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 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 Eggland's Best 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.
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Korean Wontons(4)
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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...............
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! :)
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