This cherished won ton recipe has been on my site for nearly 13 years. Today I refreshed the post with new photos and clearer instructions. While updating it I thought about how many years our family has gathered around the counter to make these together. It’s the kind of recipe that invites helpers—my daughter Emily even asks for them on her birthday each year.
Here she is, with my daughter Anna, assembling won tons many years ago.
…and here they are now, grown into adults.
…and I’ve grown into a grandma. 🙂
Time moves on and carries us with it.
The won tons shared here trace back to my father-in-law’s missionary service in Japan when he was a young man. Over the years he made them for his large family of eight children. It’s humbling to realize that a tradition he started decades ago is still being passed down nearly 60 years later.
This past weekend we made them again for Emily’s 21st birthday—vegetables were chopped, fingers dipped in flour-and-water paste, and pans sizzled with fried won tons. I was reminded, once more, that food has a special power to bring people together.
For me, this recipe is more than a list of ingredients; it’s a living connection to my father-in-law, my children, and now my grandchildren. Every time we prepare these together I think of the years we’ve shared—love, laughter, and hard times included.
Food nourishes the body, but recipes like this nourish relationships and memories. A simple meal becomes a way to gather, to celebrate, and to remember the people who taught us how to cook.
That’s my thought for today. My love to you and your family—may food always be a reason to come together.
Now, here’s how to make these delicious won tons.
Start with these fresh vegetables.
Use a food processor to dice the vegetables very finely. Add ground beef and seasonings to the mixture.
Lay out your won ton wrappers.
Place four wrappers in a square and prepare to fill and seal them.
Spoon a little less than a tablespoon of filling onto each wrapper and use the flour-and-water paste to coat the inside corners before sealing.
Seal the edges firmly and cook as directed below.
Serves: 10-12 servings
Prep Time:
Cooking Time:
Nutrition facts:
NA calories
NA fat
NA calories
NA fat
Rating: 5.0/5
( 1 voted )
( 1 voted )
Ingredients
- Filling:
- 1/2 head green cabbage
- 2 onions
- 2–3 large carrots
- 1 tbsp fresh ginger
- 1 1/2 tsp salt
- 1 tsp red pepper flakes
- 1 lb ground beef
- 1/2 tsp black pepper
- 2–3 cloves garlic
- 1 egg
- Shells:
- 2 (50-count) packages won ton wrappers (usually found in the produce section)
- Flour and water paste (1 part flour to 2 parts water)
- Dipping Sauce:
- 1 cup rice vinegar
- 1/2 cup soy sauce
- 1 tsp red pepper flakes
- 1 tsp sesame oil
- 1/2 tsp toasted sesame seeds (optional)
- 1/2 cup sugar
Instructions
1. Finely chop the vegetables. A mini food processor works well—pulse in small batches so they’re very small but not mushy.
2. Combine the chopped vegetables, seasonings, ground beef, and the egg. Mix thoroughly; using your hands works well to get everything evenly combined.
3. Mix the flour and water to form a sticky paste for sealing the wrappers.
4. Lay four won ton wrappers in a square. Dip a finger in the paste and brush the inside edges where they will seal.
5. Place about 1 tablespoon of the meat mixture in the center of each wrapper.
6. Fold and press the edges together so the paste seals the won tons. Continue until all wrappers are filled.
7. Heat about 1 tablespoon olive oil in a large skillet over medium heat. Fry the won tons covered for 5–6 minutes, then remove the lid, flip them, and cook another 5–6 minutes uncovered until golden and cooked through.
8. When all won tons are cooked (using two skillets or an electric skillet speeds things up), combine the dipping sauce ingredients in a hot pan and stir until the sugar dissolves. Heat for about 2 minutes, then transfer to a serving dish. Serve the won tons hot, alongside steamed white rice if desired.