1/2 lb cabbage
1/2 medium onion
1/2 lb lean ground beef
1 egg
1 tbsp flour
1 tbsp soya sauce
1 dash salt and pepper
1 package wonton skins or wrappers
1 egg white
1/4 cup vegetable oil
Directions
Boil Cabbage and onion until cooked. Grind finely. Put the cooked
cabbage and onion in cheese cloth and squeeze to remove moisture. Mix
cabbage and onions with remaining ingredients, up to wonton skins.
Open wonton package, taking one at a time, so thay won't dry out, wet
two edges with egg white and drop filling mixture onto center. Fold
into triangle and seal, making sure there is no air left inside. Once
your triangles are all made, drop into boiling water until they
float. Leave them in the boiling water for 1 minute and then remove
them immediately. Let them dry on a tray until the skin is no longer
sticky to the touch. Dry on both sides. A fan may speed up the
process. Pan fry the triangles in the 1/4 cup vegetable oil until
brown and crisp. Serve hot with dipping sauce. To Follow.
Dipping Sauce:
1 ounce Kikoman Soya Sauce
1/2 ounce Vinegar
1 tsp. Sake Mix all the ingredients together.
Servings: 70 dumplings
Mandu Tuikim (Korean Dumplings) Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Korean
The History of Recipes
Recipes as a concept can be traced way back into the far past, at least as far back as the Egyptians, and possibly even further than that. Interesting though that maybe, these, old cook books were just basic hieroglyphic instructions for preparing meals.
In an interesting twist, the oldest recipe discovered, according to Professor Solomon Katz, are some ancient tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `wonderful`. Progressing into Roman times 25BC a roman called Apicius assembled a collection of scripts detailing recipes cooked by wealthy roman citizens. In his works, Apicius tells us how the roman meals were separated into hors d`oeuvre, entrees and dessert, a very modern way of dining. Additionally, he describes how the ancient chefs used many different herbs, including a few that will be familiar to modern chefs such as thyme, fennel and dill. Over the succeeding few hundred years, the upper-class families of Wesstern Europe competed to offer the best banquets, and consequentially cooks and their recipe collections were greatly in demand. Even so, it wasn`t until the 1800s that fine cookery and cookery books really came of age. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to collating, verifying, and publishing recipes for their fellow cooks to enjoy. The TV revolution brings us TV cookery programs and the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, permitting us all to access thousands of recipes like those on the site you are now reading. |
We hope you enjoy this Mandu Tuikim (Korean Dumplings) recipe.
