This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Korean Wontons
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- #44117
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 cups shredded cabbage
1 cup canned bean sprouts
1/2 cup shredded carrots
1 1/2 teaspoon vegetable oil PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons vegetable oil, divided
1/3 pound ground beef
1/3 cup sliced green onions
1 1/2 teaspoon sesame seeds, toasted
1 1/2 teaspoon minced fresh ginger root
3 cloves garlic, minced
1 1/2 teaspoon sesame oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 package (12 ounce size) 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. Keep other wonton wrappers covered until ready to use.
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.
added by
vanessar
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
This is called Mandu (MON doo). It's shaped more like a potsticker than a wonton. A dipping sauce of soy sauce, rice vinegar, Korean Red Pepper and thinly sliced scallions is nice to have. We use fresh bean sprouts (mung beans). The canned ones get too soggy.