Korean Wontons
Katelyn Redder
ingredients
- 2 cups shredded cabbage
- 1 cup canned bean sprouts
- 1/2 cup shredded carrots
- 1 1/2 cup shredded carrots
- 1 1/2 tsp plus 2 Tbsp vegetable oil, divided
- 1/3 lb. ground beef
- 1/4 cup sliced green onions
- 1 1/2 tsp sesame seeds, toasted
- 1/2 tsp ground ginger or 1-1/2 tsp minced fresh gingerroot
- 3 garlic cloves, minced
- 1 1/2 tsp sesame oil
- 1/2 tsp salt
- 1/3 tsp pepper
- 1 package (12 ounces) wonton wrappers
- 1 egg, lightly beaten
- 3 Tbsp water
directions
- 1
In a wok or large skillet, stir-fry cabbage, bean sprouts and carrots in 1-1/2 tsp oil until tender; set aside. In a small skillet, cook beef over medium heat until no longer pink; drain. Add to the vegetable mixture. Stir in the onions, sesame seeds, ginger, garlic, sesame oil, salt and pepper.
- 2
Place about 1 tablespoon of filling in the center of each wonton wrapper. Combine egg and water. Moisten wonton edges with egg mixture; fold opposite corners over filling and press to seal. Heat remaining vegetable oil in a large skillet. Cook wontons in batches for 1-2 minutes on each side or until golden brown, adding additional oil if needed.
Source: Katelyn
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