[patm099]

Korean Wontons

2 cups shredded cabbage
1 cup canned bean sprouts
1/2 cup shredded carrots
1 1/2 tsp plus 2 Tbsp oil, divided
1/3 lb ground beef
1/3 cup sliced green onions
1 1/2 tsp sesame seeds, toasted
1 1/2 tsp fresh ginger, minced or 1/2 tsp ground ginger
3 garlic cloves, minced
1 1/2 tsp sesame oil
1/2 tsp each salt & pepper
1 pkg (12 oz) wonton wrappers
1 egg, lightly beaten
3 Tbsp water

In a large skillet or a wok, stir fry cabbage, bean sprouts and carrots in 1-1/2 tsp of the oil until tender and set aside. In a small skillet, cook beef over medium heat until completely done then drain well. Add to cabbage mixture and stir in onions, sesame seeds, spices and sesame oil. Put one tablespoon of filling in center of each wonton wrapper. Combine egg and water. Moisten edges of wrapper with egg wash, fold opposite corners over filling (forming a triangle); press well to seal. Heat remaining oil in the large skillet. Cook wontons in small batches for 1-2 minutes on each side or until golden brown. Add more oil as needed. Makes about 5 dozen.