Dang myeon man doo (Fried dumpling with dang myeon noodle and    ground beef)
makes 80 dumplings

4.5 oz dang myeon noodle (Korean starch noodle)

1 and 1/2 packs wanton skin, about 80 pieces

8 oz ground beef

1/2 medium onion, finely chopped

3-4 white mushrooms, finely chopped 

4 green onions, chopped

3 tablspoons vegetable oil

1 egg, beaten

vegetable oil for frying

noodle seasonings:

     1 cup water

     1 tablespoon sugar

     1 teaspoon sesame oil

     1 teaspoon soy sauce

     1/2 teaspoon salt

beef seasonings:

     1 and 1/2 tablespoons sugar

     1 tablespoon soy sauce

     2 teaspoons minced garlic

     2 teaspoons sesame oil

     1/2 teaspoon salt

     1/8 teaspoon ground black papper

Soak dang myeon hot tap water for 30 minutes, drain.

Combine noodle seasonings in a large pot, add noodle, bring to a boil.
Stir occationally, reduce heat to medium and cook until the noodle is softened.
It will take about 20-30 minutes, and the noodle sticks to each other when it's done. Let cool, chop finely.

Mix beef and beef seasonings, cook in a skilet with 1 tablspoon vegetable oil, let cool.

Add 2 tablspoons vegetable oil to a skiler, saute onion and mushroom until tender. Let cool, drain well. Combine with beef, noodle and green onions.

Take one wanton skin, brush the edge with an egg, put about 1 teaspoonful of stuffing in the middle, close it securely. Repeat until your tired.^^

Deep fry in vegetable oil, drain on a paper towel.