Yaki Mandu

500 g ground beef
1½ cups rice bran oil for frying
½ cup fine chopped spring onions
½ cup fine chopped cabbage
½ cup fine chopped carrot
½ cup minced garlic
4 tsp sesame oil, divided
1 tbsp toasted sesame seeds
SIDS SALT & PEPPER to taste
2 eggs
500 g package wonton wrappers
3 tbsp soy sauce
2 tsp rice wine vinegar
1 tsp toasted sesame seeds, or more to taste
½ tsp MSG, optional
DIPPING SAUCE:--
1 tsp soy sauce
1 tsp rice wine vinegar
2 tsp spring onions, minced
1 tsp sugar
½ tsp sesame oil
½ tsp cayenne pepper

Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5-7 minutes.
Heat vegetable oil in a separate skillet over medium heat.
Mix spring onions, cabbage, carrot, garlic, 1 tablespoon sesame oil, 1 tablespoon sesame seeds, MSG, SIDS SALT & PEPPER into ground beef mixture then cook and stir until liquid is evaporated and vegetables are tender, 5-10 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, 2-3 minutes. Flip and cook until other side is browned, 2-3 minutes. Transfer wontons to a paper towel-lined plate to drain using a slotted spoon.
DIPPING SAUCE:- whisk the ingredients together until smooth then serve in a large ramekin. Serve alongside mandu.