Korean Wontons

Directions

1. 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.
2. 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.
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.
4. 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.