Korean Wontons Recipes

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CRISPY WONTONS

Wontons are easy to make, and the distinctive Asian flavors of the pork filling make them an appetizer everyone will crave.

Provided by Kikkoman

Categories     Trusted Brands: Recipes and Tips     Kikkoman

Yield 10

Number Of Ingredients 10



Crispy Wontons image

Steps:

  • Combine pork, water chestnuts, green onions, soy sauce, cornstarch, salt and ginger in medium bowl; mix well. Place 1/2 teaspoonful pork mixture in center of each wonton skin. Fold wonton skin over filling to form a triangle. Turn top of triangle down to meet fold. Turn over; moisten 1 corner with water. Overlap opposite corner over moistened corner; press together firmly.
  • Heat oil in wok or large saucepan over medium-high heat to 375 degrees F. Deep-fry wontons, a few at a time, 2 to 3 minutes, or until brown and crispy. Drain on paper towels. Serve warm with ketchup and mustard or sweet & sour sauce, as desired.

¾ pound ground pork
8 canned water chestnuts, finely chopped
¼ cup finely chopped green onions
1 tablespoon Kikkoman Soy Sauce
1 teaspoon cornstarch
½ teaspoon salt
½ teaspoon grated fresh ginger root
1 (16 ounce) package wonton skins
Vegetable oil for deep-frying
Tomato ketchup and hot mustard or Kikkoman Sweet & Sour Sauce

YAKI MANDU

Yaki Mandu is a Korean dumpling that can be steamed or fried. They look a lot like Chinese pot-stickers. Yaki means fried in Japanese and Mandu means dumpling in Korean. They're great for parties or as an appetizer. There's a lot of prep in making these and they take some time, but as quick as you can fry them they'll be gone!

Provided by Ivy Yapelli

Categories     Main Dish Recipes     Dumpling Recipes

Time 45m

Yield 25

Number Of Ingredients 15



Yaki Mandu image

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
  • Heat vegetable oil in a separate skillet over medium heat.
  • Mix green onions, cabbage, carrot, garlic, 1 tablespoon sesame oil, 1 tablespoon sesame seeds, monosodium glutamate, salt, and pepper into ground beef mixture; cook and stir until liquid is evaporated and vegetables are tender, 5 to 10 minutes. Transfer beef mixture to a bowl and mix in 1 egg.
  • Crack the second egg into a bowl and beat well.
  • Hold 1 wonton wrapper in the palm of your hand and brush a thin layer of beaten egg on 1 edge. Scoop about 1 teaspoon beef mixture into the center of the wrapper. Fold wrapper in half, corner to corner, to make a triangle and pinch the edges shut, crimping with your fingers to make a seal. Press the air out by cupping your fingers over the dumpling in your palm and pressing lightly.
  • Fry wontons in the hot oil until 1 side is browned, 2 to 3 minutes. Flip and cook until other side is browned, 2 to 3 minutes. Transfer wontons to a paper towel-lined plate to drain using a slotted spoon.
  • Whisk soy sauce, rice wine vinegar, 1 teaspoon sesame oil, and 1 teaspoon sesame seeds together in a bowl until dipping sauce is smooth. Serve alongside wontons.

Nutrition Facts : Calories 124.9 calories, Carbohydrate 12.1 g, Cholesterol 27.6 mg, Fat 5.8 g, Fiber 0.6 g, Protein 5.7 g, SaturatedFat 1.6 g, Sodium 245.9 mg, Sugar 0.3 g

1 pound ground beef
1 ½ cups vegetable oil for frying
½ cup finely chopped green onions
½ cup finely chopped cabbage
½ cup finely chopped carrot
½ cup minced garlic
4 teaspoons sesame oil, divided
1 tablespoon toasted sesame seeds
½ teaspoon monosodium glutamate (such as Ac'cent®)
salt and ground black pepper to taste
2 eggs
1 (16 ounce) package wonton wrappers
3 tablespoons soy sauce
2 teaspoons rice wine vinegar
1 teaspoon toasted sesame seeds, or more to taste

KOREAN WONTONS

Make and share this Korean Wontons recipe from Food.com.

Provided by Kim127

Categories     Asian

Time 50m

Yield 60 wontons

Number Of Ingredients 16



Korean Wontons image

Steps:

  • 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.

Nutrition Facts : Calories 31.5, Fat 1.3, SaturatedFat 0.3, Cholesterol 5.8, Sodium 56, Carbohydrate 3.7, Fiber 0.2, Sugar 0.2, Protein 1.3

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

KOREAN WONTONS

My biological aunt is Korean also and she gave me her recipe for authentic Korean wontons! They are delicious!

Provided by DeAnna L.

