MonDoo (Korean Won Tons)

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.

Happy Cooking!

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


Mon Doo

  • 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

Dipping Sauce

  • 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.

2. After 3 hours, rinse well with water and squeeze dry with paper towel. Chop finely.
3.In another mixing bowl, add tofu, pork, cabbage, zucchini and egg. Mix thoroughly. The consistency should be sticky.
4. Heat enough oil in a large flat pan to fill it ¼” thick. The oil should not be too hot so heat it on medium heat (about 325-250 degrees). If it is too hot, it will burn the skins.
5. Working next to the pan, place a bunch of Won Ton wrappers on a board. (Make sure the board doesn’t get too wet. The wrappers will stick to the board if they get too wet). Have a small glass of water near by. Place 1 tsp of filling on each wrapper. With your finger wet it with the water and run your finger around the edges of the wrapper. Close up the wrapper by folding it into a triangle and gently pinch the edges together and shut.
6. Immediately place the Won Tons into the oil and brown on both sides. Repeat with the rest of the filling and wrappers. Keep warm in a low oven.
7. Serve with dipping sauce by mix the soy sauce and vinegar together.
8. As I mention above, if you have left over wrappers, fry them and sprinkle sugar on top as a treat.

© 2012, Nicole. All rights reserved.

One Response to MonDoo (Korean Won Tons)
  1. Michelle
    March 30, 2012 | 12:12 am

    Mmm, mandoo. I love just about any Asian dumpling ;) Bet they’re yummy panfried too!

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