Yaki Mandu

Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly 5 to 7 minutes; drain and discard grease.

Heat vegetable oil in a separate skillet over medium heat.

Mix green onions cabbage carrot garlic 1 tablespoon sesame oil 1 tablespoon sesame seeds monosodium glutamate salt and pepper into ground beef mixture; cook and stir until liquid is evaporated and vegetables are tender 5 to 10 minutes. Transfer beef mixture to a bowl and mix in 1 egg.

Crack the second egg into a bowl and beat well.

Hold 1 wonton wrapper in the palm of your hand and brush a thin layer of beaten egg on 1 edge. Scoop about 1 teaspoon beef mixture into the center of the wrapper. Fold wrapper in half corner to corner to make a triangle and pinch the edges shut crimping with your fingers to make a seal. Press the air out by cupping your fingers over the dumpling in your palm and pressing lightly.

Fry wontons in the hot oil until 1 side is browned 2 to 3 minutes. Flip and cook until other side is browned 2 to 3 minutes. Transfer wontons to a paper towel-lined plate to drain using a slotted spoon.

Whisk soy sauce rice wine vinegar 1 teaspoon sesame oil and 1 teaspoon sesame seeds together in a bowl until dipping sauce is smooth. Serve alongside wontons.