When I was in elementary school, my friend Danny’s mom, Cha, used to make Koren Won Tons aka MonDoo for our school fundraisers. I fondly remember watching her make these in our school’s kitchen and then devouring them until I couldn’t eat anymore. With the invention of Facebook, a lot of us are able to reconnect with friends we might have otherwise lost touch with. Thanks to Facebook, I reconnected with Danny and asked him for his mom’s recipe so I could share it with all of you. This weekend my mom and I made these as an appetizer for dinner and I have to say; they are as good as I remember. My son lovingly devoured 10 in one sitting, still asking for more.
I can only image a lot of you are thinking it is way too time consuming to make these. Yes, it took a little time but was worth the effort. I have simplified Cha’s recipe so that us busy parents could take on MonDoo with little effort.
If you have leftovers of the filling it can be saved for up to 2 days in the refrigerator. Cooked MonDoo can be kept warm in a warm oven (250 degrees) for up to 1 hour.
For an extra treat, Danny and I recommend frying the left over Won Ton skins and then sprinkling them with a little sugar. Think Won Ton meets Churrio.
Servings: about 2 dozen for a family of four, this can be double, tripled, etc depending on how many you would like to make
Prep Time: 45 minutes
Inactive Time: 3 hours
Cooking Time: 20 minutes
- 1/2 head of cabbage, shredded
- 2 medium zucchini, cut into 1.5” spears
- 1/3 cup sea salt
- ½ lb ground pork
- 1 egg, beaten
- ¾ of a block of soft tofu, crumbled and well drained
- Won Ton skins (found in the refrigerator section around the Asian ingredients)
- Vegetable oil or peanut oil
- ½ cup soy sauce
- ¼ cup Seasoned Rice Wine Vinegar (found on the Asian Aisle of many grocery stores)
1. Layer cabbage and zucchini about ½” thick in a large bowl by alternating the two ingredients. Each time you lay one layer down sprinkle salt over the top, liberally. Cover and let sit for 3 hours. The cabbage and zucchini will “melt” as the salt withdraws all the water from the vegetables.
© 2012, Nicole. All rights reserved.