Make it easy by following the photos accompanying this article.

AI-KYUNG LINSTER'S MANDOO RECIPE

Courtesy Cheryl Tan

2 cups shredded cabbage
2 cups minced chives
1 cup chopped green onions
1 pound minced pork
1 pound ground beef
2 tablespoons sesame oil
1 tablespoon soy sauce
1/2 teaspoon salt
1/4 teaspoon ground ginger
1 beaten large egg
Mandoo, gyoza or round Chinese dumpling wrappers
» Dipping sauce:
Soy sauce
Apple cider vinegar
Black pepper, to taste

Lightly salt cabbage and set aside.

Mix other ingredients in large bowl.

Wring out cabbage until very dry and add to mixture.

Take a mandoo wrapper and lay flat on palm. Scoop a scant 1 tablespoon of mixture into center of wrapper. Dip finger into bowl of room-temperature water and lightly coat edge of wrapper with water. Fold wrapper over in half, lightly press edges together to seal and then fold four small vertical pleats into edge so mandoo will seal tightly.

Add bit of salt to half pot of water and boil. Add mandoo — in batches of 12 for regular-size soup pot — then cover pot and bring water to boil again.

Add 1 cup cold water, cover pot and bring to boil another time. Add another cup cold water, cover pot and bring to boil a final time. Remove mandoo. Makes 100 mandoo.

To make dipping sauce: Mix a 2-to-1 ratio of soy sauce to apple cider vinegar. Add freshly ground black pepper to taste.

Nutritional information unavailable.