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Korean Wontons

Korean Wontons
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. A
20 ServingsPrep: 35 min. Cook: 30 min.

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
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  • 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
© Taste of Home 2013

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Korean Wontons (continued)

Directions (continued)

  • 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.
Nutrition 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013