Mun Doo

• 1/2 pound Ground Pork
• 12 ounces Bean Sprouts, blanched
• 2 cups Kim Chee
• 1 block Firm Tofu, drained
• 1/2 pound Ground Beef
• 1/2 teaspoon Salt
• 1/8 teaspoon Pepper
• 2 packages (12 ounce) Mun Doo Wrappers
• Salad Oil for frying

In a skillet, brown pork. Drain. Mince bean sprouts and kim chee. Squeeze excess liquid from bean sprouts, kim chee, and tofu. In a large bowl, combine pork, bean sprouts, kim chee, tofu, beef, salt, and pepper. Mix well.

To form mun doo, put one tablespoon of mixture in center of each wrapper. Moisten edges of wrapper with water. Fold in half; pinch edges together to seal.

Heat oil to 375°. Fry mun doo until lightly browned. Serve with vinegar-soy sauce.

Yield: 5 dozen.

Vinegar-Soy Sauce

• 1/2 cup Soy Sauce
• 1/4 cup Vinegar
• 2 teaspoons Sesame Seed, toasted and ground
• 2 teaspoons Green Onions, minced
• 1 teaspoon Garlic, minced
• 1 teaspoon Ginger, minced

Combine all ingredients. Mix well.