Mandu

Recipe Information

Ingredients

• 2 cups cabbage kimchi, shredded, drained

• 1 cup bean sprouts

• 1/2 cup carrot, shredded

• 3 1/2 teaspoons canola oil

• 1/3 pound ground beef

• 1/3 cup green onion, sliced

• 1 1/2 teaspoons sesame seeds, toasted

• 1 1/2 teaspoons fresh ginger, minced

• 3 garlic cloves, minced

• 1 1/2 teaspoons sesame oil

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

• 1 (12 ounce) package wonton wrappers

• 1 egg, lightly beaten

• 3 tablespoons water

Directions

• Add 1 1/2 teaspoons canola oil to a large skillet and stir fry the kimchi, bean sprouts, and carrots until tender; set aside.

• In a small skillet, brown the beef over medium heat and drain. Add this to the vegetable mixture. Mix in the onions, sesame seeds, ginger, garlic, sesame oil, salt, and pepper.

• Add 1 tablespoon of filling in the center of each wonton wrapper.

• Mix the egg and water and use it to moisten the wonton edges; fold opposite corners over the filling and press to seal.

• Heat the remaining canola oil in the large skillet. Cook the wontons a few at a time on each side until golden brown, about 1-2 minutes.

Nutrition (per serving)

• Calories: 373 cal

• Total fat: 15g

• Saturated fat: 3g

• Cholesterol: 64mg

• Sodium: 669mg

• Carbohydrate: 44g

• Fiber: 2g

• Protein: 15g