BEEF AND VEGETABLE WONTONS
Add some Asian flair to leftover burgers by turning them into these easy-to-make wontons. Here they're fried to serve as an appetizer. You can also simmer the uncooked filled wontons in broth with some vegetables for a healthier twist.
Provided by Jennifer Perillo
Categories appetizer
Time 1h5m
Yield 80 wontons
Number Of Ingredients 9
Steps:
- Remove the tough inner core from the cabbage and discard. Mince the leaves. You should have about 1 1/4 cups of cabbage when done.
- Add the cabbage, meat, scallions, carrots, garlic, salt and pepper to a deep bowl. Stir with a fork to mix well.
- Lay 6 wonton wrappers on a counter or cutting board. Fill a small bowl with cold water, and keep it nearby. Spoon 1/2 teaspoon of the filling into the center of each wrapper. Using your finger, dab the edges of the wrappers with a bit of water. Fold the wrappers in half to form a triangle, and press the edges to seal them closed. Fold the tips of the longer edges together, tucking one underneath. Lay the formed wontons flat on a parchment-lined baking sheet. Repeat with the remaining filling and wrappers.
- Fill a skillet with 1 inch of oil. Heat over medium heat until shimmering. Add the wontons in batches, being careful not to crowd the pan. Fry until deep golden on the bottom, 2 to 3 minutes. Turn, and cook until golden on the other side, 2 to 3 minutes more. Transfer to a paper towel-lined plate to drain. Serve hot.
KOREAN WONTONS
Korean wontons (called mandoo) are not hot and spicy like many of the traditional Korean dishes. Filled with inexpensive vegetables and beef, the fried dumplings are very easy to prepare and so tasty!. -Christy Lee, Horsham, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 3 dozen.
Number Of Ingredients 15
Steps:
- In a large cast-iron or other heavy skillet, stir-fry cabbage, bean sprouts and carrots in 1-1/2 teaspoons oil until tender; set aside. , In a small skillet, cook beef over medium heat until no longer pink, crumbling the meat; drain. Add to the vegetable mixture. Stir in the onions, sesame seeds, ginger, garlic, sesame oil, salt and pepper., Place about 1 tablespoon of 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. , Heat remaining oil in a large cast-iron skillet. Cook wontons in batches until golden brown, 1-2 minutes on each side, adding more oil if needed.
Nutrition Facts : Calories 47 calories, Fat 2g fat (0 saturated fat), Cholesterol 8mg cholesterol, Sodium 86mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
BEEF WELLINGTON FRIED WONTONS
These tasty appetizers scale down classic beef Wellington to an ideal party size. They feel fancy and fun! -Dianne Phillips, Tallapoosa, Georgia
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 3-1/2 dozen.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 47 calories, Fat 2g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 82mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
KONA K'S GROUND BEEF WONTONS
These wontons are much healthier and lower in fat than those made with ground pork (especially if you use extra lean ground beef). They freeze really well, so you can make a bunch and freeze them for later use (just steam them straight out of the freezer).
Provided by Kona K
Categories Lunch/Snacks
Time 35m
Yield 35-40 wontons, 10 serving(s)
Number Of Ingredients 10
Steps:
- Combine ground beef, napa cabbage, garlic, ginger and green onions in large bowl. Using your (clean) hands, combine all ingredients well.
- In another small bowl, mix the sesame oil, soy sauce, and salt and pepper.
- Pour the sesame oil mixture into the ground beef mixture, and mix well.
- Place a small amount of beef mixture (around 1 TB) in middle of wonton wrapper. Dip your finger into water, and trace around half the edge of the wonton wrapper. Fold the wrapper in half and use your fingers to crimp the edge shut. Make sure you don't put in too much mixture, or the wontons will explode.
- To cook -- if the wontons are fresh, steam for approximately 5-10 minutes (or until the inside is cooked thoroughly). If they are frozen, they will need to steam for about 5 minutes longer.
KONA K'S OVEN-BAKED GARLIC BABY POTATOES
A delicious and easy way to serve colorful baby potatoes. You can in/decrease amount of garlic according to your own personal preferences.
Provided by Kona K
Categories Potato
Time 50m
Yield 2-3 serving(s)
Number Of Ingredients 5
Steps:
- Pre-heat oven to 375 degrees.
- Spray baking spray with non-stick cooking spray.
- Throw potatoes into Ziploc baggie.
- Spray liberally with non-stick cooking spray (at least 5-6 sprays).
- Add salt, pepper, garlic and paprika. Shake well until potatoes are well-coated.
- Place on baking tray, in single layer.
- Bake for about 45-50 minutes, or until potatoes are tender.
BEEF AND SAUSAGE FRIED WONTONS
Crispy rolled wonton wrappers filled with an Oriental spiced beef and sausage filling, fried to perfection. Delicious dipped in Oriental sweet chile sauce.
Provided by Debbie Fowler
Categories Appetizers and Snacks Meat and Poultry Pork
Time 55m
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 337.8 calories, Carbohydrate 27.6 g, Cholesterol 50 mg, Fat 17.5 g, Fiber 1.1 g, Protein 16.6 g, SaturatedFat 5 g, Sodium 608.7 mg, Sugar 3.8 g
BEEF WONTONS
Wontons with a juicy beef and cheese filling. Serve with sweet and sour sauce.
Provided by mrs.marley
Categories Appetizers and Snacks Meat and Poultry Beef
Time 35m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 389.5 calories, Carbohydrate 45 g, Cholesterol 40.1 mg, Fat 15.9 g, Fiber 1.6 g, Protein 15.5 g, SaturatedFat 5.3 g, Sodium 508.7 mg, Sugar 0.3 g
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