Korean Wontons Recipe
- 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 turkey or beef
- 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
- 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.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Korean Wontons
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I have been making mondoo for 35 years, after learning basically the same recipe above from a Korean friend. Throughout the years though, I have modified the recipe to better enjoy a multitude of flavors. After browning a pound of 85/15 ground beef in my wok, I add six cups of thinly sliced cabbage, two cups of julienned carrots, one cup each of julienned snow peas and onions, one bag of barely chopped baby spinach, one small bag of fresh bean sprouts, salt and pepper to taste, one tablespoon of garlic powder, and approx. one tablespoon soy sauce. I gently combine the mixture, and begin filling either wonton wrappers (sealed with water), or egg roll wrappers (my husband's favorite, sealed with water). I transfer the mix to a storage container, rinse out the wok, pour in 3-4 inches of peanut oil or canola oil, and fry however many wontons or rolls I want. We use a soy sauce/garlic/sesame seed/sesame oil, and or chili con queso as our dips. I found the mondoo tastes even better if only the meat is cooked, and the vegetables are not. The mondoo are crunchy, and taste fresh. Either the recipe above (which is basically the one I was originally taught) , or my modified recipe are delicious, and are always a hit with anyone (non-vegetarian) who has the good luck to be eating them. I have often made a vegetarian version with all the vegetables, bean curd, and some softened bean thread noodles for vegetarians, and they have always disappeared within three minutes of being put on the table. Served with kimchee, spinach sigumchi, bean spout sigumchi, and bulgoghi (and steamed white rice), life could not be better!
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.
Great recipe! I have made these wontons several times and each time they are gone within the first five minutes of serving.
Could you bake these???????????????For fat reduced diets...............
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