Recipe courtesy Chris Young 1/4 pound ground beef 3 ounces vegetable oil 3 ounces minced Spanish onion 3 ounces shredded cabbage 2 ounces roughly chopped bean sprouts 1 scallion, finely chopped 4 ounces firm tofu, mashed to a fine consistency 1 1/2 tablespoons hoisin 1 1/2 tablespoons salt Dash pepper 24 wonton skins 1 egg beaten Oil, for frying Vinegar-Soy Sauce (Ch'o kanjang) for dipping: 8 tablespoons soy sauce 6 tablespoons rice vinegar 2 teaspoons granulated sugar 2 teaspoons green onion, finely chopped 2 teaspoons sesame seeds, toastedHeat wok over medium-high heat, add 2 ounces of oil and stir-fry meat until brown, mashing with a fork to break into small pieces. Drain off fat and set meat aside. Wash pan and dry thoroughly.
Heat 1 ounce of oil over high heat for 1 minute. Add onions and saute for 2 to 3 minutes or until limp.
Add cabbage and continue to cook, stirring frequently, for another 2 to 3 minutes or until cabbage is crisp-tender.
Add bean sprouts, scallions, and tofu, mix well and cook for 1 to 2 minutes more.
Remove pan from heat and pour cooked mixture into a colander to drain excess liquid.
In a large bowl, combine meat, vegetables, hoisin, salt, and pepper and mix well.
Place 1 wonton skin on a flat surface. Cover remaining skins with a slightly damp kitchen towel (not terry cloth) so they won't dry out. Brush the edges of skin with a beaten egg. Place about 1 teaspoon of filling mixture just above the center of skin. Fold skin in half over filling to form a triangle and press edges together to seal. Repeat with remaining skins.
Fill and preheat fryer to 375 degrees F. and deep-fry dumplings until golden brown. Serve immediately with vinegar-soy dipping sauce.
For vinegar-soy sauce: Combine all ingredients in a bowl. Stir to dissolve sugar.
Yield: 6 to 12 servings Prep Time: 30 minutes Cook Time: 30 minutes Difficulty: Medium