Korean Wontons Recipe

WHEN I was 13, I came to the United States from Korea with my family. Korean food was the staple of our meals as I was growing up in America and still is today with a family of my own. Although many of the dishes from my heritage are hot and spicy, Korean Wontons (mandoo) are not. The fried dumplings, filled with vegetables and beef, are very easy to prepare, and the ingredients are inexpensive. As a stay-home mom with four kids, I prepare Korean food almost every day because my husband, Yong, says he cannot live without it, even though he’s been in America for almost 30 years!—Christy Lee, Horsham, Pennsylvania

Photo by Claudette S.
Adapted from tasteofhome.com

PREP TIME

35

minutes

TOTAL TIME

65

minutes

SERVINGS

5

dozen

PREP TIME

35

minutes

TOTAL TIME

65

minutes

SERVINGS

5

servings

Adapted from tasteofhome.com

Ingredients

  • 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

  • 1

    package (12 ounces) wonton wrappers

  • 1

    egg, lightly beaten

  • 3

    tablespoons water

Directions

In a wok or large 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 vegetable oil in a large skillet. Cook wontons in batches for 1-2 minutes on each side or until golden brown, adding additional oil if needed. Yield: 5 dozen. 1 serving (3 each) equals 90 calories, 3 g fat (1 g saturated fat), 16 mg cholesterol, 171 mg sodium, 11 g carbohydrate, 1 g fiber, 4 g protein.

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