Mandu (Korean Pot Stickers)

Name: Mandu (Korean Pot Stickers)
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: 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

Submitted by Member 610488

"This recipe is from a local Korean restaurant."

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Ready In:: 1hr 5mins
Ingredients:: 16
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

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.