Remove stems from mushrooms. Squeeze excess liquid from mushrooms, bean sprouts, and kim chee; mince and place in a large bowl. Squeeze excess liquid from tofu; add to bowl with ground poultry, onion, garlic, egg, salt, and pepper; mix well. Put 1 tablespoon of mixture in center of each wrapper. Moisten edges of wrapper with water. Fold in half; pinch edges together to seal. In a large saucepan, bring water to a boil; add the sesame seed oil. Drop mun doo into boiling water; cook until mun doo floats. Drain well. Makes 5 dozen mun doo. Mun doo may added to soup or fried. To fry, heat 1 tablespoon oil in skillet. Add mun doo and fry on both sides. Add 2 tablespoons water; cover, and cook on low heat for 1 minute. Serve with dipping sauce. Parboiled mun doo can be frozen for later use. Mun Doo Dipping Sauce In a small bowl, combine 1/4 cup soy sauce, 2 tablespoons vinegar, and 1 tablespoon sugar, mix well. Makes about 1/3 cup.
*Korean hot, spicy preserved vegetables that have been allowed to ferment for a week or two so they have a tangy flavor.