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1
Sprinkle the cabbage leaves with 1/2 teaspoon salt and let stand about 15 minutes until they wilt.
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2
Squeeze out any moisture, then rinse and dry the leaves.
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3
Chop the cabbage.
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4
In a bowl combine the cabbage, beef, scallions, garlic, soy sauce, sesame seeds, sesame oil, pepper and 1/4 teaspoon salt and mix thoroughly.
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5
To make each dumpling, place 1 1/2 teaspoonful filling in the center of a wrapper using two spoons.
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6
Fold the wonton wrapper in half to form a semi-circle (if using round wrappers) or a triangle (if using square wrappers).
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7
Seal the edges by moistening them with a little water and pinching them.
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8
You may freeze the dumplings at this point on a cookie sheet or continue to use them by frying, steaming or in a soup.
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9
To Fry: Heat oil in a wok or frying pan to 360 degrees.
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10
Fry about 10 at a time for 3 minutes or until golden.
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11
To Steam: Arrange on lightly oiled plate, but do not let them touch each other.
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12
Pour about 2 inches of boiling water into a wok, set the plates in the steamer and set the steamer in the wok.
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13
Cover the steamer and cook over medium heat for 20 minutes.
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14
Skillet Method: In a 12 inch skillet heat 2 tablespoons of oil until hot.
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15
Fill the skillet with mandu, making sure that they do not touch.
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16
Cook until the bottoms brown; about 1 minute.
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17
Add 13 cup water or beef broth to the skillet and cover and cood for about 10 minutes.
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18
Serve Yakimandu with Dipping sauce.
