On a cold and rainy day in the islands, yes, we do have those on occasion. You will often see long lines of customers outside restaurant doors, waiting for their bowls of hot soup and noodles. While the Korean mun doo is usually served as an appetizer, it is perfect when served in your favorite hot broth.
2 packages (12 oz.) mun doo wrappers
2 packages (10 oz.) bean sprouts
1 block (20 oz.) firm tofu, drained
1/4 lb. ground pork
1/2 lb. ground beef
4 stalks green onion, chopped
3 cloves garlic, minced
1 tsp. fresh ginger, grated
1 c. kim chee, chopped
2 tsp. sesame seed oil
1/2 tsp. white pepper
water as needed
Korean Dipping Sauce:
½ c. Aloha shoyu
¼ c. rice wine vinegar
2 tsp. sugar
2 stalks green onion, finely chopped
2 tsp. sesame seeds, toasted, crushed
A Taste of Hawaii Cookbook
In a large pot of boiling water, parboil bean sprouts, for 1 minute. Drain. Coarse chop. Reserve. In a small mixing bowl; combine sauce ingredients; stirring until sugar has dissolved. Wrap tofu in a cheesecloth and squeeze to remove all liquid from tofu. In a mixing bowl, combine bean sprouts, tofu and remaining ingredients. Season to taste. Place heaping teaspoon of filling in each wrapper and seal with water. Mun doo can be frozen at this point.
For service, drop in boiling water. Mun doo will float to the surface when cooked through, about 8-10 minutes. Mun Doo can be steamed or pan fried as well. Makes approximately 48. Serve with dipping sauce.