Ingredients

• 1 pound ground beef
• 1 cup finely chopped Napa cabbage
• 1/2 cup finely chopped cooked glass noodles (see Cook's Notes)
• 1/4 cup finely chopped scallions
• 2 tablespoons minced garlic
• 2 tablespoons minced fresh ginger
• 1 large egg
• 2 tablespoons packaged pho spices (see Cook's Notes)
• 1 tablespoon Asian fish sauce
• 1 tablespoon sugar
• Salt and ground black pepper
• 30 to 35 round dumpling wrappers (about 10 ounces wrappers)
• Canola or vegetable oil for frying
• Soy sauce, for dipping, optional

Instructions

1. Special equipment: a deep fryer
2. In a large bowl, combine the beef, cabbage, glass noodles, scallion, garlic, ginger, egg, pho spices, fish sauce, sugar, salt and pepper until well mixed.
3. Lay out the dumpling wrappers on a work surface and place one tablespoon of the dumpling mixture in the center of each wrapper. Dip your finger or a pastry brush in a bowl of cool water and use it to moisten the bottom edge of a wrapper. Fold the top of the wrapper over the filling to form a semicircle and press the edges firmly together to seal. Pinch the edges to make decorative pleats. Repeat with all the wrappers.
4. Heat the oil in a deep fryer until it reaches 350 degrees F. Working in batches so the pot doesn't get overcrowded, fry the dumplings until golden-brown, 3 to 4 minutes. Transfer the dumplings to a paper towel-lined plate to drain. Serve hot with soy sauce for dipping, if using.