Categories     Main Dish Recipes     Dumpling Recipes

Time 53m

Yield 6

Number Of Ingredients 15



Korean Wontons image

Steps:

  • Heat 1 1/2 teaspoons oil in a skillet over medium-high heat. Add cabbage, bean sprouts, and carrots; saute until tender, 6 to 8 minutes. Transfer vegetable mixture to a large bowl.
  • Place beef in the same skillet; cook and stir until no longer pink, 5 to 7 minutes. Drain beef into the bowl with the vegetable mixture. Add green onions, beaten egg, garlic, sesame oil, sesame seeds, salt, pepper, and ginger. Mix filling well.
  • Separate and place wonton wrappers onto a flat work surface. Spoon 1 tablespoon of the filling onto the center of each wrapper. Use your finger or a pastry brush to lightly moisten edges of wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press edges together to seal wontons.
  • Heat remaining 2 tablespoons oil in a large saucepan to 375 degrees F (190 degrees C). Place wontons in the hot oil; fry until lightly browned, 1 to 2 minutes per side.

Nutrition Facts : Calories 331.2 calories, Carbohydrate 47.8 g, Cholesterol 53.1 mg, Fat 9 g, Fiber 2.9 g, Protein 13.7 g, SaturatedFat 2.4 g, Sodium 668.1 mg, Sugar 1.4 g

1 ½ teaspoons vegetable oil
2 cups shredded cabbage
1 cup canned bean sprouts, drained
½ cup shredded carrots
⅓ pound ground beef
⅓ cup sliced green onions
1 egg, lightly beaten
3 cloves garlic, minced
1 ½ teaspoons sesame oil
1 ½ teaspoons toasted sesame seeds
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon ground ginger
1 (16 ounce) package wonton wrappers
2 tablespoons vegetable oil for frying, or more as needed

WONTON SOUP

A simple, light 'Chinese dumpling' classic ...whether in soup or fried, wontons will always bring you that mysteriously delicious taste of the Far East ...! Garnish with fresh scallions.

Provided by MARBALET

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h15m

Yield 8

Number Of Ingredients 10



Wonton Soup image

Steps:

  • In a large bowl, combine pork, shrimp, sugar, wine, soy sauce, 1 teaspoon chopped green onion and ginger. Blend well, and let stand for 25 to 30 minutes.
  • Place about one teaspoon of the filling at the center of each wonton skin. Moisten all 4 edges of wonton wrapper with water, then pull the top corner down to the bottom, folding the wrapper over the filling to make a triangle. Press edges firmly to make a seal. Bring left and right corners together above the filling. Overlap the tips of these corners, moisten with water and press together. Continue until all wrappers are used.
  • FOR SOUP: Bring the chicken stock to a rolling boil. Drop wontons in, and cook for 5 minutes. Garnish with chopped green onion, and serve.

Nutrition Facts : Calories 144.7 calories, Carbohydrate 15.3 g, Cholesterol 32.5 mg, Fat 4.2 g, Fiber 0.5 g, Protein 9.9 g, SaturatedFat 1.3 g, Sodium 588.8 mg, Sugar 1 g

½ pound boneless pork loin, coarsely chopped
2 ounces peeled shrimp, finely chopped
1 teaspoon brown sugar
1 tablespoon Chinese rice wine
1 tablespoon light soy sauce
1 teaspoon finely chopped green onion
1 teaspoon chopped fresh ginger root
24 (3.5 inch square) wonton wrappers
3 cups chicken stock
⅛ cup finely chopped green onion

WON TONS

These won tons are easy and amazingly good. Trick all of your friends into thinking you are a gourmet in just 20 minutes! Please note! Won tons are best when they are eaten directly after cooking. This recipe can be made in advance, however wait to fry them until just before serving. Wasabi can be found in many common grocery stores and Asian grocery stores.

Provided by Danielle Tarango

Categories     Appetizers and Snacks     Wraps and Rolls

Time 50m

Yield 12

Number Of Ingredients 10



Won Tons image

Steps:

  • In a small mixing bowl, combine mustard, soy sauce and wasabi until the wasabi has dissolved. Cover and refrigerate.
  • Place cream cheese in a large bowl (preferably chilled metal). Mix in crab meat, onion, water chestnuts and parsley. Place one spoonful of the mixture in the center of each won ton wrapper. Bring points of the wrapper together (in a triangular shape) and pinch the edges closed. If the edges do not stick together, wet your fingertips lightly with water and pinch the ends together again (this will help to hold the won ton together).
  • Heat oil in a large skillet. When oil is hot, place won tons (approximately 6 at a time) into hot oil. Remove the won tons when they are golden brown. Drain them on a paper towel lined tray. Repeat this process until all won tons are fried. Serve with dipping sauce.

Nutrition Facts : Calories 560.8 calories, Carbohydrate 34.4 g, Cholesterol 28.9 mg, Fat 44.7 g, Fiber 1.9 g, Protein 8.1 g, SaturatedFat 9.1 g, Sodium 853.7 mg, Sugar 5.8 g

½ cup sweet hot mustard
¼ cup soy sauce
1 tablespoon wasabi
1 (8 ounce) package cream cheese, softened
2 cups imitation crabmeat
1 medium onion, minced
1 (8 ounce) can water chestnuts, drained
1 bunch fresh parsley, chopped
1 (16 ounce) package small won ton wrappers
2 cups vegetable oil

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