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Korean   -   Golden Fried Dumplings (Goon Mandu)   adapted from The Korean Kitchen by Copeland Marks

  • 1 Pound Ground Beef
  • 1/4 Pound Chives -- finely chopped
  • 1 Small Onon -- finely chopped
  • 1/4 Pound Bean Sprouts -- chopped
  • 2 Medium Egg Yolks
  • 1/4 Inch Ginger -- finely chopped
  • 2 Tablespoons Cornstarch
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Pepper
  • 2 Teaspoons Sesame Oil
  • 1 Teaspoon Sesame Seeds -- toasted
  • 3 1/2 Cups Flour
  • 1/4 Cup Cornstarch
  • 3/4 Cup Boiling Water
  • 2 Medium Egg Whites
  • 2/3 Cup Cold Water
  • 1 Medium Egg -- beaten
  • Oil For Frying
  • 2 Tablespoons Cold Water
Directions To make filling, put beef in large mixing bowl. Add chives, onion, bean sprouts, egg yolks, ginger, cornstarch, salt, pepper, sesame oil and seeds. Mix well. Roll into 1 inch diameter balls and refrigerate.
Mix 3 cups of the flour, cornstarch and boiling water together. Add egg whites and enough cold water to make a slightly sticky dough. Put dough in plastic bag and refrigerate for 1 hour. Remove dough from refrigerator. Flour a cutting board with remaining flour. Roll out dough into 2 long sausage shapes. Cut into 1 inch slices. Roll out each slice into an oval about 4 inches in diameter. Prepare all the slices this way. Fill each with one meatball and fold over into half moon shapes. Seal with the beaten egg. Prepare all dumplings this way and dust them with flour. Heat oil over low heat in covered skillet that will contain about 10 dumplings. Add the dumplings to the oil with the flat side down. Cover the pan and fry for 1 minute. Turn them over and fry for another minute. Add the water and quickly cover the pan. Steam for 3 minutes until all the water has evaporated. Remove dumplings and keep warm. Repeat with the rest of the dumplings.
Serves 4
Time to Make 0:00

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