Fried Mandoo

Makes About 2 1/2 Dozen

  • 1/2 block tofu
  • 2 cups Chinese cabbage (won bok or makina), chopped
  • 1 package (12 oz.) bean sprouts
  • 1/2 pound ground pork
  • 2 stalks green onion, finely minced
  • 1 clove garlic, finely minced
  • 1 1/2 tablespoons sesame oil
  • 1 teaspoon salt
  • Pepper to taste
  • 1 package (12 oz.) mandoo wrappers
  • 1 quart canola oil for frying

Soy-Vinegar Sauce:

  • 3 tablespoons soy sauce
  • 2 teaspoons sugar
  • 1 teaspoon rice vinegar
  • 1 teaspoon minced green onion

To make mandoo, place tofu in a double thickness cheesecloth and squeeze out excess water. Simmer cabbage in water to half-cover for 10 minutes. Drain and cool. Place cabbage in cheesecloth and squeeze out excess water; chop finely; squeeze again. Combine tofu, cabbage, ground pork, green onion, garlic, sesame oil, salt and pepper; mix well. Place one tablespoon filling in center of mandoo wrapper. Fold in half, moisten edges with water and crimp to seal. Fry in oil heated to 350°F. until golden brown on both sides. Drain on absorbent paper. Serve hot with Soy-Vinegar Sauce.

To make Soy-Vinegar Sauce, combine all ingredients and mix well.

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