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Mandu

Dumplings with Dipping Sauce

1/2 lb. ground pork or beef (or combo)

2 c. shredded cabbage

1/2 c. diced shiitake mushrooms

1 bunch scallions, finely sliced

2 tsp. freshly minced ginger

1 package dumpling wraps

Dipping Sauce:

1/2 cup soy sauce

2 teaspoons sesame oil

1 clove garlic, minced

1-1/2 tsp. salt

1 tsp. ground black pepper

1 Tbsp. soy sauce

In a large bowl, combine meat, cabbage, mushrooms, scallions, ginger, garlic, salt, pepper and soy sauce. Place a few dumpling wraps on a flat surface. Wet the outer edge of wrap with water. Place 1 tablespoon of filling in the center of each dumpling. Fold in half so edges meet. Press to seal edges. Continue, filling all dumplings.

Fill a large stockpot with water and bring to a gentle boil. Place up to 12 dumplings into boiling water at one time. Cook for 4 minutes, then remove dumplings with slotted spoon. Dumplings can be served after boiling, or, proceed to pan fry for a slightly crispy texture.

To pan fry, place vegetable oil in a skillet (just enough to cover the bottom of pan). Heat oil on medium-high until it shimmers. Place dumplings in skillet, several at a time, and cook for about 1-2 minutes on each side until lightly browned. Continue with remaining dumplings. Serve with dipping sauce and enjoy!

Servings: makes approximately 45 dumplings

Contributed by Kim Hunter

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