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Korean Dumplings (Potstickers) Recipe

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This recipe for Korean Dumplings (Potstickers) is from The Feather River Ward 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:  
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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