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
It is quite feasible to follow the history of written cooking instructions far back into the distant past, in truth as far back as pharonic Egypt, and possibly even further. Interesting though that is, sadly, these old cookbooks were just primitive pictorial instructions for meal preparation.
Interestingly, the most ancient recipe found, according to food historians are a few clay tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `blissful`. As we move into The time of the romans 25BC a roman called Apicius created a collection of scripts which described recipes cooked by the Romans. In his works, Apicius describes how the meals of wealthy Romans were separated into starters, entrees and dessert, something that is very familiar to us today. He also recounts how the ancient Romans were skilled in the use of many spices, including many that are still in use today such as basil, mint and dill. Closer to modern times, there were two books which were published in the 1300s - a cookery book published under the title `Forme of Cury`, and another named `Curye on Inglish`. The titles are somewhat misleading tho`, they are nothing to do with the indian food that appears on menues today, but instead descriptions of the types of meals prepared by the chefs of the rich and powerful of the period. Later, in the 15th century, people returning from the crusades brought us many new foods and herbs from the Middle-East, such as coriander, parsley, and rosemary. These new foods and tastes was responsible for a surge in recipe manuscripts, some of which are now in private collections. Like it or not, the introduction of TV gave us celebrity TV chefs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, permitting everyone to access massive numbers of recipes like the ones you can find on this web site. |
We hope you enjoy this Mandu Tuikim (Korean Dumplings) recipe.
