Categories: Appetizers, Oriental 
      Yield: 40 servings 
  
    1/2 lb Nappa cabbage 
    3/4 ts Salt 
      8 oz Minced or ground beef chuck 
    3/4 c  Chopped scallion 
      1    Garlic clove; minced 
      1 tb Soy sauce 
      2 ts Sesame seeds; toasted 
           - slightly crushed 
      2 ts Sesame oil 
    1/4 ts Ground pepper 
     40    Wonton wrappers 
  
  Sprinkle the cabbage leaves with 1/2 tsp salt and let stand about 15 
  minutes until they wilt.  Squeeze out any moisture, then rinse and dry the 
  leaves.  Chop the cabbage.  In a bowl combine the cabbage, beef, scallions, 
  garlic, soy sauce, sesame seeds, sesame oil, pepper and 1/4 tsp salt and 
  mix thoroughly.  To make each dumpling, place 1 1/2 teaspoonful filling in 
  the center of a wrapper using two spoons.  Fold the wonton wrapper in half 
  to form a semi-circle (if using round wrappers) or a triangle (if using 
  square wrappers).  Seal the edges by moistening them with a little water 
  and pinching them.  You may freeze the dumplings at this point on a cookie 
  sheet or continue to use them by frying, steaming or in a soup. 
   
  To Fry:  Heat oil in a wok or frying pan to 360 degrees.  Fry about 10 at a 
  time for 3 minutes or until golden. 
   
  To Steam:  Arrange on lightly oiled plate, but do not let them touch each 
  other.  Pour about 2 inches of boiling water into a wok, set the plates in 
  the steamer and set the steamer in the wok.  Cover the steamer and cook 
  over medium heat for 20 minutes. 
   
  Skillet Method:  In a 12" skillet heat 2 tablespoons of oil until hot. Fill 
  the skillet with mandu, making sure that they do not touch.  Cook until the 
  bottoms brown; about 1 minute.  Add 1/3 cup water or beef broth to the 
  skillet and cover and cood for about 10 minutes. 
   
  Serve Yakimandu with Dipping sauce.