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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Ingredients:
1/4 pound ground beef |
3 ounces vegetable oil |
3 ounces minced spanish onion |
3 ounces shredded cabbage |
2 ounces roughly chopped bean sprouts |
1 scallion, finely chopped |
4 ounces firm tofu, mashed to a fine consistency |
1 1/2 tablespoons hoisin |
1 1/2 tablespoons salt |
dash pepper |
24 wonton skins |
1 egg beaten |
oil, for frying |
8 tablespoons soy sauce |
6 tablespoons rice vinegar |
2 teaspoons granulated sugar |
2 teaspoons green onion, finely chopped |
2 teaspoons sesame seeds, toasted |
Directions:
1. Heat wok over medium-high heat, add 2 ounces of oil and stir-fry meat until brown, mashing with a fork to break into small pieces. Drain off fat and set meat aside. Wash pan and dry thoroughly.
2. Heat 1 ounce of oil over high heat for 1 minute. Add onions and saute for 2 to 3 minutes or until limp.
3. Add cabbage and continue to cook, stirring frequently, for another 2 to 3 minutes or until cabbage is crisp-tender.
4. Add bean sprouts, scallions, and tofu, mix well and cook for 1 to 2 minutes more.
5. Remove pan from heat and pour cooked mixture into a colander to drain excess liquid.
6. In a large bowl, combine meat, vegetables, hoisin, salt, and pepper and mix well.
7. Place 1 wonton skin on a flat surface. Cover remaining skins with a slightly damp kitchen towel (not terry cloth) so they won't dry out. Brush the edges of skin with a beaten egg. Place about 1 teaspoon of filling mixture just above the center of skin. Fold skin in half over filling to form a triangle and press edges together to seal. Repeat with remaining skins.
8. Fill and preheat fryer to 375 degrees F. and deep-fry dumplings until golden brown. Serve immediately with vinegar-soy dipping sauce.
9. For vinegar-soy sauce: Combine all ingredients in a bowl. Stir to dissolve sugar.
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