Korean Potstickers - {Mandu}

Recipe Ingredients

1		Cabbage - finely chopped (small)
		Salt - as needed
1 lb	454g / 16oz	Bean sprouts
2		Onions - finely chopped
		Vegetable oil - as needed
3		Mushrooms - (4 oz ea)
1		Firm tofu - (10 oz)
1 teaspoon	5ml	Sesame oil
1 teaspoon	5ml	Freshly-ground black pepper
1 teaspoon	5ml	Garlic powder
1 lb	454g / 16oz	Finely-chopped crab meat
		= (or imitation crab meat)
2		Eggs - separated
4		Potsticker wrappers - (10 oz ea)

Recipe Instructions

Sprinkle chopped cabbage with 2 tablespoons salt. Let stand until limp, about 30 minutes. Rinse cabbage, drain and squeeze out excess water.

Blanch bean sprouts in boiling water, about 3 minutes. Drain and squeeze out excess water.

Saute onions and cabbage in 1 tablespoon vegetable oil until wilted, about 5 minutes. Set aside.

Drain and chop mushrooms, squeezing out excess water.

Wrap tofu in cheesecloth and squeeze out excess water. Tofu will crumble.

Combine cabbage, bean sprouts, onions, mushrooms, tofu, sesame oil, 1 teaspoon salt, pepper, garlic powder and crab meat in large bowl. Squeeze excess water from mixture. Add egg yolks and mix well.

Lightly beat egg whites in separate bowl. Brush edges of potsticker wrappers with egg whites. Put 1 tablespoon filling in center of wrapper, then fold in half into crescent shape. Crimp edges together.

Heat 1/2 tablespoon vegetable oil in skillet over medium heat. Fry potstickers in batches until lightly browned, about 2 minutes per side, adding vegetable oil as needed. When all potstickers are fried, return to skillet. Add 3 tablespoons water and simmer, covered, until tender, about 5 minutes.

This recipe yields 60 potstickers.

Each potsticker: 34 calories; 42 mg sodium; 11 mg cholesterol; 1 gram fat; 4 grams carbohydrates; 3 grams protein; 0.23 gram fiber.

Variation: Substitute 1 pound ground beef or 1 pound ground pork for crab meat. Cook in skillet with 1 tablespoon soy sauce until browned, 5 to 7 minutes. Drain juices before adding to filling.

Source:
The Los Angeles Times, 02-17-1999

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