Meat & Chive Mun Doo
A very traditional Korean dumpling recipe. Typically cooked by boiling, you can also steam the dumplings and eat just as is, or if you prefer, serve them in a broth or soup for a satisfying meal.
- 1 lb. head cabbage, coarsely chopped
- 1/2 lb. chives, finely chopped
- 1 lb. ground chicken, turkey, beef, or pork
- 2 cloves garlic, minced
- 1-inch ginger, peeled, grated
- 1 tsp. salt
- 1 TB Aloha shoyu
- 1 tsp. sesame oil
- 1 (12 oz) pkg. mun doo wrappers
- Water as needed, to seal mun doo
Place cabbage into a blender. Add water to cover cabbage. Process until finely shredded. Transfer into a colander and squeeze cabbage to remove all liquid. In a mixing bowl; combine cabbage, chives, meat, garlic, ginger, salt, soy sauce, and sesame oil; mix well. Put 1 heaping TB of filling in center of wrapper. Fold wrapper in half and decoratively seal edges with water. In a saucepot over medium high heat; bring water or soup stock to a boil, add mun doo. Do not overcrowd saucepot. Cook 4-5 minutes; until floats to the surface. Set aside in a single layer to use later in other recipe or serve with favorite soy sauce dipping sauce. Makes 4 servings.