Mandu (Korean Pot Stickers)

• 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

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.

cabbage, bean sprouts, carrot, canola oil, canola oil, ground beef, green onion, sesame seeds, fresh gingerroot, garlic, sesame oil, salt, pepper, wonton wrappers, egg, water

Taken from www.food.com/recipe/mandu-korean-pot-stickers-484965 (may not work)