Korean Wontons

• 2 cups shredded cabbage
• 1 cup canned bean sprouts
• 1/2 cup shredded carrots
• 1-1/2 teaspoons plus 2 tablespoons canola oil, divided
• 1/3 pound ground beef
• 1/3 cup sliced green onions
• 1-1/2 teaspoons sesame seeds, toasted
• 1-1/2 teaspoons minced fresh gingerroot
• 3 garlic cloves, minced
• 1-1/2 teaspoons sesame oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 36 wonton wrappers
• 1 large egg, lightly beaten
• 3 tablespoons water

1. In a large cast-iron or other heavy skillet, stir-fry cabbage, bean sprouts and carrots in 1-1/2 teaspoons oil until tender; set aside.
2. 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.
3. Place about 1 tablespoon of filling in the center of each wonton wrapper. Combine egg and water. Moisten wonton edges with egg mixture; fold opposite corners over filling and press to seal.
4. Heat remaining oil in a large cast-iron skillet. Cook wontons in batches until golden brown, 1-2 minutes on each side, adding more oil if needed.

cabbage, bean sprouts, carrots, canola oil, ground beef, green onions, sesame seeds, fresh gingerroot, garlic, sesame oil, salt, pepper, wonton wrappers, egg, water

Taken from www.tasteofhome.com/recipes/korean-wontons/ (may not work)