Korean Potstickers - {Mandu}

By á-170456

Ingredients

• 1 small cabbage finely chopped
• Salt as needed
• 1 pound bean sprouts
• 2 onions finely chopped
• Vegetable oil as needed
• 3 cans mushrooms - (4 oz ea)
• 1 package firm tofu - (10 oz)
• 1 teaspoon sesame oil
• 1 teaspoon freshly-ground black pepper
• 1 teaspoon garlic powder
• 1 pound finely-chopped crab meat (or imitation crab meat)
• 2 eggs separated
• 4 packages potsticker wrappers - (10 oz ea)

Details

Servings 60

Preparation

Step 1

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.