Time 53m Yield 6 Number Of Ingredients 15 Steps:
Heat 1 1/2 teaspoons oil in a skillet over medium-high heat. Add cabbage, bean sprouts, and carrots; saute until tender, 6 to 8 minutes. Transfer vegetable mixture to a large bowl. Place beef in the same skillet; cook and stir until no longer pink, 5 to 7 minutes. Drain beef into the bowl with the vegetable mixture. Add green onions, beaten egg, garlic, sesame oil, sesame seeds, salt, pepper, and ginger. Mix filling well. Separate and place wonton wrappers onto a flat work surface. Spoon 1 tablespoon of the filling onto the center of each wrapper. Use your finger or a pastry brush to lightly moisten edges of wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press edges together to seal wontons. Heat remaining 2 tablespoons oil in a large saucepan to 375 degrees F (190 degrees C). Place wontons in the hot oil; fry until lightly browned, 1 to 2 minutes per side.
Time 30m Yield 3 dozen. Number Of Ingredients 15 Steps:
In a large cast-iron or other heavy skillet, stir-fry cabbage, 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, crumbling the meat; 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. , Heat remaining oil in a large cast-iron skillet. Cook wontons in batches until golden brown, 1-2 minutes on each side, adding more oil if needed.
Time 50m Yield 60 wontons Number Of Ingredients 16 Steps:
In a wok or large skillet, stir-fry cabbage, bean sprouts and carrot in 1 1/2 tsp oil until tender; set aside. In a small skillet, brown ground beef until cooked through; drain and add to vegetable mixture. Stir in the green onions, sesame seeds, ginger, garlic, sesame oil, salt and pepper. Place about 1 tbsp of filling in the center of each wonton wrapper. Combine egg and water. Moisten edges of wonton wrappers with egg mixture; fold opposite corners creating a triangle and press edges together to seal. Heat remaining vegetable oil (2 tbsp) in a large skillet. Cook wontons in batches for 1-2 minutes on each side or until golden brown. Add additional oil if needed.
Time 1h40m Yield 8 Number Of Ingredients 16 Steps:
Combine rice wine, sesame oil, ginger paste, salt, and pepper together in a glass or ceramic bowl; add chicken and toss to coat. Cover and let marinate in the refrigerator for at least 30 minutes. Pour potato starch onto a plate. Line a baking sheet with foil and place a rack on top. Heat enough oil in a frying pan over medium heat to cover the chicken pieces. Remove chicken from marinade and toss in potato starch to coat. Add chicken to the hot oil and fry until no longer pink in the centers, about 5 minutes. Place a small amount of fried chicken inside each wrapper. Brush all edges with beaten egg and fold to seal. Set aside. Heat more oil in a frying pan over medium heat. Pan-fry dumplings, working in batches as needed, until golden, 3 to 5 minutes. Transfer dumplings to the baking sheet rack as you work to drain excess oil. Whisk together honey, gochujang, lime juice, sesame oil, garlic paste, and soy sauce for sauce in a bowl. Serve with dumplings.
