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"If you ate pasta and antipasto, would you still be hungry?"--Unknown

Mrs. Pak's Yakimandu (Korean dumplings) Recipe

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This recipe for Mrs. Pak's Yakimandu (Korean dumplings) is from St Michael's Episcopal Church Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 stalks celery, chopped finely
1 med onion, chopped finely
1 clove garlic, minced finely
2 carrots, chopped finely
1 green pepper, chopped finely
½ tsp. sesame oil
1 Tbsp. soy sauce
1 Tbsp. sesame seeds
½ tsp. black pepper
1 lb. of ground beef
1 egg beaten
1 pkg. wonton wrappers
cooking oil

Dipping sauce:
soy sauce
chopped garlic
Directions:
Directions:
1. Using a food processor, chop celery, onion, garlic and carrots till fine.
2. Put vegetable mixture, and spices, into a large bowl, and add ground beef.
3. If using large wonton wrappers, cut into quarters.
4. Heat cooking oil in a skillet, at a depth of ½ inch.
5. Beat egg, and add a little water, in a small bowl.
6. Take each wrapper, put about 1 tsp mixture in center. Use a little beaten egg to seal the edges of the wrapper. Place a few dumplings into hot oil. Fry till golden brown, then flip over and fry the other side.
7. Drain on paper towels. May be kept warm in oven on cookie sheet till served.
8. Dip dumplings in dipping sauce.

This can be served as a Main Dish. Serve with white rice, and vegetables.

The uncooked dumplings may be kept in the refrigerator (well covered) for up to 24 hours.
Personal Notes:
Personal Notes:
When we were stationed in South Korea, we had a house lady (Mrs. Pak) who taught me how to make this appetizer. Very yummy.

You can vary the vegetables.

 

 

 

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