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.