Korean Wontons
Description
These shallow-fried Korean wontons are juicy, crunchy pockets of cabbage, carrots, bean sprouts, and beef soaking in an Asian spice blend.
Ingredients
•
1 1/2 teaspoons vegetable oil
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2 cups shredded cabbage
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1 cup canned bean sprouts, drained
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1/2 cup shredded carrots
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1/3 pound ground beef
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1/3 cup sliced green onions
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1 egg, lightly beaten
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3 cloves garlic, minced
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1 1/2 teaspoons sesame oil
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1 1/2 teaspoons toasted sesame seeds
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1/2 teaspoon salt
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1/2 teaspoon ground black pepper
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1/2 teaspoon ground ginger
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1 (16 ounce) package wonton wrappers
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2 tablespoons vegetable oil for frying, or more as needed
Directions
1
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.
2
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.
3
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.
4
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.