Sprinkle the cabbage leaves with 1/2 tsp salt and let
stand about 15 minutes until they wilt. Squeeze out
any moisture, then rinse and dry the leaves. Chop the
cabbage. In a bowl combine the cabbage, beef,
scallions, garlic, soy sauce, sesame seeds, sesame
oil, pepper and 1/4 tsp salt and mix thoroughly. To
make each dumpling, place 1 1/2 teaspoonful filling in
the center of a wrapper using two spoons. Fold the
wonton wrapper in half to form a semi-circle (if using
round wrappers) or a triangle (if using square
wrappers). Seal the edges by moistening them with a
little water and pinching them. You may freeze the
dumplings at this point on a cookie sheet or continue
to use them by frying, steaming or in a soup.
To Fry: Heat oil in a wok or frying pan to 360
degrees. Fry about 10 at a time for 3 minutes or
until golden.
To Steam: Arrange on lightly oiled plate, but do not
let them touch each other. Pour about 2 inches of
boiling water into a wok, set the plates in the
steamer and set the steamer in the wok. Cover the
steamer and cook over medium heat for 20 minutes.
Skillet Method: In a 12" skillet heat 2 tablespoons
of oil until hot. Fill the skillet with mandu, making
sure that they do not touch. Cook until the bottoms
brown; about 1 minute. Add 1/3 cup water or beef
broth to the skillet and cover and cood for about 10
minutes.
