[X]

Home > Recipes > Korean Wontons

Korean Wontons Recipe

Korean Wontons Recipe photo by Taste of Home

Read reviews (4)

Rate recipe

WHEN I was 13, I came to the United States from Korea with my family. Korean food was the staple of our meals as I was growing up in America and still is today with a family of my own. Although many of the dishes from my heritage are hot and spicy, Korean Wontons (mandoo) are not. The fried dumplings, filled with vegetables and beef, are very easy to prepare, and the ingredients are inexpensive. As a stay-home mom with four kids, I prepare Korean food almost every day because my husband, Yong, says he cannot live without it, even though he’s been in America for almost 30 years!—Christy Lee, Horsham, Pennsylvania

[X]

Rate Korean Wontons Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Korean Wontons Recipe

Prep: 35 min. Cook: 30 min.

Yield: 20 Servings

35 30 65

Ingredients

2 cups shredded cabbage
1 cup canned bean sprouts
1/2 cup shredded carrots
1-1/2 teaspoons plus 2 tablespoons canola oil, divided
1/3 pound ground beef
XKick-up the flavor
With Johnsonville Italian Sausage.
Featured Sponsor
1/3 cup sliced green onions
1-1/2 teaspoons sesame seeds, toasted
1-1/2 teaspoons minced fresh gingerroot
3 garlic cloves, minced
1-1/2 teaspoons sesame oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 package (12 ounces) wonton wrappers
1 egg, lightly beaten
3 tablespoons water

Directions

In a wok or large skillet, stir-fry cabbage, bean sprouts and carrots in 1-1/2 teaspoons 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.
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. Yield: 5 dozen.

Nutritional Facts 1 serving (3 each) equals 90 calories, 3 g fat (1 g saturated fat), 16 mg cholesterol, 171 mg sodium, 11 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Korean Wontons in Taste of Home June/July 2003, p19

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Korean Wontons

Korean Wontons

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-4) of 4 reviews

Sort Reviews:

Reviewed on Dec. 08, 2011 by sillybluestarr

These were so good that I can't wait to make them again. My only surprise was when I used less than a tablespoon of filling (so it wouldn't be too much) but it only made 42 of them instead of 60. Not sure how that happened.

Reviewed on Aug. 15, 2010 by chellie125

Great recipe! I have made these wontons several times and each time they are gone within the first five minutes of serving.

Reviewed on Jul. 27, 2010 by nanababy1

Could you bake these???????????????For fat reduced diets...............

Reviewed on Jul. 21, 2010 by Summy

I have made this recipe more times than I can count. It's incredibly labor-intensive, and worth it! We start eating these, and we can't stop. My kids were like vultures when these came to the table. I have ALWAYS made them with lean ground turkey instead of beef, since the other yummy ingredients, such as the veggies, are the real star of this meal. Serve with hot mustard sauce, sweet and sour sauce, plum sauce, teriyaki sauce, etc. for dipping. Then, make sure you have a hat for drawing a name when it comes to the last one on the serving platter! Hmm...or maybe you could auction it off! :)