches square (dow foo or tofu) or 1 egg, slightly beaten
¼ pound chuck roast or round steak, chopped
3 green onions and tops, chopped
1 ½ tablespoons soy sauce
1 ½ teaspoons crushed toasted sesame seed
60 won ton noodles, 3 inches square
2 48 ounces cans regular-strength chicken broth
chopped green onions and tops for garnish
Cook fresh bean sprouts in boiling water 3 minutes; drain and chop. (Canned sprouts do not need to be cooked.) Cook cabbage in boiling water 5 minutes; drain. chop. Drain bean cake.
Heat salad oil in a frying pan. then brown meat quickly with 1 of the chopped green onions; add soy sauce and simmer 2 minutes. Place bean sprouts, cabbage, soy bean cake (or beaten egg), meat mixture, and the remainder of the chopped green onion in a bowl; add ½ teaspoon of the crushed sesame seed. Mash together until soy bean cake loses its identity.
Place 1 teaspoon filling in the center of each won ton noodle square; dampen edges slightly, then fold in half diagonally like a turnover to form a dumpling. Pinch edges together to seal. Cover filled dumplings with a plastic wrap and refrigerate until ready to use. (Do not fill dumplings more than 4 hours before cooking.)
To cook, heat chicken brother with remaining 1 teaspoon crushed sesame seed: drop dumpling into boiling broth, one at a time. (To keep dumplings from sticking together, cook only 20 at a time.) After they rise to the top, cook for an additional 4 minutes. For each serving, ladle brother and 5 or 6 dumplings into a bowl and sprinkle with onion.