Side Pannel
Korean Wontons Recipe
Korean Wontons Recipe
- Recipe Submitted by maryjosh on 12/27/2018
Ingredients List
- 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
- 36 wonton wrappers
- 1 large egg, lightly beaten
- 3 tablespoons water
Directions
In a large cast-iron or other heavy 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 oil in a large cast-iron skillet. Cook wontons in batches until golden brown, 1-2 minutes on each side, adding more oil if needed.
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 oil in a large cast-iron skillet. Cook wontons in batches until golden brown, 1-2 minutes on each side, adding more oil if needed.
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