Saturday, May 9, 2009

Korean Spiced Beef and Cabbage Rolls

Korean Spiced Beef and Cabbage Rolls

From: MyRecipes

1/2 cup green onions, chopped
1/4 cup soy sauce
1 Tbs. sesame seeds
1 Tbs. sesame oil
1 Tbs. dry sherry
2 tsp. sugar
1/4 tsp. black pepper
1/4 tsp. ground ginger
1/4 tsp. minced garlic
1/8 tsp. ground red pepper (I didn't have this and so I just threw is some red pepper flakes)
1/2 lb. ground beef
cooking spray
2 cups green cabbage, thinly sliced

4 cups flour
2 Tbs. baking powder
1/2 tsp. salt
1 1/3 cups water
1/4 cup honey
2 Tbs. canola oil
1 Tbs. water
1 lg. egg white, lightly beaten
1 Tbs. sesame seeds

Preheat over to 375 degrees.

To prepare filling, combine the first eleven ingredients in a large bowl.

Heat a large skillet over medium-high heat. Coat the pan with cooking spray. Add the ground beef mixture to the pan; cook 8 minutes or until done, stirring occasionally. Stir in the cabbage and cook for 4 more minutes or until the cabbage is tender. Remove from heat, cool completely.

To prepare the dough, combine the flour, baking powder and salt in a large bowl, stirring with a whisk. Combine 1 1/3 cups water, honey and canola oil, stirring with a whisk. Add water mixture to the flour mixture; stirring until a soft dough forms. (I had to add a tad bit more water). Turn the dough out onto a lightly floured surface. Knead until smooth and elastic, about 5 minutes. (It took me a 10+ minutes of kneading). Cover and let stand for 5 minutes.

Roll the dough into a 16" x 12" rectangle (about 1/4" thick) on a lightly floured surface. Cut the dough into 12-4" squares. Working with 1 square at a time (cover remaining dough with a towel to prevent drying), spoon about 1/4 cup beef mixture into the center of each square. Moisten the edges with water and bring the opposite corners to the center, pinching points to seal. Place rolls seam-side down on a baking sheet lined with parchment paper. Combine 1 Tbs. water and the egg white in a small bowl, stirring with a whisk. Lightly brush the tops of the dough with the egg white mixture. Sprinkle each with 1/4 tsp. sesame seeds. Bake at 375 degrees for 25 minutes or until the rolls are lightly browned. Remove from baking sheet; cool on wire racks.

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