Korean Wontons

From Taste of Home!

• Ready In: 50 mins
• Yields: 60 wontons

Ingredients

• 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.