This recipe comes from "A Korean Mother's Cooking Notes" by Chang
Sun-Young.

Fried Dumplings -- T'wigim mandu

1/2 pound (1 cup) ground beef or pork
4 cups chopped cabbage
1/2 cup chopped onion
1 egg
salt, chopped garlic, black pepper, sesame salt, sesame oil

Chop cabbage to make 4 cups.  Mix 1 cup water with 1/4 cup salt (1
tablespoon table salt)**, sprinkle over the cabbage.  Let stand for 30
minutes. Mince onions.

Heat a pan and fry meat with 1 tablespoon soy sauce, 1 teaspoon
garlic and 1 teaspoon pepper.  When the meat is done, place in a large
bowl and let cool.  When cool, add minced onion to it.

When the cabbage has become soft, drain and squeeze in a sack (it
will become 3/4 cup).  Mix with the meat and add 1 tablespoon of
sesame salt and 1 tablespoon of sesame oil.  Add an egg to help the
ingredients stay together.

Wrap the above filling in mandu skins.  You can either pan-fry or
deep-fry.  Because the meat is already cooked, fry just until the
skins are cooked.

To pay fry: heat the pan, add oil and put the mandu in.  When the skin
becomes light brown, add 3 tablespoons of water, cover and reduce the
heat.  They are done when you can no longer hear the heat and the skin
has become clear.  You can fry further by turning them but I wouldn't
because you risk ruining the shape of the mandu.

Note: I am not saying how much salt you should use because the cabbage
is salted.  Taste the meat (it's already cooked) and if it is bland,
add more salt.  The mandu should be salty because frying will make it
bland.  Serve with a mixture of vinegar and soy sauce for dipping.

** Note on Salt:  There is very fine salt, refined salt and crude salt,
but I refer only to the first two here.  These days, I roast crude salt
and crush it into powder myself.  I think it tastes better. You might be
able to find roasted salt in shops.  The measurement is about the same as
fine salt.  Remember American table salt (such as Morton salt) is twice as
salty as Korean fine salt.  Unless specified otherwise, I mean the latter
or the roasted salt when I say "salt."