Cocktail Recipes, Spirits, and Local Bars

Crispy beef wontons recipe

Crispy beef wontons recipe


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Beef mince

These tasty morsels are a little labour intensive, but the results are really worth it. Serve with your favourite dipping sauce.

22 people made this

IngredientsServes: 12

  • 800g wonton wrappers
  • 675g minced beef
  • 1 (225g) tin water chestnuts, drained and finely chopped
  • 1 medium onion, finely chopped
  • 2 sticks celery, chopped
  • salt and pepper to taste
  • 2 dashes Worcestershire sauce
  • 4 tablespoons vegetable oil, divided

MethodPrep:25min ›Cook:20min ›Ready in:45min

  1. In a large frying pan, brown the beef in 2 tablespoons vegetable oil over medium heat. Mix in water chestnuts, onion, celery and Worcestershire sauce until combined; there is no need to cook the vegetables. Season to taste with salt and pepper.
  2. Place one tablespoon of the beef mixture into the centre of each wonton wrapper. Fold the sides of the wrapper over the filling, then roll the wrapper up around the filling egg roll style.
  3. In an electric deep-fat fryer or a heavy saucepan, heat oil to 190 degrees C. Deep fry wontons until golden brown; fry in batches to maintain an even temperature. Once cooked, place on kitchen towels to drain. Serve warm.

Recently viewed

Reviews & ratingsAverage global rating:(17)

Reviews in English (16)

by Irene

My husband really liked them, too. I altered the recipe a little by adding onions instead of celery, 1 cup of cooked rice, 4 tablespoons of soy sauce, and some more spices. I only used 1 pkg of wonton wrappers, which made 60 wontons. The rating I gave for Quickness is low, only because wrapping wontons is never quick.-28 Jul 2000

by CLEARLYCLARDY

Tasty little Wontons! I would actually called them "mini-egg rolls" as they look and taste more like egg rolls. My husband (who cannot stand egg rolls OR won tons LOVED THESE!!). I did adjust the recipe by adding a bit more worcestershire. There were two things I was confused about: 1) How to roll them. Basically just imagine you are rolling a tiny egg roll - just barely tuck in the sides and them roll them the long way. 2) Should I drain the grease before adding veggies? The original recipe said to add oil to the ground beef & this confused me... DEFINITELY drain before adding veggies. ANYWAY - they were REALLY GOOD and I will DEFINITELY make them again.-04 Jan 2006

by KAA

This great recipe is my husband's favorite. The hardest part is remembering to thaw the meat. But it really takes no time at all. It is definitely kid-freindly, because there aren't any real strange ingredients and they can eat it with their hands!!! The first time I made these, my husband ate 14 himself. He loves it when I make these!-22 Jun 2000


Beef Wontons recipe (a #FabFam family favorite!)

One of our all-time favorite dinners is ground beef wontons. My hubby and I love them, and the kiddos fight over the last one every time. I first learned to make beef wontons from my mom, and have fond childhood memories of helping her assemble them in the wrappers. Over the years I’ve made the recipe my own with some ingredient tweaks, and our family truly loves them. You should see the way everyone lights up when they see me bring home wonton wrappers from the grocery store! Today I’m sharing my beef wonton recipe. I hope you get as much enjoyment out of it as we do!

If you’re ready to get cooking, you can Jump to Recipe at the bottom of this post. For some of my tips for preparing these beef wontons (along with some step-by-step instructions with photos), keep reading.


You may have heard of moo shu pork, but have you tried the vegetarian version?

This dish takes the classic sweet and salty hoisin sauce but (surprise twist!) drizzles it over stir-fried veggies instead of meat.

Oh, and it&rsquos also served with scrambled eggs and Mandarin pancakes. It&rsquos breakfast-for-dinner, Chinese style!


Crunchy Baked Wontons Recipe

Fancy crunchy wontons but don’t want to use a deep fat fryer? The answer is to make the wontons like usual but then bake them in the oven. They will be really crunchy but lower in fat and calories.

  • Author: Victoria Haneveer
  • Prep Time: 15 mins
  • Cook Time: 7 mins
  • Total Time: 22 mins
  • Yield: 6 1 x
  • Category: Wonton
  • Cuisine: Chinese

Ingredients

  • ½ lb (250g) lean ground (minced) beef
  • ¼ grated onion or ½ teaspoon onion powder
  • 2 oz ( 60g ) cream cheese, at room temperature
  • 2 tablespoons grated Cheddar cheese
  • 1 egg
  • 4 tablespoons finely diced red bell pepper
  • 2 tablespoons taco seasoning
  • 4 tablespoons finely diced green bell pepper
  • 2 tablespoons dry breadcrumbs
  • 2 tablespoons minced fresh cilantro (fresh coriander)
  • 36 square wonton wrappers
  • 1 lightly beaten egg white

