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 egg, lightly beaten
- 3 tablespoons water
- 1. In a wok or large skillet, stir-fry cabbage, bean sprouts and carrots in 1-1/2 teaspoons oil until tender; set aside.
- 2. 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.
- 3. 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.
- 4. 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.
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.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.