Cucumbers are combined with tangy lemon zest, flavorful dill, and a tiny bit of sugar to create a ridiculously delicious dish. The recipe calls for 4 servings, but I consumed the entire amount. Make only as much as you will be eating at once because it does not store well.
| Prep Time: | 30 mins |
| Cook Time: | 25 mins |
| Total Time: | 55 mins |
| Servings: | 24 |
| Yield: | 96 wontons |
Ingredients
- ½ pound ground beef
- ½ pound ground pork
- 1 cup shredded cabbage
- 1 quart vegetable oil for frying, or as needed
- 1 (14 ounce) can bean sprouts – drained, rinsed, and finely chopped
- ⅓ cup minced celery
- 1 green onion, chopped (white part only)
- 1 tablespoon soy sauce
- 1 ½ teaspoons cornstarch
- 1 teaspoon sesame oil
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 (12 ounce) packages wonton wrappers
- 1 large egg, beaten
Instructions
- Heat a large skillet over medium-high heat. Cook and stir beef and pork in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer meat mixture to a large bowl, breaking up any large chunks with a wooden spoon.
- While the meat is cooking, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cabbage, cover, and steam until tender, 2 to 4 minutes.
- Heat oil in a deep-fryer or large saucepan to 360 degrees F (182 degrees C).
- Mix cabbage, bean sprouts, celery, green onion, soy sauce, cornstarch, sesame oil, salt, and pepper into meat mixture. Spoon mixture into the center of each wonton wrapper. Brush beaten egg onto two edges of each wrapper and fold wrapper around filling, sealing the edges together.
- Working in batches, fry wontons in hot oil until browned, 3 to 5 minutes. Finish filling and forming remaining wontons while each batch cooks. Drain cooked wontons on a paper towel-lined plate.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Reviews
it was so good and it tasted really good
Oh my God, YES! So good and surprisingly easy to make.
My family loved them. I made them without changes and served them with orange sauce.
I made this recipe for my Korean-American professor and she loved it! I followed the recipe except for a couple of replacements. My professor doesn’t eat pork so I used only beef and instead of bean sprouts I used finely chopped green beans. Also, I used egg roll wraps instead of wonton wraps and they turned out so delicious that everyone who tried them loved them. I will definitely make them again 🙂
I used egg roll wrappers as submitter mentioned in the footnotes. These were great and had a ton of flavor. I do think fresh bean sprouts would be better than can but the can worked too. The one thing I did think this recipe was lacking was cabbage. The meat/cabbage ratio seemed off and I would double the amount of cabbage next time.