- Ready in: 45 minutes
- Serves: 6
- Complexity: very easy
- kcal: 125
- 500 g ground beef
- 1½ cups rice bran oil for frying
- ½ cup fine chopped spring onions
- ½ cup fine chopped cabbage
- ½ cup fine chopped carrot
- ½ cup minced garlic
- 4 tsp sesame oil, divided
- 1 tbsp toasted sesame seeds
- SIDS SALT & PEPPER to taste
- 2 eggs
- 500 g package wonton wrappers
- 3 tbsp soy sauce
- 2 tsp rice wine vinegar
- 1 tsp toasted sesame seeds, or more to taste
- ½ tsp MSG, optional
- DIPPING SAUCE:--
- 1 tsp soy sauce
- 1 tsp rice wine vinegar
- 2 tsp spring onions, minced
- 1 tsp sugar
- ½ tsp sesame oil
- ½ tsp cayenne pepper
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5-7 minutes.
Heat vegetable oil in a separate skillet over medium heat.
Mix spring onions, cabbage, carrot, garlic, 1 tablespoon sesame oil, 1 tablespoon sesame seeds, MSG, SIDS SALT & PEPPER into ground beef mixture then cook and stir until liquid is evaporated and vegetables are tender, 5-10 minutes. Transfer beef mixture to a bowl and mix in 1 egg.
Crack the second egg into a bowl and beat well.
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. Fold wrapper in half, corner to corner, to make a triangle and pinch the edges shut, crimping with your fingers to make a seal. Press the air out by cupping your fingers over the dumpling in your palm and pressing lightly.
Fry wontons in the hot oil until 1 side is browned, 2-3 minutes. Flip and cook until other side is browned, 2-3 minutes. Transfer wontons to a paper towel-lined plate to drain using a slotted spoon.
DIPPING SAUCE:- whisk the ingredients together until smooth then serve in a large ramekin. Serve alongside mandu.