Mandoo Guk (Korean Dumpling Soup)


    * 60 ml (¼ cup) crushed toasted sesame seeds
    * 500 ml (~2 cups) bean sprouts
    * 1 tbsp. vegetable oil
    * 500 gm (~½ lb.) Ground beef
    * 250 gm (~½ lb.) Firm tofu, mashed
    * 1 tsp. minced garlic
    * 120 ml (½ cup) sliced green onion
    * 2 tbsp. soy sauce
    * 250 gm (~½ lb.) Wonton wrappers
    * 1400 ml (6 cups) beef broth
    * 500 ml (~2 cups) water
    * salt and pepper


   1. To make the filling, heat oil in a skillet over medium-high heat. Add beef and stir fry until beef is cooked.
   2.  Add tofu, garlic, 2 teaspoons of sesame seeds, bean sprouts, ¼ cup of sliced onion and soy sauce.
   3. To make each dumpling, place a teaspoon of filling in the center of a wonton wrapper. Fold in half to form a triangle. Moisten the edge with water and press the edge to seal.
   4. Boil broth and water in a large sauce pan over high heat. Add about one third of the dumplings.
   5. When dumplings are tender, remove from broth with a slotted spoon and set aside.
   6. Repeat with the rest of the dumplings.
   7. When all dumplings are done. Put them back in the broth and remove from heat.
   8. Stir in the remaining sesame seeds and onion. Add salt and pepper to taste.