Korean Wontons - cooking recipe

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

Preparation

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