Mandu (Korean Pot Stickers) - cooking recipe

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

Preparation

In a wok or large skillet, stir-fry kimchi, bean sprouts and carrots in 1-1/2 teaspoons oil until tender; set aside.
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.
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.
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.