Korean Wontons
Yield
60 servingsPrep
20 minCook
3 minReady
25 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
wonton wrappers
|
|
| 2 | pounds |
ground beef, lean
lean |
|
| 1 | large |
green bell peppers
|
|
| 8 | ounces |
mung bean sprouts
|
|
| 1 | medium |
onions
chopped |
|
| 1 | teaspoon |
eggs
|
|
| 1 | teaspoon |
monosodium glutamate
|
*
|
| ¼ | cup |
soy sauce, tamari
|
|
| 3 | tablespoons |
sesame oil
|
|
| 4 | small |
scallions, spring or green onions
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
wonton wrappers
|
|
| 907.2 | g |
ground beef, lean
lean |
|
| 1 | large |
green bell peppers
|
|
| 231.2 | ml/g |
mung bean sprouts
|
|
| 1 | medium |
onions
chopped |
|
| 5 | ml |
eggs
|
|
| 5 | ml |
monosodium glutamate
|
*
|
| 59 | ml |
soy sauce, tamari
|
|
| 45 | ml |
sesame oil
|
|
| 4 | small |
scallions, spring or green onions
|
|
Directions
Mix all ingredients except wonton skins.
Put 1 tablespoon of filling in each skin, fold and seal with egg.
Deep fry until golden brown.
Makes approximately 60.
