Steamed Korean Dumplings In Mushroom Broth

Mushroom Broth: Place water, brisket, daikon, garlic and onion in Dutch oven. Cover and simmer over low heat 1 hour. Add shiitake and simmer 20 minutes. Strain broth into bowl, slicing some mushrooms for optional garnish and discarding solids (brisket may be saved for another use.) Cool broth to room temperature. Cover and refrigerate overnight.

Egg Pancake: Grease skillet lightly with oil. Beat eggs with water. Pour into skillet in thin layer. Cook until set. Turn and cook top briefly. Remove and cool. Cut in thirds, shred crosswise and reserve.

Dumplings: Combine beef, pork, tofu, garlic, ginger root, green onions, brown onions and eggs in large bowl. In separate bowl, mix cabbage with 3/4 cup sea salt. Cover and let stand 20 minutes.

Place cabbage in colander and rinse under cold running water to remove salt. With hands, squeeze moisture from cabbage; cabbage should be as dry as possible.

Add cabbage to meat mixture and stir well. Season with 1 tablespoon salt.

Moisten inside of won ton wrapper with warm water. Place about 1 teaspoon filling in center of wrapper. Fold 2 opposite points to meet at center. Fold remaining points toward center and wrap around sealed points to enclose filling completely. Repeat with remaining wrappers.

Line steamer rack with cheesecloth to prevent dumplings from sticking. Place dumplings on rack and steam over simmering water 10 minutes. As dumplings steam, skim fat from broth. Heat, adding salt to taste just before serving.

To serve, place 4 to 5 dumplings in individual bowls, add 1 cup broth and garnish with reserved mushrooms, Egg Pancake and green onions.

This recipe yields 10 to 12 servings.

Each of 12 servings: 283 calories ; 960 mg sodium; 86 mg cholesterol; 14 grams fat; 23 grams carbohydrates; 18 grams protein; 0.51 gram fiber.