*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 40   Preparation Time :0:00
 Categories    : Appetizers
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   lb           Nappa cabbage
      3/4   ts           Salt
    8       oz           Minced or ground beef chuck
      3/4   c            Chopped scallion
    1                    Garlic clove -- minced
    1       tb           Soy sauce
    2       ts           Sesame seeds -- toasted
                         - slightly crushed
    2       ts           Sesame oil
      1/4   ts           Ground pepper
   40                    Wonton wrappers
   Sprinkle the cabbage leaves with 1/2 tsp salt and let
   stand about 15 minutes until they wilt.  Squeeze out
   any moisture, then rinse and dry the leaves.  Chop the
   cabbage.  In a bowl combine the cabbage, beef,
   scallions, garlic, soy sauce, sesame seeds, sesame
   oil, pepper and 1/4 tsp salt and mix thoroughly.  To
   make each dumpling, place 1 1/2 teaspoonful filling in
   the center of a wrapper using two spoons.  Fold the
   wonton wrapper in half to form a semi-circle (if using
   round wrappers) or a triangle (if using square
   wrappers).  Seal the edges by moistening them with a
   little water and pinching them.  You may freeze the
   dumplings at this point on a cookie sheet or continue
   to use them by frying, steaming or in a soup.
   To Fry:  Heat oil in a wok or frying pan to 360
   degrees.  Fry about 10 at a time for 3 minutes or
   until golden.
   To Steam:  Arrange on lightly oiled plate, but do not
   let them touch each other.  Pour about 2 inches of
   boiling water into a wok, set the plates in the
   steamer and set the steamer in the wok.  Cover the
   steamer and cook over medium heat for 20 minutes.
   Skillet Method:  In a 12 skillet heat 2 tablespoons
   of oil until hot. Fill the skillet with mandu, making
   sure that they do not touch.  Cook until the bottoms
   brown; about 1 minute.  Add 1/3 cup water or beef
   broth to the skillet and cover and cood for about 10
   Serve Yakimandu with Dipping sauce.
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