1/2 lb. ground beef
1/4 head of cabbage, cored
6 oz fresh bean sprouts
1 scallion finely chopped
1/2 tsp minced garlic
1/2 tsp freshly ground black pepper
2 tsp soy sauce
1/2 tsp sesame oil
1 beaten egg
2 tbsp canola oil
1 package wonton skins

Boil cabbage for 2 minutes. Add bean sprouts, cook for one more minute. Rinse in colander under cool water, drain. Chop until fine, draining off any excess liquid.

Add ground beef, scallion, garlic, black pepper, soy sauce and sesame oil. Mix well.

Place 1 tbsp of mix onto wonton skin, brush edges with egg, fold and seal.

Add canola oil to a saute pan over medium heat until shimmering. Saute until brown. Add 1/4 cup water, cover and cook for 3 minutes. Plate.

Dipping Sauce 1/2 cup soy sauce 1/4 cup rice wine vinegar 1/2 tsp minced garlic 1/2 tsp minced ginger Make at least 1/2 hour ahead.

Submitted by: Jim Kennedy, courtesy of Susan Dubinsky