Total TimePrep: 35 min. Cook: 5 min./batch
- 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
- 36 wonton wrappers
- 1 large egg, lightly beaten
- 3 tablespoons water
- In a large cast-iron or other heavy 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 oil in a large cast-iron skillet. Cook wontons in batches until golden brown, 1-2 minutes on each side, adding more oil if needed.
Nutrition Facts1 wonton: 47 calories, 2g fat (0 saturated fat), 8mg cholesterol, 86mg sodium, 5g carbohydrate (0 sugars, 0 fiber), 2g protein.
Feb 18, 2014
Dec 28, 2013
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!
Dec 8, 2011
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.
Aug 15, 2010
Great recipe! I have made these wontons several times and each time they are gone within the first five minutes of serving.
Jul 27, 2010
Could you bake these???????????????For fat reduced diets...............
Jul 21, 2010
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! :)