KOREAN PORK MANDU

Korean Pork Mandu image

Provided by Vickie Parks

Time 30m

Number Of Ingredients 15

1/2 lb ground pork
1 cup chopped cabbage
1 cup bean thread noodles (or cellophane noodles), cooked according to package directions
1/2 cup chopped onion
1/2 cup finely chopped carrot
1/4 cup chopped scallion (green onion)
2 large button mushrooms, finely chopped
1 tsp minced garlic
1 tsp minced ginger
1/4 cup toasted sesame seeds
2 Tbsp sesame oil
24 wonton wrappers (i used squares, but you can use the round ones)
1 large egg, beaten
6 Tbsp water, divided
2 to 4 Tbsp vegetable oil (for frying)

Steps:

1. Cook the pork in a skillet until browned and no pink remains, breaking up the pork into small pieces with a wooden spoon as it cooks.
2. Add cabbage, noodles, onion, carrot, scallion, mushrooms, garlic, ginger, sesame seeds and sesame oil. Stir well, and cook over medium heat for about 5 minutes or until all the vegetables are tender and soft.
3. Remove skillet from heat, and let cool for several minutes.
4. Place wonton wrappers on a flat surface. Spoon about 1 Tbsp of the beefy filling in the center of each wonton wrapper. Whisk the egg and 2 Tbsp water together, and brush the egg wash along 2 opposite edges of the wonton wrappers. Fold the wonton wrapper forming a triangle, lifting one tip up and over the filling so it's resting on top of the tip that's opposite it. Press firmly down on the edges with your fingers, to seal the edges.
5. (Depending on the size of your skillet, you might have to do this in two batches.) Heat about 2 Tbsp oil in large skillet over medium heat. Add several wontons to the hot oil and cook about 2 minutes or until bottom of dumplings are golden brown. Reduce the heat to medium-low, and add remaining 4 Tbsp (1/4 cup) water to the pan. Turn the dumplings, and place lid on the skillet to allow the other side to brown for 2 to 3 more minutes (most of the water should evaporate). Use a slotted spoon to transfer dumplings to paper towels to absorb excess liquid.