Mandu (Korean Pot Stickers) |
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Prep Time: 35 Minutes Cook Time: 30 Minutes |
Ready In: 65 Minutes Servings: 4 |
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This recipe is from a local Korean restaurant. Ingredients:
2 cups cabbage kimchi, shredded drained |
1 cup bean sprouts |
1/2 cup carrot, shredded |
1 1/2 teaspoons canola oil |
2 tablespoons canola oil, divided |
1/3 lb ground beef |
1/3 cup green onion, sliced |
1 1/2 teaspoons sesame seeds, toasted |
1 1/2 teaspoons fresh gingerroot, minced |
3 garlic cloves, minced |
1 1/2 teaspoons sesame oil |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 (12 ounce) package wonton wrappers |
1 egg, lightly beaten |
3 tablespoons water |
Directions:
1. In a wok or large skillet, stir-fry kimchi, bean sprouts and carrots in 1-1/2 teaspoons oil until tender; set aside.
2. In a small skillet, cook beef over medium heat until no longer pink; drain. Add to the vegetable mixture. Stir in the onions, sesame seeds, ginger, garlic, sesame oil, salt and pepper.
3. Place about 1 tablespoon of filling in the center of each wonton wrapper. Combine egg and water. Moisten wonton edges with egg mixture; fold opposite corners over filling and press to seal. At this point you can freeze them.
4. Heat remaining vegetable oil in a large skillet. Cook wontons in batches for 1-2 minutes on each side or until golden brown, adding additional oil if needed.
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