Korean Wontons

Name: Korean Wontons
Ingredients: 1 1/2 teaspoons vegetable oil; 2 cups shredded cabbage; 1 cup canned bean sprouts, drained; 1/2 cup shredded carrots; 1/3 pound ground beef; 1/3 cup sliced green onions; 1 egg, lightly beaten; 3 cloves garlic, minced; 1 1/2 teaspoons sesame oil; 1 1/2 teaspoons toasted sesame seeds; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper; 1/2 teaspoon ground ginger; 1 (16 ounce) package wonton wrappers; 2 tablespoons vegetable oil for frying, or more as needed

15 ingredients

4 steps

Ingredients

1 1/2 teaspoons vegetable oil
2 cups shredded cabbage
1 cup canned bean sprouts, drained
1/2 cup shredded carrots
1/3 pound ground beef
1/3 cup sliced green onions
1 egg, lightly beaten
3 cloves garlic, minced
1 1/2 teaspoons sesame oil
1 1/2 teaspoons toasted sesame seeds
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground ginger
1 (16 ounce) package wonton wrappers
2 tablespoons vegetable oil for frying, or more as needed

Directions

1

Heat 1 1/2 teaspoons oil in a skillet over medium-high heat. Add cabbage, bean sprouts, and carrots; saute until tender, 6 to 8 minutes. Transfer vegetable mixture to a large bowl.
2

Place beef in the same skillet; cook and stir until no longer pink, 5 to 7 minutes. Drain beef into the bowl with the vegetable mixture. Add green onions, beaten egg, garlic, sesame oil, sesame seeds, salt, pepper, and ginger. Mix filling well.
3

Separate and place wonton wrappers onto a flat work surface. Spoon 1 tablespoon of the filling onto the center of each wrapper. Use your finger or a pastry brush to lightly moisten edges of wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press edges together to seal wontons.
4

Heat remaining 2 tablespoons oil in a large saucepan to 375 degrees F (190 degrees C). Place wontons in the hot oil; fry until lightly browned, 1 to 2 minutes per side.