Korean Wontons

Kim127's Note:

From Taste of Home!

• Total Time: 50 mins
• Prep Time: 30 mins
• Cook Time: 20 mins

Ingredients:

Yield: 60 wontons

• 2 cups shredded cabbage
• 1 cup canned bean sprouts
• 1/2 cup shredded carrot
• 1 1/2 teaspoons vegetable oil, plus
• 2 tablespoons vegetable oil (divided)
• 1/3 lb ground beef
• 1/3 cup green onion, sliced
• 1 1/2 teaspoons sesame seeds, toasted
• 1/2 teaspoon ground ginger or 1 1/2 teaspoons minced fresh gingerroot
• 3 cloves garlic, minced
• 1 1/2 teaspoons sesame oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 (12 ounce) package wonton wrappers
• 1 egg, lightly beaten
• 3 tablespoons water

Directions:

1. In a wok or large skillet, stir-fry cabbage, bean sprouts and carrot in 1 1/2 tsp oil until tender; set aside.
2. In a small skillet, brown ground beef until cooked through; drain and add to vegetable mixture.
3. Stir in the green onions, sesame seeds, ginger, garlic, sesame oil, salt and pepper.
4. Place about 1 tbsp of filling in the center of each wonton wrapper.
5. Combine egg and water.
6. Moisten edges of wonton wrappers with egg mixture; fold opposite corners creating a triangle and press edges together to seal.
7. Heat remaining vegetable oil (2 tbsp) in a large skillet.
8. Cook wontons in batches for 1-2 minutes on each side or until golden brown.
9. Add additional oil if needed.

Reviews

[K9 Owned]

It's a keeper Kim! Made it last week using diced left over chicken breast. Made it mid-week with ground beef (my favourite) and yesterday with ground pork...hummm maybe that was my favourite. LOL The only wonton wraps in the store were stale dated so I went with the eggroll wraps. First time in triangles, second & third time egg roll shaped. I found the later easier to brown. Only other variable was that I used fresh bean sprouts. Keep them coming Kim!

[Sue Lau]

Everyone here absolutely loved these. A+++ all the way! Thanks for posting.

[Chef #703303]

Wonderful!I had to stop myself from overeating.My family fell in love with it!