Korean Wontons
Ingredients
- 1 1/2 teaspoons vegetable oil ⓘ
- 2 cups shredded cabbage ⓘ
- 1 cup canned bean sprouts, drained ⓘ
- 1/2 cup shredded carrots ⓘ
- 1/3 pound ground beef ⓘ
- 1/3 cup sliced green onions ⓘ
- 1 egg, lightly beaten ⓘ
- 3 cloves garlic, minced ⓘ
- 1 1/2 teaspoons sesame oil ⓘ
- 1 1/2 teaspoons toasted sesame seeds
- 1/2 teaspoon salt ⓘ
- 1/2 teaspoon ground black pepper ⓘ
- 1/2 teaspoon ground ginger ⓘ
- 1 (16 ounce) package wonton wrappers ⓘ
Instructions
- Heat 1 1/2 teaspoons oil in a skillet over medium-high heat. Add cabbage, bean sprouts, and carrots; saute until tender, 6 to 8 minutes. Transfer vegetable mixture to a large bowl.
- Place beef in the same skillet; cook and stir until no longer pink, 5 to 7 minutes. Drain beef into the bowl with the vegetable mixture. Add green onions, beaten egg, garlic, sesame oil, sesame seeds, salt, pepper, and ginger. Mix filling well.
- Separate and place wonton wrappers onto a flat work surface. Spoon 1 tablespoon of the filling onto the center of each wrapper. Use your finger or a pastry brush to lightly moisten edges of wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press edges together to seal wontons.
- Heat remaining 2 tablespoons oil in a large saucepan to 375 degrees F (190 degrees C). Place wontons in the hot oil; fry until lightly browned, 1 to 2 minutes per side.
Nutrition & Diet Analysis (per serving)
1050
kcal
52% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).