Mandu (korean Pot Stickers)

Total Time: 1 hr 5 mins Preparation Time: 35 mins Cook Time: 30 mins

Ingredients

• 2 cups cabbage kimchi, shredded drained
• 1 cup bean sprouts
• 1/2 cup carrot, shredded
• 1 1/2 teaspoons canola oil
• 2 tablespoons canola oil, divided
• 1/3 lb ground beef
• 1/3 cup green onion, sliced
• 1 1/2 teaspoons sesame seeds, toasted
• 1 1/2 teaspoons fresh gingerroot, minced
• 3 garlic cloves, minced
• 1 1/2 teaspoons sesame oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 (12 ounce) package wonton wrappers
• 1 egg, lightly beaten
• 3 tablespoons water

Recipe

• 1 in a wok or large skillet, stir-fry kimchi, bean sprouts and carrots in 1-1/2 teaspoons oil until tender; set aside.
• 2 in a small skillet, cook beef over medium heat until no longer pink; drain. add to the vegetable mixture. stir in the onions, sesame seeds, ginger, garlic, sesame oil, salt and pepper.
• 3 place about 1 tablespoon of filling in the center of each wonton wrapper. combine egg and water. moisten wonton edges with egg mixture; fold opposite corners over filling and press to seal. at this point you can freeze them.
• 4 heat remaining vegetable oil in a large skillet. cook wontons in batches for 1-2 minutes on each side or until golden brown, adding additional oil if needed.