WOK MANDU RECIPES

Name: Mandu (Korean Pot Stickers)
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: 5 dozen
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

MANDU (KOREAN POT STICKERS) RECIPE - FOOD.COM

Mandu (Korean Pot Stickers) Recipe - Food.com image

Make and share this Mandu (Korean Pot Stickers) recipe from Food.com.

Total Time 1 hours 5 minutes

Prep Time 35 minutes

Cook Time 30 minutes

Yield 5 dozen

Number Of Ingredients 16

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

Steps:

In a wok or large skillet, stir-fry kimchi, bean sprouts and carrots in 1-1/2 teaspoons oil until tender; set aside.
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.
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.
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.

Nutrition Facts : Calories 373.4, FatContent 15.3, SaturatedFatContent 3, CholesterolContent 63.9, SodiumContent 668.5, CarbohydrateContent 43.5, FiberContent 2.4, SugarContent 1.7, ProteinContent 14.7

MANDU (KOREAN POT STICKERS) RECIPE - FOOD.COM

Mandu (Korean Pot Stickers) Recipe - Food.com image

Make and share this Mandu (Korean Pot Stickers) recipe from Food.com.

Total Time 1 hours 5 minutes

Prep Time 35 minutes

Cook Time 30 minutes

Yield 5 dozen

Number Of Ingredients 16

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

Steps:

In a wok or large skillet, stir-fry kimchi, bean sprouts and carrots in 1-1/2 teaspoons oil until tender; set aside.
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.
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.
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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