Korean Wontons

By á-47

These are not spicy like most Korean food. Filled with veggies and beef, they are very easy to prepare and ingredients are inexpensive

Ingredients

• 2 cups shredded cabbage
• 1 cup canned ban sprouts
• 1/2 cup shredded carrots
• 1 1/2 tea. plus 2 Tbsp. vegetable oil, divided
• 1/3 lb. ground beef
• 1/3 cup sliced green onions
• 1 1/2 tea. sesame seeds, toasted
• 1 1/2 tea. minced fresh ginger
• 3 garlic cloves, minced
• 1 1/2 tea. sesame oil
• 1/2 tea. salt
• 1/2 tea. pepper
• 1 pkg. (12 oz) wonton wrappers
• 1 egg, slightly beaten
• 3 Tbsp. water

Preparation

Step 1

In a large skillet, stir-fry cabbage, bean sprouts and carrots in 1 1/2 tea. oil until tender; set aside.

In a skillet, cook beef over medium heat until no longer pink; drain. Add to vegetable mixture. Stir in onions, sesame seeds, ginger, garlic, sesame oil, salt and pepper.

Place about 1 Tbsp.of filling in the center of each wonton wrapper, keeping wrappers covered with a damp paper towel until ready to use. (Fill wonton wrappers a few at a time, keeping the others covered until ready to use). Combine egg and water. Moisten wonton edges with egg mixture; fold opposite corners over filling and press to seal.

Heat remaining vegetable oil in a large skillet. Cook the wontons in batches for 1-2 minutes on each side or until golden brown, adding additional oil if needed.