Mandu (Korean Pot Stickers)

This recipe is from a local Korean restaurant.

• Ready In: 1 hr 5 mins
• Yields: 5 dozen

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

Directions

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.