Korean Wontons

The ingredients of the recipe

• 2 cups shredded cabbage
• 1 cup canned bean sprouts
• 1⁄2 cup shredded carrot
• 1 1⁄2 teaspoons vegetable oil, plus
• 2 tablespoons vegetable oil (divided)
• 1⁄3 lb ground beef
• 1⁄3 cup green onion, sliced
• 1 1⁄2 teaspoons sesame seeds, toasted
• 1⁄2 teaspoon ground ginger or 1 1⁄2 teaspoons minced fresh gingerroot
• 3 cloves garlic, minced
• 1 1⁄2 teaspoons sesame oil
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 1 (12 ounce) package wonton wrappers
• 1 egg, lightly beaten
• 3 tablespoons water

Preparation

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.

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Source: Food