Mandoo

Ingredients:

3 lb chicken pieces
1/4 lb lean pork
8 cups water
1 Tbsp salt
1 pkg (12 oz) bean spouts
1 jar (12 oz) kim chee, chopped very fine
1 block tofu, squeeze and drained
1 pkg (10 oz) wun tun wrappers
1 tsp toasted sesame seed, crushed - for garnish (optional)
3 green onions - for garnish (optional)

Instructions:

In a large sauce-pot, combine chicken, pork, water, and salt. Cover and simmer until chicken is tender. Remove skin and bones from chicken; chop chicken and pork very fine. Cool broth; skim off layer of fat. Strain broth. Cook bean sprouts, in water, for 3 minutes; drain. Chop very fine. Combine chicken, pork, bean sprouts, kim chee and tofu for filling. Put 1 teaspoon of filling in center of each wun tun wrapper. Dampen edges slightly, fold in half diagonally, and pinch to seal. Bring broth to a boil, add dumplings, and cook 5 minutes. Serve soup in bowls; sprinkle with sesame seed and green onions. You can also deep fry in oil, for crispy mandoo.