![](https://cdn.statically.io/img/www.allrecipes.com/thmb/AXwgXIGzXpqqsvk4bZUxIDYTdY8=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/5532458-77405f138fc349bd955cbe15cfaae733.jpg)
Ingredients
-
1 pound ground beef
-
1 ½ cups vegetable oil for frying
-
½ cup finely chopped green onions
-
½ cup finely chopped cabbage
-
½ cup finely chopped carrot
-
½ cup minced garlic
-
4 teaspoons sesame oil, divided
-
1 tablespoon toasted sesame seeds
-
½ teaspoon monosodium glutamate (such as Ac'cent®)
-
salt and ground black pepper to taste
-
2 eggs
-
1 (16 ounce) package wonton wrappers
-
3 tablespoons soy sauce
-
2 teaspoons rice wine vinegar
-
1 teaspoon toasted sesame seeds, or more to taste
Directions
-
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
-
Heat vegetable oil in a separate skillet over medium heat.
-
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. 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 to 3 minutes. Flip and cook until other side is browned, 2 to 3 minutes. Transfer wontons to a paper towel-lined plate to drain using a slotted spoon.
-
Whisk soy sauce, rice wine vinegar, 1 teaspoon sesame oil, and 1 teaspoon sesame seeds together in a bowl until dipping sauce is smooth. 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.