Instructions

  1. Combine the beef with the onion, both kinds of cheese, breadcrumbs, taco seasoning, cilantro, the whole egg and the bell pepper in a bowl. Use parchment paper to line a pair of baking sheets.
  2. Arrange the wonton skins on a dry work surface and add a heaped teaspoon of filling in the center of each one. Scrunch the tops of the wontons up so they look like half-open moneybags. Alternatively you can close them, sealing the edges, to make triangle shapes of another wonton shape.
  3. Arrange the finished wontons on the baking sheets, cover with plastic wrap and chill for 20 minutes. Preheat the oven to 500 degrees F (260 degrees C) and bake the beef wontons for 7 minutes or until the wonton wrapper is golden brown and the filling is cooked. Serve hot.

You can see how these crunchy little treats just make you want to grab one and, served hot from the oven, these are appetizers which nobody is able to resist. The ground beef in these baked beef wontons is so good combined with the other ingredients and the amazing crispy wonton wrapper makes the perfect base.

Whether you want to make a treat for your family or an appetizer for a dinner party or another get-together, you can’t go wrong with a baked wonton recipe. These are healthier than fried wontons, but every bit as flavorful. They are also quick to prepare and they don’t take long to bake either.


11 Ingredients

Check out the recipe ingredients to build your shopping list!

  • 1 Package Impossible™ Beef
  • 24-30 Wonton Skins
  • 12 Pieces of Plant-based Shrimp
  • 12-18 Pieces of Pineapple
  • 12-18 Pieces of Green Chilli Peppers
  • 6-9 Slices Plant-based BBQ Pork
  • Frying Oil (as needed to cover wontons)
  • 3 Tablespoons Ketchup
  • 6 Tablespoons White Vinegar
  • 3 Tablespoons Sugar
  • 3/4 Cups Water

Wontons are best eaten fresh. If by some miraculous reason there are leftovers, it can be stored in an airtight container in the refrigerator for a few days. When ready to eat, reheat in the toaster oven or fry again to bring back the crunch. You can also freeze the wrapped wontons before they are fried. Be sure to lay the wonton flat when freezing to prevent sticking.


Yes it’s true- the most common way to prepare dove meat is to wrap it with bacon. Believe me when I tell you that you will NOT miss the bacon from this recipe. Yes, we can all agree bacon is delicious. But bacon also has a super powerful flavor thanks to the pork fat and the smoke, and those heavy flavors can often overpower more delicate meats. In that case, we’re gonna let the actual flavor of the wild game meat be the star of the dish.

I gotta tell you, I love this recipe because the dove cooks perfectly in about three minutes, and there’s so much texture going on! Super crispy wonton wrappers with soft and melty cream cheese… they really are THAT good. Even better – since each wonton uses half a dove breast, it makes the meat go further than traditional dove recipes.

And though the filling only has three ingredients, they all play an important role. Especially the seasoning. I use Hardcore Carnivore Amplify, which is a ‘mega-savory flavor dust” full of umami flavors that is perfect for flavoring the cream cheese. It gives it a “I dunno what that is, but it’s DELICIOUS” edge. It nearly tastes like mac’n’cheese powder, but there’s no cheese in it! You can grab a bottle here.

A note on getting your wontons crispy: the oil temperature is the key to ensuring the wontons are extremely crispy and not soggy. Optimal frying temp is 350-375f. Any lower than this, and the wrappers will just soak up all the oil and become greasy. I recommend using a quality thermometer to monitor the temperature. Remember, the oil temperature will drop as you add food, so let it come back up to temp between batches.

Once assembled, the wontons can be frozen or kept in the fridge for no more than 6 hours (or they will start to go soggy).

Crispy Cream Cheese & Dove Wontons

Ingredients

  • 12 wonton wrappers
  • 1/3 cup cream cheese, softened
  • 1 tablespoon Hardcore Carnivore Amplify
  • 6 dove breasts
  • 4-6 cups of oil for frying

Instructions

  1. In a bowl, combine softened cream cheese with Hardcore Carnivore Amplify. Cut each dove breast in half.
  2. Assemble a wonton by placing a teaspoon of seasoned cream cheese in the middle, then topping with a piece of dove breast. Use your finger to run some water along two of the edges to act like glue, then fold the wonton over the filling and seal. Repeat until all wontons are formed.
  3. Heat the oil in a pan until it reaches 350-375. Fry the wontons in batches, making sure not to overcrowd the pan, about 1-2 minutes. Flip to brown the other side and cook a further 1-2 minutes. The wonton is ready when the exterior is golden and bubbling.
  4. Drain on a rack or paper towel. Cool for 2-3 minutes then serve.

