Ingredients
-
2
-
1
-
1/2
-
1 1/2
-
2
-
1/3
-
1/3
-
1 1/2
-
1/2
-
3
-
1 1/2
-
1/2
-
1/2
-
1
-
1
Directions
Korean Wontons, From Taste of Home!, This is great! we love it being asian, its part of our menu, I kindda find it oily though so i tried cooking it on a non stick pan and just sprayed cooking oil the second time i cooked it Over all my kids say this deserves a 5 star rating still!, It’s a keeper Kim! Made it last week using diced left over chicken breast Made it mid-week with ground beef (my favourite) and yesterday with ground pork hummm maybe that was my favourite LOL The only wonton wraps in the store were stale dated so I went with the eggroll wraps First time in triangles, second & third time egg roll shaped I found the later easier to brown Only other variable was that used fresh bean sprouts Keep them coming Kim!
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Steps
|
1
Done
|
In a Wok or Large Skillet, Stir-Fry Cabbage, Bean Sprouts and Carrot in 1 1/2 Tsp Oil Until Tender; Set Aside. |
|
2
Done
|
in a Small Skillet, Brown Ground Beef Until Cooked Through; Drain and Add to Vegetable Mixture. |
|
3
Done
|
Stir in the Green Onions, Sesame Seeds, Ginger, Garlic, Sesame Oil, Salt and Pepper. |
|
4
Done
|
Place About 1 Tbsp of Filling in the Center of Each Wonton Wrapper. |
|
5
Done
|
Combine Egg and Water. |
|
6
Done
|
Moisten Edges of Wonton Wrappers With Egg Mixture; Fold Opposite Corners Creating a Triangle and Press Edges Together to Seal. |
|
7
Done
|
Heat Remaining Vegetable Oil (2 Tbsp) in a Large Skillet. |
|
8
Done
|
Cook Wontons in Batches For 1-2 Minutes on Each Side or Until Golden Brown. |
|
9
Done
|
Add Additional Oil If Needed. |
