Gather all ingredients.

Heat a large skillet over medium-high heat. Add beef; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease.

Mix green onions, cabbage, carrot, garlic, 1 tablespoon sesame oil, 1 tablespoon sesame seeds, monosodium glutamate, salt, and pepper into ground beef mixture; cook and stir until liquid is evaporated and vegetables are tender, 5 to 10 minutes.

Transfer beef mixture to a bowl and mix in 1 egg. Meanwhile, heat vegetable oil in a separate skillet over medium heat.

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, about 1 or 2 minutes. Flip and cook until other side is browned, 1 or 2 minutes. Transfer wontons to a paper towel-lined plate to drain using a slotted spoon.

To make the dipping sauce: Whisk soy sauce, rice wine vinegar, 1 teaspoon sesame oil, and 1 teaspoon sesame seeds together in a bowl until smooth.

Serve alongside wontons.