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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Ingredients:
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 |
Directions:
1. In a wok or large skillet, stir-fry cabbage, bean sprouts and carrot in 1 1/2 tsp oil until tender; set aside.
2. In a small skillet, brown ground beef until cooked through; drain and add to vegetable mixture.
3. Stir in the green onions, sesame seeds, ginger, garlic, sesame oil, salt and pepper.
4. Place about 1 tbsp of filling in the center of each wonton wrapper.
5. Combine egg and water.
6. Moisten edges of wonton wrappers with egg mixture; fold opposite corners creating a triangle and press edges together to seal.
7. Heat remaining vegetable oil (2 tbsp) in a large skillet.
8. Cook wontons in batches for 1-2 minutes on each side or until golden brown.
9. Add additional oil if needed.
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