Korean Wontons

"From Taste of Home!"
photo by PalatablePastime photo by PalatablePastime
photo by PalatablePastime
photo by Stephanie Y. photo by Stephanie Y.
Ready In:
60 wontons




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

Questions & Replies

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  1. 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!
  2. Everyone here absolutely loved these. A+++ all the way! Thanks for posting.
  3. Wonderful!I had to stop myself from overeating.My family fell in love with it!
  4. This is great! we love it being asian, its part of our menu, I kindda find it oily though so i tried cooking it on a non stick pan and just sprayed cooking oil the second time i cooked it. Over all my kids say this deserves a 5 star rating still!
  5. Fantastic!!!!!!! Thank you so much for posting these!!!!!


  1. These were really good! I used ground pork instead of the beef. The ginger is wonderful in these. I also used a little more oil while pan frying these because if I didn't they did not evenly brown. (It could be because my skillet was very large).
  2. Made recipe exactly except used leftover pork chops instead of beef,i would say ,this should be in a book on "how to do wontons".It is by far the perfect wonton recipe.


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