On 10/12/2012 1:20 PM, Cheryl wrote:
> On 10/8/2012 7:23 PM, Cheryl wrote:
>> On 10/8/2012 5:49 AM, sf wrote:
>
>>>>
>>>> http://i50.tinypic.com/2ivivqx.jpg
>>>>
>>>> http://i46.tinypic.com/ivv66p.jpg
>>>
>>> I like the sound of that filling. Did you make the pasta or are those
>>> won ton wrappers?
>>>
>> Won ton wrappers.
>>
> Little update, sf. I cooked up a few of these today and after boiling
> them, decided to fry them a little in olive oil rather than eat them
> just boiled. I wasn't thrilled with the texture just boiled. So after
> frying slightly, I just ate them with some fresh grated parmigiano
> reggiano and black pepper. YUM! None of them burst during boiling, either.

Korean mondoos are typically boiled and then fried. Typically, they just
brown one side and that's good enough for them. The first time I made
mondoos, I deep fried them and it was great, although most Korean cooks
aren't going to do that. I just wasn't psychologically ready to boil and
then fry my potstickers. These days I can do that with no problem.