Korean Dumpling Soup
|Bean sprouts||1 Cup (16 tbs) (Fresh / Canned)|
|White cabbage head||1⁄4 (Small Regular Cabbage)|
|Fresh soy bean cake||1 (2 1/2-Inches Square)|
|Egg||1 , slightly beaten|
|Salad oil||1 Tablespoon|
|Chuck roast/Round steak||1⁄4 Pound, chopped|
|Green onion with tops||3 , chopped|
|Soy sauce||1 1⁄2 Tablespoon|
|Toasted sesame seed||1 1⁄2 Teaspoon, crushed|
|Crushed toasted sesame seed||1 1⁄2 Teaspoon|
|Wonton wrappers||60 (Purchased Or Made From Recipe , 3 Inches Square)|
|Canned chicken broth||96 Ounce (2 Cans, 48 Ounce Each, Regular Strength)|
|Chopped green onions with tops||1 Tablespoon (For Garnish)|
Cook fresh bean sprouts in boiling water 3 minutes; drain and chop.
Cook cabbage in boiling water 5 minutes drain, chop.
Drain bean cake.
Heat salad oil in a frying pan, then brown meat quickly with 1 of the chopped green onions; add soy sauce and simmer 2 minutes.
Place bean sprouts, cabbage, soy bean cake (or beaten egg), meat mixture, and the remainder of the chopped green onion in a bowl; add 1/2 tea spoon of the crushed sesame seed.
Mash together until soy bean cake loses its identity.
Place 1 teaspoon filling in the center of each won ton noodle square; dampen edges slightly, then fold in half diagonally like a turnover to form a dumpling.
Pinch edges together to seal.
Cover filled dumplings with plastic wrap and refrigerate until ready to use.
To cook, heat chicken broth with the remaining 1 teaspoon crushed sesame seed: drop dumplings into boiling broth, one at a time.
After they rise to the top, cook for an additional 4 minutes.
For each serving, ladle broth and 5 or 6 dumplings into a bowl and sprinkle with onion.