- Mandu with Ponzu Dipping Sauce
- 1 Tablespoon toasted sesame oil
- 1/2 pound ground sirloin
- 1/4 pound Ground pork
- 1/4 teaspoon ground Chinese five spice pinch kosher salt you can find this in the spice aisle of your local market
- 1/2 cup minced napa cabbage widely available in the fresh produce area of your local market
- 1/4 cup minced cilantro
- 1/4 cup minced green onion about 2 stalks
- 2 cloves garlic finely minced
- 2 Tablespoons soy sauce
- 1 Package square Won Ton Wrappers the smaller ones, not the eggroll size, they will come in a 40 or 50 count and you need 30)(look for these in the refrigerated section of your local market, sometimes they are in the refrigerated area closest to the fresh produce
- 4 cups vegetable or canola oil for deep frying
- Ponzu Dipping Sauce
- 1/4 cup soy sauce
- 1 Tablespoon Lime Rice Vinegar
- Chopped green onion to garnish
- Dash of Red Chili flakes (optional)
- Dash of Minced garlic
- Heat a large skillet or wok over medium heat and add sesame oil. Next add ground sirloin and ground pork and sauté until broken up and mixed together but not fully cooked. Next add Chinese five spice, salt, cabbage, cilantro, onion, and garlic. Mix and sauté for a minute or two longer.
- Add soy sauce and give it another mix. Remove from heat. Be careful not to overcook the meat as it will dry out when you deep fry the filled won tons.
- Put the meat mixture in a bowl and move it to an area where you can assemble the won tons. It may look like you don't have enough meat mixture to fill the 25 - 30 won tons but a little goes a long way. You will use one small spoonful for each won ton. You will also need a small bowl of water for sealing the edges of the won tons.
- Meanwhile, carefully heat the vegetable oil in a deep pan over medium heat. You will need to keep an eye on it to be sure it doesn't get too hot and start to burn. Reduce the heat if necessary. You can do this step later if you prefer. Just remember it will take several minutes to get the oil hot enough to deep fry.
- Place one small spoonful of meat mixture in the middle of each won ton. Dip your fingers in the water and wet 2 edges of the won ton.
- Next pick up the won ton by holding the center points together and while sealing the edges together, squeeze out the extra air. Lastly, fold in the 3 points and place on a plate until ready to deep fry.
- When you have all your won tons filled and sealed, you're ready to deep fry. To test your oil to be sure it's hot enough, gently place a strip of an extra won ton wrapper into the oil. It should sizzle and float to the top, then begin to lightly brown. If it smokes or browns too quickly then burns, reduce the heat.
- Line a plate with paper towels to place the fried won tons on when removed from oil. Carefully and gently place filled won tons in the hot oil one at a time and do not overfill the pan. Allow them to cook until lightly browned, turning them gently as you go to brown both sides. This will only take a minute or so.
- Using a spider (metal strainer with a long handle) or a slotted spoon, remove the won tons when lightly browned and place on paper towel-lined plate to drain. Continue until all won tons are done. Serve with Ponzu Dipping Sauce.
Ponzu Dipping Sauce
- Mix together in small bowl and serve with Mandu