Grandma Ruby's Mandu (Korean potstickers)

My mother-in-law, Ruby, was a loving person and a wonderful Korean cook her own right. In fact, at one time she had her own restaurant. I was unfamiliar with Korean food when I met the hubby, but soon grew to enjoy many things, especially the Korean version of potstickers called mandu.  Though Ruby is no longer with us, I am thankful I got her to sit down with me one day to teach me how to make these...and now I can pass down her recipe to my kids, her grandchildren.

Grandma Ruby's Mandu

1 head napa cabbage
2 cups bean sprouts
1 medium onion, finely chopped
1 lb. ground pork
1 lb. hamburger
2 Tbsp vegetable oil
1 Tbsp. sesame oil (in the Asian section or health food store)
2 cloves garlic, minced
1 egg
1 package round wonton skins
Salt and pepper to taste

Directions:
Brown pork and hamburger, drain off grease then add garlic, sesame oil and onion and cook 5 minutes or until onion is translucent (do not burn garlic); set aside to cool.

In a large pot, bring water to boil and add cabbage whole.  Reduce heat to medium and cook 2-3 minutes until cabbage is tender but still firm. Remove cabbage from water to drain and add bean sprouts to water and cook 2-3 minutes until tender but firm; drain and chop bean sprouts into bite size pieces.  Take cabbage that has been draining and squeeze firmly to remove as much moisture as possible ( I do this is a clean kitchen towel twisting it to remove water)--this is very IMPORTANT. Slice the cabbage into thin strips.

Beat egg in a small bowl and set aside; this will be the "glue" to seal the edges of the mandu.

In a large bowl combine meat mixture, cabbage, bean sprouts, and salt and pepper then mix thoroughly. Add vegetable oil and toss to mix again. Spoon filling in middle of wonton skin and seal with egg--be careful not to overfill skins.

Heat a few tablespoons of oil in a pan and fry on both sides until browned. You can freeze the mandu by dusting with cornstarch and placing in a freezer bag; they will keep for up to 2 months.

You can serve plain or with your favorite dipping sauce.