How to Make Pan Fried Beef Wontons

Nutrition Facts (per serving)
477	Calories
43g	Fatty
13g	Carbs
11g	Protein

Show Full Diet Label Hide Full Diet Label

×

Diet Facts
Servings: ten to sixteen
Corporeality per serving
Calories	477
% Daily Value*
Full Fat 43g	55%
Saturated Fat 4g	19%
Cholesterol 27mg	nine%
Sodium 280mg	12%
Full Carbohydrate 13g	5%
Dietary Fiber 0g	ii%
Total Sugars 0g
Protein 11g
Vitamin C 0mg	1%
Calcium 14mg	ane%
Atomic number 26 2mg	9%
Potassium 164mg	3%
*The % Daily Value (DV) tells y'all how much a food in a food serving contributes to a daily diet. 2,000 calories a day is used for general diet advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Wontons are flour-based wrappers filled with various meat and vegetable mixtures that are so deep-fried until crispy. Basis beef wontons are an easy appetizer to make at home, only can too be enjoyed as a meal or even a snack.

Wontons are likewise a pop nutrient item at Japanese Obon festivals in the West, a Buddhist tradition that dates back more than 500 years. Wonton plates are often sold equally a meal with rice, salad, and tsukemono (pickles).

Y'all'll find that wontons are folded in a number of ways, but most Japanese wontons are often folded into simple triangles. This shape is not only like shooting fish in a barrel to brand but also quick to fix, which is important if yous are preparing large quantities.

Click Play to Run across This Ground Beef Fried Wonton Recipe Come up Together

"This is an like shooting fish in a barrel starter wonton recipe. The simple folded shape makes for an like shooting fish in a barrel, fun project to do with the kids. The filling can exist contradistinct to taste, adding scallions, using sesame oil, etc. A soy-and-vinegar dipping sauce is typically served with these, as the acid plays nicely with the fried wrappers." —Rick Horiike

• one teaspoon olive oil

• 1 pocket-sized onion, chopped, about 1/two cup

• one pocket-sized celery stem, chopped, about 1/4 loving cup

• 1 pound extra-lean ground beef

• 1 teaspoon salt, or more to taste

• 1/viii teaspoon blackness pepper, or more to taste

• Cold water

• i (12-ounce) package wonton wrappers

• 2 to 3 cups canola oil, for frying

1. Get together the ingredients.

   The Spruce / Maxwell Cozzi

2. In a big pan, add olive oil and sauté chopped onions and celery until translucent. Lightly flavour with salt and pepper.

   The Bandbox / Maxwell Cozzi

3. Add together ground beef, season with salt and pepper, and sauté until browned and cooked through.

   The Spruce / Maxwell Cozzi

4. Line a mesh colander with paper towels and drain beefiness mixture for about five to ten minutes to remove backlog oil. This also allows the filling to cool prior to wrapping.

   The Spruce

5. Prepare your work station with a small bowl of cold water, wonton wrappers, and a tray for the finished wontons.

   The Spruce / Maxwell Cozzi

6. Put a wonton wrapper on your work surface and place a heaping teaspoon of the meat mixture in the center of a wonton wrapper.

   The Spruce / Maxwell Cozzi

7. Dip your finger in the water and moisten two bordering edges of the wonton.

   The Spruce / Maxwell Cozzi

8. Fold dry edges over meat mixture and seal with moistened edges, pressing firmly and sealing the triangular-shaped wonton closed. (When sealing, try and minimize the corporeality of excess air within the wonton. Air will crusade the wonton to "puff upward" when fried.)

   The Bandbox / Maxwell Cozzi

9. Repeat with more than wontons until all of the mixture is used.

   The Spruce / Maxwell Cozzi

10. Oestrus canola oil in a medium pot on medium-high. The ideal frying temperature is about 375 F. If you do not accept a thermometer, test the oil with a pocket-size piece of uncooked wonton wrapper and if the wrapper quickly bubbles and floats to the elevation, then the oil is fix.

    The Bandbox / Maxwell Cozzi

11. Fry no more than 4 wontons at a time so every bit not to crowd the pot. Information technology only takes well-nigh 30 to 40 seconds on each side to fry the wontons to a aureate color.

    The Spruce / Maxwell Cozzi

12. Remove wontons from oil and bleed on paper towels.

    The Bandbox / Maxwell Cozzi

13. One time wontons have cooled slightly, serve, with or without a dipping sauce.

    The Spruce / Maxwell Cozzi

What'southward the Difference Between Wontons and Dumplings?

Wontons are basically fried dumplings that are filled with a mix of vegetables and meat, typically ground beef or pork. Wontons wrappers are typically thinner and made with wheat flour, whereas dumplings can be made from spud or wheat flour. Both can be boiled, steamed, or fried.

Variation

Feel free to substitute ground chicken, turkey, or pork as lower-fatty alternatives. You tin can besides fill wontons with shrimp or even crab and cheese.

How to Serve Wontons

While these wontons can be enjoyed every bit is, sometimes they're served with a dipping sauce. A simple sauce that is very like shooting fish in a barrel to prepare is a mixture of equal parts ketchup and Japanesetonkatsu sauce. Another like shooting fish in a barrel sauce idea is using a bottled jar of duck sauce (which is similar to a mixture of apricot preserves) and savory ingredients such as garlic, soy sauce, vinegar, and chili.

How to Store Beef Wontons

Like many fried foods, wontons are best the 24-hour interval they are made. Notwithstanding, they tin exist stored in the refrigerator for 2 to 3 days and reheated in a frying pan on the stove top in hot oil, so every bit to crisp upwards.

If you would like to make the filling ahead of time, information technology is good for up to two days in advance, and can be cooked and frozen ahead of time as well.

Rate This Recipe

I don't like this at all. It'due south not the worst. Sure, this will practise. I'm a fan—would recommend. Astonishing! I love information technology! Cheers for your rating!

mccaffreysyclee1962.blogspot.com

Source: https://www.thespruceeats.com/ground-beef-wontons-2031543

Share this post