Korean Fried Dumplings (Goon Mandu)

Name: Korean Fried Dumplings (Goon Mandu)
Yield: 5
Ingredients: 1 cup fresh bean sprouts; 1 teaspoon kosher salt, plus more for the cooking water; 4 ounces cored and quartered green cabbage; 2 ounces dried thin rice vermicelli noodles; 1/4 medium yellow onion, cut into chunks; 1/2-inch piece peeled fresh ginger root, coarsely chopped; 2 cloves garlic, coarsely chopped; 4 ounces lean ground beef; 4 ounces ground pork; 2 scallions, trimmed and coarsely chopped; 1 cup Chinese chives, cut into 1/4-inch pieces (see headnote); 1 large egg yolk, plus 1 large egg for the gyoza skins; 1 tablespoon cornstarch; 1/4 teaspoon freshly ground black pepper; 1 tablespoon Korean sesame oil (see headnote); 2 teaspoons crushed, toasted sesame seeds (see headnote); Vegetable oil or canola oil, for frying; 25 to 30 gyoza skins (3-inch wonton wrappers); Water, for the egg wash

Korean Fried Dumplings (Goon Mandu) was pinched from <a href="http://www.washingtonpost.com/pb/recipes/korean-fried-dumplings-goon-mandu/13853/" target="_blank">www.washingtonpost.com.</a>

"These are crisp and light, made in great quantities at Grace Hong's annual Dumpling Fest. The dumpling filling comes together quickly with a food processor. If no processor is available, chop the filling ingredients into very small pieces, each no larger than a grain of rice. Serve with Korean Seasoned Dipping Sauce (see related recipe). Make Ahead: The filling can be refrigerated for a few hours in advance. Uncooked dumplings can be covered and refrigerated for about an hour in advance. Leftover dumplings can be reheated in a 325-degree oven for about 10 minutes or until crisped and warm. You'll need a thermometer for monitoring the oil. Where to Buy: The gyoza skins, rice vermicelli noodles, Chinese chives, Korean sesame oil and crushed, toasted sesame seeds are available at Asian markets such as H Mart...."

INGREDIENTS

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1 cup fresh bean sprouts

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1 teaspoon kosher salt, plus more for the cooking water

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4 ounces cored and quartered green cabbage

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2 ounces dried thin rice vermicelli noodles

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1/4 medium yellow onion, cut into chunks

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1/2-inch piece peeled fresh ginger root, coarsely chopped

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2 cloves garlic, coarsely chopped

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4 ounces lean ground beef

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4 ounces ground pork

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2 scallions, trimmed and coarsely chopped

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1 cup Chinese chives, cut into 1/4-inch pieces (see headnote)

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1 large egg yolk, plus 1 large egg for the gyoza skins

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1 tablespoon cornstarch

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1/4 teaspoon freshly ground black pepper

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1 tablespoon Korean sesame oil (see headnote)

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2 teaspoons crushed, toasted sesame seeds (see headnote)

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Vegetable oil or canola oil, for frying

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25 to 30 gyoza skins (3-inch wonton wrappers)

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Water, for the egg wash

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