Yakimondu

Directions

1. 1
   Sprinkle the cabbage leaves with 1/2 teaspoon salt and let stand about 15 minutes until they wilt.
2. 2
   Squeeze out any moisture, then rinse and dry the leaves.
3. 3
   Chop the cabbage.
4. 4
   In a bowl combine the cabbage, beef, scallions, garlic, soy sauce, sesame seeds, sesame oil, pepper and 1/4 teaspoon salt and mix thoroughly.
5. 5
   To make each dumpling, place 1 1/2 teaspoonful filling in the center of a wrapper using two spoons.
6. 6
   Fold the wonton wrapper in half to form a semi-circle (if using round wrappers) or a triangle (if using square wrappers).
7. 7
   Seal the edges by moistening them with a little water and pinching them.
8. 8
   You may freeze the dumplings at this point on a cookie sheet or continue to use them by frying, steaming or in a soup.
9. 9
   To Fry: Heat oil in a wok or frying pan to 360 degrees.
10. 10
    Fry about 10 at a time for 3 minutes or until golden.
11. 11
    To Steam: Arrange on lightly oiled plate, but do not let them touch each other.
12. 12
    Pour about 2 inches of boiling water into a wok, set the plates in the steamer and set the steamer in the wok.
13. 13
    Cover the steamer and cook over medium heat for 20 minutes.
14. 14
    Skillet Method: In a 12 inch skillet heat 2 tablespoons of oil until hot.
15. 15
    Fill the skillet with mandu, making sure that they do not touch.
16. 16
    Cook until the bottoms brown; about 1 minute.
17. 17
    Add 13 cup water or beef broth to the skillet and cover and cood for about 10 minutes.
18. 18
    Serve Yakimandu with Dipping sauce.