By Jess Pryles

Jess Pryles is a full fledged Hardcore Carnivore. She's a live fire cook, author, meat specialist and Meat Science grad student. She's also a respected authority on Texas style barbecue. Australian born and raised, she now lives in Texas.


Simple Steps How To Make Crispy Chicken Wonton:

Finely chop the spring onions and mix it with chicken mince, ginger, garlic, seasonings, and spices. Stir well to combine all ingredients evenly, until the fillings become a sticky paste.

I use chicken mince in this recipe, but you can also add prawns and make it into Crispy Prawn (Shrimp) Wonton!

How To Wrap Wonton

To wrap the wontons, place one wonton wrapper in your palm, add 1 teaspoon of fillings in the middle of the wrapper. Wet the edges of the wonton paper with water. Fold the wonton into a triangle shape, press the edges to seal it. Pull the corners of the triangle and wet one side and overlap the corners and press hard to seal it. ( Check out my step-by-step cooking video on how to make crispy wonton. )

Pre-heat oil between 330-350°F, deep fry the wontons until crispy golden brown. Remove from oil and place it into a paper towel or cooling rack first.

How To Make Chilli Dipping Sauce

To make the chilli dipping sauce, mix all the dipping sauce ingredients in a bowl.

If you love Asian appetizers, check out more of our Easy Asian Starter Recipes here :

If you enjoy our recipe, please leave a comment and give us a rating! If you’ve tried this recipe, tag me on social medias, I would love to see your creations! Follow me on social medias Facebook, Instagram and Pinterest for latest updates.


Juicy Minced Beef Wontons

Wonton fillings vary hugely but beef is a good one because it offers a rich, meaty taste, and combines nicely with the other flavors used like the sesame oil and ginger. The result is really good.

  • Author: Victoria Haneveer
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 5 1 x
  • Category: Wonton
  • Cuisine: Chinese

Ingredients

  • 1 ½ lbs (750g) lean ground (minced) beef
  • 2 tablespoons minced garlic
  • 2 finely chopped green (spring) onions
  • 1 tablespoon soy sauce
  • 1 egg
  • ½ tablespoon sesame oil
  • 1 teaspoon minced ginger
  • Salt and black pepper, to taste
  • 40 wonton wrappers

Instructions

  1. Mix the ground beef with the garlic, ginger, egg and green onions and use your bare hands to combine everything. Mix the sesame oil, soy sauce, salt and pepper together and pour this into the beef mixture. Mix well. Lay out the wonton wrappers and divide the beef mixture between them (you can do them one by one, using about a tablespoon of filling in each, or lay them all out if you have a big work surface).
  2. Dip your finger in water and trace along half the wonton wrapper edge, folding the wrapper over to make a triangle and pressing the edges shut, squeezing out any excess air as you go.
  3. Steam the wontons for 8 minutes in batches or until the inside is cooked through (you will have to open one to check). If you are freezing them and then cooking them from frozen, they will need an additional 5 minutes in the steamer. These wontons can also be poached (cook them in simmering water until they float to the surface).

So are you going to give this ground beef wontons with green onion recipe a try? You know, ground beef is not as popular in Chinese cuisine as ground pork, but it does give wontons a particularly rich and meaty flavor, especially when you add other tasty ingredients to your wonton filing recipe like green onions, garlic and sesame oil.

Ground beef can be extra-lean, lean, regular or fatty, but pick lean ground beef for most wonton recipes, since the other ingredients will keep the beef moist and steaming or poaching the wontons does not encourage the meat or the wontons to dry out. From the picture you can see how some of your ingredients will look. Although the stack of wontons is uncovered in the photo, cover yours with a damp cloth to stop them drying out.


To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F

Cook the Meal

If using oven, preheat to 375 degrees. Thoroughly rinse any fresh produce and pat dry. Combine noodles, shredded beef, slaw mix, sauce, and Sriracha (use less if spice-averse) in provided tray. Cover tray with a damp paper towel. Microwave until warmed through and beef reaches a minimum internal temperature of 145 degrees, 5-8 minutes. If using oven, place on a baking sheet and bake uncovered in hot oven until the dish is heated through and beef reaches a minimum internal temperature of 145 degrees, 8-10 minutes. Carefully remove tray from microwave. Garnish with wontons. Bon appétit!

Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.



Comments:

  1. Merlow

    Not wasting superfluous words.

  2. Nijind

    Sorry, I deleted the message

  3. Dekle

    Exactly! We think that it is good thinking. And she has a right to life.

  4. Sinclair

    I can say a lot on this subject.

  5. Gram

    I apologise, but it not absolutely that is necessary for me. There are other variants?



Write a message