Mun Doo

• 1/2 lb ground pork
• 1 pkg (12 oz) bean sprouts, blanched
• 2 cups kim chee
• 1 block firm tofu, drained
• 1/2 lb ground beef
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 2 pkg (12 oz size) mun doo wrappers
• Salad oil for deep 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 1 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° F; fry mun doo until lightly browned. Serve with Vinegar-Soy Sauce or Ko Choo Jung Dipping Sauce. Makes 5 dozen mun doo.