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Title: Mun Doo
Categories: Hawaii Chicken
Yield: 1 Servings
| 3 | lb | Chicken pieces |
| 1/4 | lb | Lean pork |
| 8 | c | Water |
| 1 | tb | Salt |
| 1/2 | ts | Monosodium glutamate |
| 1 | pk | (12 oz) bean spouts |
| 1 | Jar (12 oz) kim chee | |
| 1 | Block tofu | |
| 1 | pk | (10 oz) wun tun wrappers |
| 1 | ts | Toasted sesame seed, |
| Crushed | ||
| 3 | Green onions |
In a large saucepot, combine chicken, pork, water, salt and monosodium glugamate. Cover and simmer until chicken is tender. Remove skin and bones from chicken; chop chicken and pork very fine. Cool broth; skim offf layer of fat. Strain broth. Cook bean sprouts for 3 minutes; drain. Chop very fine. Drain kim chee; chop very fine. Place tofu in cloth; squeeze and drain. COmbine chicken, pork, bean sprouts, kim chee and tofu for filling. Put 1 teaspoon of filling in center of each wun tun wrapper. Dampen edges slightly, fold in half diagonally, and pinch to seal. Bring broth to a boil, add dumplings, and cook 5 minutes. Serve soup in bowls; sprinkle with sesame seed and green onions. Makes 8 servings.
Submitted by: Residential Services Division Organization: Hawaiian Electric Company Alt.Culture.Hawaii
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