Korean Wontons

16 ingredients
9 steps

Ingredients

  • 2 cups shredded cabbage
  • 1 cup canned bean sprouts
  • 1/2 cup shredded carrot
  • 1 1/2 teaspoons vegetable oil, plus
  • 2 tablespoons vegetable oil (divided)
  • 1/3 lb ground beef
  • 1/3 cup green onion, sliced
  • 1 1/2 teaspoons sesame seeds, toasted
  • 1/2 teaspoon ground ginger or 1 1/2 teaspoons minced fresh gingerroot
  • 3 cloves garlic, minced
  • 1 1/2 teaspoons sesame oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 (12 ounce) package wonton wrappers
  • 1 egg, lightly beaten
  • 3 tablespoons water

Directions

  1. 1
    In a wok or large skillet, stir-fry cabbage, bean sprouts and carrot in 1 1/2 tsp oil until tender; set aside.
  2. 2
    In a small skillet, brown ground beef until cooked through; drain and add to vegetable mixture.
  3. 3
    Stir in the green onions, sesame seeds, ginger, garlic, sesame oil, salt and pepper.
  4. 4
    Place about 1 tbsp of filling in the center of each wonton wrapper.
  5. 5
    Combine egg and water.
  6. 6
    Moisten edges of wonton wrappers with egg mixture; fold opposite corners creating a triangle and press edges together to seal.
  7. 7
    Heat remaining vegetable oil (2 tbsp) in a large skillet.
  8. 8
    Cook wontons in batches for 1-2 minutes on each side or until golden brown.
  9. 9
    Add additional oil if needed.

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