Ingredients
1 lb ground beef
1½ cups vegetable oil, for frying
½ cup green onions, finely chopped
½ cup cabbage, finely chopped
½ cup carrot, finely chopped
½ cup garlic, minced
4 tsp sesame oil, divided
1 tbsp sesame seeds, toasted, plus additional 1 tsp for sauce
½ tsp monosodium glutamate, such as Ac’cent®
salt and ground black pepper, to taste
2 eggs
16 oz wonton wrappers, (1 package)
3 tbsp soy sauce
2 tsp rice wine vinegar
Preparation
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet for 5 to 7 minutes until browned and crumbly; drain and discard grease.
Heat vegetable oil in a separate skillet over medium heat.
Mix green onions, cabbage, carrot, garlic, 1 tablespoon of sesame oil, 1 tablespoon of sesame seeds, monosodium glutamate, salt, and pepper into ground beef mixture; cook and stir for 5 to 10 minutes until liquid is evaporated and vegetables are tender. Transfer beef mixture to a bowl and mix in 1 egg.
Crack the remaining egg into a bowl and beat well.
Hold 1 wonton wrapper in the palm of the hand and brush a thin layer of beaten egg on 1 edge. Scoop about 1 teaspoon of beef mixture into the center of the wrapper. Fold wrapper in half, corner to corner, to make a triangle and pinch the edges shut, crimping with the fingers to make a seal. Press the air out by cupping the fingers over the dumpling in the palm and pressing lightly.
Fry wontons in the hot oil for 2 to 3 minutes until 1 side is browned. Flip and cook for 2 to 3 minutes until another side is browned. Transfer wontons to a paper towel-lined plate to drain using a slotted spoon.
Whisk soy sauce, rice wine vinegar, remaining sesame oil, and the remaining sesame seeds together in a bowl until dipping sauce is smooth. Serve alongside wontons.
