Korean Fried Dumplings -- T'wigim Mandu
> from: "beau parlog" <b...@valmark.com> 
> i am looking for a recipe for korean mandoohns. they 
> are like a fried pot sticked. 
this recipe comes from "a korean mother's cooking notes" by chang 
fried dumplings -- t'wigim mandu 
1/2 lb.  (1 cup) ground beef or pork
4 cup  chopped cabbage
1/2 cup  chopped onion
1   egg
  salt, chopped garlic, black pepper, sesame salt, sesame oil
chop cabbage to make 4 cups. mix 1 cup water with 1/4 cup salt (1 
tablespoon table salt)**, sprinkle over the cabbage. let stand for 30 
minutes. mince onions. 
heat a pan and fry meat with 1 tablespoon soy sauce, 1 teaspoon 
garlic and 1 teaspoon pepper. when the meat is done, place in a large 
bowl and let cool. when cool, add minced onion to it. 
when the cabbage has become soft, drain and squeeze in a sack (it 
will become 3/4 cup). mix with the meat and add 1 tablespoon of 
sesame salt and 1 tablespoon of sesame oil. add an egg to help the 
ingredients stay together. 
wrap the above filling in mandu skins. you can either pan-fry or 
deep-fry. because the meat is already cooked, fry just until the 
skins are cooked. 
to pay fry: heat the pan, add oil and put the mandu in. when the skin 
becomes light brown, add 3 tablespoons of water, cover and reduce the 
heat. they are done when you can no longer hear the heat and the skin 
has become clear. you can fry further by turning them but i wouldn't 
because you risk ruining the shape of the mandu. 
note: i am not saying how much salt you should use because the cabbage 
is salted. taste the meat (it's already cooked) and if it is bland, 
add more salt. the mandu should be salty because frying will make it 
bland. serve with a mixture of vinegar and soy sauce for dipping. 
** note on salt: there is very fine salt, refined salt and crude salt, 
but i refer only to the first two here. these days, i roast crude salt 
and crush it into powder myself. i think it tastes better. you might be 
able to find roasted salt in shops. the measurement is about the same as 
fine salt. remember american table salt (such as morton salt) is twice as 
salty as korean fine salt. unless specified otherwise, i mean the latter 
or the roasted salt when i say "salt." 
(ID: 12967) Mirror: rec.food.recipes: Thu, May 1, 2003

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