Korean Fried Mandu

Preheat a large skillet over medium-high heat to achieve the optimal temperature for browning and crisping the meat mixture. Cook and stir beef and pork in the hot skillet until they reach a desirable level of browning, breaking up any large clumps with a wooden spoon as you go. Remove the cooked meat from the skillet and discard any excess grease that accumulates.

Meanwhile, prepare the steamed cabbage by placing a steamer insert into a saucepan and filling it with water, leaving just enough room at the bottom for the steamer to function properly. Bring the water to a rolling boil, then add the cabbage and cover the saucepan to trap the steam. Allow the cabbage to cook until it reaches a tender consistency, adjusting the cooking time as needed.

In a separate process, heat oil in a deep-fryer or large saucepan to the precise temperature of 360 degrees F (182 degrees C). Combine the cooked cabbage, bean sprouts, celery, green onion, soy sauce, cornstarch, sesame oil, salt, and pepper in a bowl to create the filling mixture for the wontons. Add this mixture to the cooked meat, stirring until everything is well combined.

Now it's time to assemble the wontons. Place a small spoonful of the meat mixture into the center of each wonton wrapper, then brush beaten egg onto two edges of the wrapper to act as a sealant. Fold the wrapper around the filling, pressing the edges together to create a secure seal.

Fry the wontons in batches until they reach a golden brown color, about 3 to 5 minutes. While each batch is cooking, prepare the remaining wontons for frying. Drain the cooked wontons on a paper towel-lined plate to remove excess oil.