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1
Heat wok over medium-high heat, add 2 ounces of oil and stir-fry meat until brown, mashing with a fork to break into small pieces.
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2
Drain off fat and set meat aside.
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3
Wash pan and dry thoroughly.
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4
Heat 1 ounce of oil over high heat for 1 minute.
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5
Add onions and saute for 2 to 3 minutes or until limp.
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6
Add cabbage and continue to cook, stirring frequently, for another 2 to 3 minutes or until cabbage is crisp-tender.
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7
Add bean sprouts, scallions, and tofu, mix well and cook for 1 to 2 minutes more.
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8
Remove pan from heat and pour cooked mixture into a colander to drain excess liquid.
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9
In a large bowl, combine meat, vegetables, hoisin, salt, and pepper and mix well.
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10
Place 1 wonton skin on a flat surface.
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11
Cover remaining skins with a slightly damp kitchen towel (not terry cloth) so they won't dry out.
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12
Brush the edges of skin with a beaten egg.
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13
Place about 1 teaspoon of filling mixture just above the center of skin.
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14
Fold skin in half over filling to form a triangle and press edges together to seal.
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15
Repeat with remaining skins.
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16
Fill and preheat fryer to 375 degrees F. and deep-fry dumplings until golden brown.
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17
Serve immediately with vinegar-soy dipping sauce.
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18
For vinegar-soy sauce: Combine all ingredients in a bowl.
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19
Stir to dissolve sugar.
