1. To make mandu filling, season ground meat with (A) seasoning. Knead well.
2. Chop onion to make 1 cup
3. Mash the bean curd with the back of a knife and squeeze in a cloth to wring out liquid. To 1 cup of squeezed bean curd, add 1 t salt, 1 t sesame oil and a little pepper. Mix well.
4. Parboil mung bean sprouts and squeeze. four cups fresh mung beans will become 2/3 cup. Season with 1/4 teaspoon table salt, 1/2 teaspoon sesame oil and a little pepper.
5. If you use Korean cabbage, quarter it and soak in salt water (1 T table salt in 4 cups of water) or parboil. Either way, rinse well and chop finely. Squeeze out the water, 1 cup when squeezed will be enough. Kimchi is a good substitute. Rince, chop finely and squeeze.
6. When all the ingredients are ready, mix the meat with the chopped onion, the bean curd and the rest of the ingredients, in that order. Season with 1 T each of sesame oil, sesame salt and chopped garlic and 1 t pepper. Add salt to taste.
7. To make skins make a dough with (B) ingredients. Knead well and allow to stand in a plastic bag or in a clean wet towel. Shape the dough into a sausage like roll, cut into chestnut size pieces and roll into thin circles.
8. Put able 1 T of the filling in the center of a circle, fold over and crimp the edges well together.
9. Add mandu to water or broth and when the mandu float to the toop, add 1/2 cup cold water and bring to a boil again. Serve.
Note: Add a linger ginger juice when seasoning the meat if using pork