Beef Southwestern Wontons Recipes

BEEF WELLINGTON FRIED WONTONS

Steps:

• In a small skillet, cook beef over medium heat until no longer pink, breaking into crumbles, 4-5 minutes; transfer to a large bowl. In the same skillet, heat butter and olive oil over medium-high heat. Add garlic and shallot; cook 1 minute longer. Stir in mushrooms and wine. Cook until mushrooms are tender, 8-10 minutes; add to beef. Stir in parsley, salt and pepper., Place about 2 teaspoons 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. , In an electric skillet, heat oil to 375°. Fry wontons, a few at a time, until golden brown, 60-90 seconds on each side. Drain on paper towels. Serve warm., Freeze option: Place filled wontons on a baking sheet and place in the freezer until they're firm, then transfer to an airtight container and freeze. Thaw overnight in the fridge and cook as directed.

BEEF WONTONS

Steps:

• Heat 1 tablespoon olive oil in a pan over medium-high heat. Add onion and garlic; saute for 5 to 7 minutes. Add beef, cumin, salt, and pepper; cook and stir until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Pour beef mixture into a large bowl and add sour cream and Monterey Jack cheese. Mix well.
• Lay out wonton wrappers and add 1 teaspoon of filling to each. Wet your fingertips and seal wraps, folding ends diagonally and folding and pinching corners.
• Heat 1/2 inch of oil in a frying pan over medium heat. Deep-fry wontons in the hot oil, 2 to 3 minutes each. Drain on paper towels.

SOUTHWESTERN APPETIZER TRIANGLES

Steps:

• In a large skillet over medium heat, cook the beef, onion, salt and pepper until meat is no longer pink, 5-7 minutes; crumble beef; drain. Add the beans, cheese, salsa and jalapenos. Cook and stir over low heat until the cheese is melted. Remove from the heat; cool for 10 minutes., Place a teaspoonful of beef mixture in the center of 1 wonton wrapper. Moisten edges with water. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold wonton in half, forming a triangle; press edges to seal. Repeat., In an electric skillet or deep fryer, heat oil to 375°. Fry wontons, a few at a time, until golden brown, 2-3 minutes. Drain on paper towels. Serve warm with additional salsa.

SOUTHWESTERN CHICKEN WONTONS

Steps:

• In a mixing bowl, combine first 7 ingredients; stir.
• Place 1 teaspoon of mixture in center of each wonton wrapper. Moisten wonton wrapper edges with water. Bring corners together, pressing to seal.
• In a Dutch oven, pour oil to a 2-inch depth and heat to 350°. Fry wontons in batches until golden, turning once. Drain on paper towels. Serve immediately.

BEEF AND SAUSAGE FRIED WONTONS

Steps:

• Beat the egg white and water together in a small bowl; set aside. Lightly mix the ground beef, sausage, 1 tablespoon sweet chile sauce, five-spice powder, garlic powder, green onion, and salt and pepper. Place about 1 teaspoonful of the meat mixture onto a wonton wrapper with one corner facing you. Fold in the left and right corners of the wrapper to slightly overlap the filling, then tightly roll the lower corner up to create a pocket around the filling. Continue rolling until just the tip of the remaining corner is visible; brush the corner with the egg white mixture to seal.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Fry the egg rolls in the hot oil in batches until golden brown, 3 to 5 minutes. Drain on a paper towel-lined plate. Serve with 1/2 cup of sweet chili sauce.