Wan-tons/Mandoo
Kelly
This is a staple at Sakai family events. Everyone loves deep-fried meats envelopes. :-)
ingredients
- 1/2 lb. ground pork
- 1/2 lb. ground beef
- 1 pkg mung bean sprouts(approximately 1/2 lb)
- 5 large shiitake mushrooms or dry shiitake, chopped
- 1 pk medium firm tofu
- 2 TBSP soy sauce
- 2 TBSP garlic,chopped
- 2 green onion, chopped
- 2 tsp salt
- 1 tsp pepper
- 2 TBSP sesame oil
- 2 TBSP sesame seed
- 1 pkg won-ton skins
directions
- 1
Boil the bean sprouts w/cup of water until soft(but not too mushy). Squeeze all of the water out and chop finely.
- 2
Squeeze water out from the tofu and crumble.
- 3
Mix all ingredients in a bowl.
- 4
To make the won-tons, put a spoonful of the mixture into the center of a won-ton skin. Fold the skin over so that the edges line up. Wet the edges of the skin to make them sticky and using a fork, crimp the edges of the won-ton.
- 5
Heat a pan with oil to deep fry the won-tons. When the oil is hot, drop in a few won-tons and fry them until they are golden and the skins have bubbled. Dry on paper towels and eat while still warm.
notes
The filling can be made 2-3 days in advance. Just keep tightly covered in the refrigerator until you are ready to fill the won-ton skins.
Source: Sunha (Sue)
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