Yaki Mandu (Korean Dumplings)

Ingredients

• 1 pound ground beef
• 0.5 cups finely chopped green onions
• 0.5 cups finely chopped cabbage
• 0.5 cups finely chopped carrot
• 4 cloves garlic , minced
• 4 teaspoons sesame oil , divided
• 1 tablespoon toasted sesame seeds
• 0.5 teaspoons monosodium glutamate
• salt and ground black pepper to taste
• 2 large eggs
• 1.5 cups vegetable oil for frying
• 1 package wonton wrappers , 16 ounce
• 3 tablespoons soy sauce
• 2 teaspoons rice wine vinegar
• 1 teaspoon toasted sesame seeds , or more to taste

Instructions

1. 1

   Gather all ingredients.

2. 2

   Heat a large skillet over medium-high heat. Add beef; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease.

3. 3

   Mix green onions, cabbage, carrot, garlic, 1 tablespoon sesame oil, 1 tablespoon sesame seeds, monosodium glutamate, salt, and pepper into ground beef mixture; cook and stir until liquid is evaporated and vegetables are tender, 5 to 10 minutes.

4. 4

   Transfer beef mixture to a bowl and mix in 1 egg. Meanwhile, heat vegetable oil in a separate skillet over medium heat.

5. 5

   Crack the second egg into a bowl and beat well.

6. 6

   Hold 1 wonton wrapper in the palm of your hand and brush a thin layer of beaten egg on 1 edge. Scoop about 1 teaspoon beef mixture into the center of the wrapper.

7. 7

   Fold wrapper in half, corner to corner, to make a triangle and pinch the edges shut, crimping with your fingers to make a seal.

8. 8

   Press the air out by cupping your fingers over the dumpling in your palm and pressing lightly.

9. 9

   Fry wontons in the hot oil until 1 side is browned, about 1 or 2 minutes. Flip and cook until other side is browned, 1 or 2 minutes. Transfer wontons to a paper towel-lined plate to drain using a slotted spoon.

10. 10

    To make the dipping sauce: Whisk soy sauce, rice wine vinegar, 1 teaspoon sesame oil, and 1 teaspoon sesame seeds together in a bowl until smooth.

11. 11

    Serve alongside wontons.