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Korean Dumplings (Potstickers) Recipe

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This recipe for Korean Dumplings (Potstickers), by , is from The Feather River Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Laura Kim
Added: Saturday, July 28, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. raw ground beef, pork or finely diced shrimp or chicken
1 large onion
1/2 head of cabbage
4 cloves garlic
1 T. salt
Dash pepper
2 pkg. wonton wraps
1 egg to seal the wraps

Note: Can use any vegetables you wish, but they must be FINELY chopped

Directions:
Directions:
Finely chop onion and cabbage- it's much faster if you use a food processor. Cook vegetables in a pot of boiling water, and cook until they are crisp tender. Drain in a colander and rinse with cold water. Drain out all excess water by squeezing the cooked vegetables into a tight ball. Add meat, garlic, cooked vegetables, salt, and pepper to a large bowl. Mix well. Place a small spoonful of mixture on center of wonton wrap. Seal edges with a beaten egg mixture and a little water. Crimp edges to keep from opening. Mandu can either be fried, steamed, or boiled.

Serve mandu with a vinegar/soy sauce mixture (one part soy sauce to one part vinegar)

FRYING:
Place mandu in heated skillet or wok with 1/2 inch of oil over a medium flame. Cover with foil or a lid. Fry each side for 3 - 4 minutes. Don't let it get too brown. Test for doneness.

BOILING:
Place mandu in a large pot with boiling water. Let them boil 3-5 minutes. Mandu will rise to the top when they are cooked. Drain in colander and rinse briefly with cold water.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour

 

 

 

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