Ingredients
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1 pound ground beef
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½ cup finely chopped green onions
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½ cup finely chopped cabbage
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½ cup finely chopped carrot
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4 cloves garlic, minced
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4 teaspoons sesame oil, divided
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1 tablespoon toasted sesame seeds
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½ teaspoon monosodium glutamate
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salt and ground black pepper to taste
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2 large eggs
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1 ½ cups vegetable oil for frying
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1 (16 ounce) package wonton wrappers
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3 tablespoons soy sauce
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2 teaspoons rice wine vinegar
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1 teaspoon toasted sesame seeds, or more to taste
Directions
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Gather all ingredients.
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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.
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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.
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Transfer beef mixture to a bowl and mix in 1 egg. Meanwhile, heat vegetable oil in a separate skillet over medium heat.
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Crack the second egg into a bowl and beat well.
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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.
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Fold wrapper in half, corner to corner, to make a triangle and pinch the edges shut, crimping with your fingers to make a seal.
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Press the air out by cupping your fingers over the dumpling in your palm and pressing lightly.
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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.
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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.
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Serve alongside wontons.
Cook’s Note
Since the veggies release a lot of water while cooking, and if you are using meat with a higher fat content, I recommend reducing the mixture to remove excess liquid. Too much liquid can cause the wrappers to break.
Nutrition Facts (per serving)
| 125 | Calories |
| 6g | Fat |
| 12g | Carbs |
| 6g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 25 | |
| Calories 125 | |
| % Daily Value * | |
| Total Fat 6g | 7% |
| Saturated Fat 2g | 8% |
| Cholesterol 28mg | 9% |
| Sodium 246mg | 11% |
| Total Carbohydrate 12g | 4% |
| Dietary Fiber 1g | 2% |
| Total Sugars 0g | |
| Protein 6g | 11% |
| Vitamin C 2mg | 2% |
| Calcium 24mg | 2% |
| Iron 1mg | 7% |
| Potassium 91mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
