Ingredients
450 g ground beef
355 ml vegetable oil for frying
120 g finely chopped green onions
55 g finely chopped cabbage
55 g finely chopped carrot
55 g minced garlic
4 tsp sesame oil, divided
15 g toasted sesame seeds
2.5 g monosodium glutamate (such as Ac'cent®)
salt and ground black pepper to taste
2 eggs
1 (450 g) package wonton wrappers
45 ml soy sauce
10 ml rice wine vinegar
5 g toasted sesame seeds, or more to taste
Directions
Step 1
In a large skillet over medium-high heat, cook the ground beef until browned and crumbly, about 5 to 7 minutes. Drain and discard grease.
Step 2
In a separate skillet over medium heat, heat the vegetable oil.
Step 3
Combine green onions, cabbage, carrot, garlic, 1 tablespoon of sesame oil, 1 tablespoon of sesame seeds, monosodium glutamate, salt, and pepper with the ground beef. Cook and stir until the liquid evaporates and the vegetables are tender, about 5 to 10 minutes. Transfer the beef mixture to a bowl and mix in 1 egg.
Step 4
In a separate bowl, beat the second egg well.
Step 5
Hold a wonton wrapper in your palm and brush a thin layer of beaten egg on one edge. Place about 1 teaspoon of the beef mixture in the center of the wrapper. Fold the wrapper in half, corner to corner, to form a triangle. Pinch the edges shut, crimping with your fingers to seal. Press lightly to remove any air trapped inside.
Step 6
Fry the wontons in the hot oil until one side is browned, about 2 to 3 minutes. Flip and cook until the other side is browned, about 2 to 3 minutes. Transfer the wontons to a paper towel-lined plate to drain using a slotted spoon.
Step 7
In a bowl, whisk together the soy sauce, rice wine vinegar, 1 teaspoon of sesame oil, and 1 teaspoon of sesame seeds until the dipping sauce is smooth. Serve alongside the dumplings.