GROUND BEEF WONTONS
Steps:
- Gather the ingredients.
- In a large pan, add olive oil and sauté chopped onions and celery until translucent. Lightly season with salt and pepper.
- Add ground beef, season with salt and pepper, and sauté until browned and cooked through.
- Line a mesh colander with paper towels and drain beef mixture for about 5 to 10 minutes to remove excess oil. This also allows the filling to cool prior to wrapping.
- Prepare your work station with a small bowl of cold water, wonton wrappers, and a tray for the finished wontons.
- Put a wonton wrapper on your work surface and place a heaping teaspoon of the meat mixture in the center of a wonton wrapper.
- Dip your finger in the water and moisten two adjoining edges of the wonton.
- 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 amount of excess air inside the wonton. Air will cause the wonton to "puff up" when fried.)
- Repeat with more wontons until all of the mixture is used.
- Heat canola oil in a medium pot on medium-high. The ideal frying temperature is about 375 F. If you do not have a thermometer, test the oil with a small piece of uncooked wonton wrapper and if the wrapper quickly bubbles and floats to the top, then the oil is ready.
- Fry no more than 4 wontons at a time so as not to crowd the pot. It only takes about 30 to 40 seconds on each side to fry the wontons to a golden color.
- Remove wontons from oil and drain on paper towels.
- Once wontons have cooled slightly, serve, with or without a dipping sauce.
Nutrition Facts : Calories 477 kcal, Carbohydrate 13 g, Cholesterol 27 mg, Fiber 0 g, Protein 11 g, SaturatedFat 4 g, Sodium 280 mg, Sugar 0 g, Fat 43 g, ServingSize 40 wontons (serves 10 to 16), UnsaturatedFat 0 g
VEGETABLE CURRY
This recipe calls for ingredients found in any grocery store, or that are already in your own kitchen. Delicious and easy to prepare. Make as spicy or mild as you want.
Provided by MRICHAR4
Categories World Cuisine Recipes Asian
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Heat the butter and olive oil in a large skillet over medium heat. Add the onion and carrots; cook and stir until tender. Season with curry powder, turmeric, salt, pepper, and red pepper flakes.
- Add the cauliflower and potatoes to the pan, and stir to coat with spices. Reduce heat to medium-low, cover, and simmer for 20 minutes, or until the potatoes are tender. Stir occasionally.
Nutrition Facts : Calories 371.1 calories, Carbohydrate 46.6 g, Cholesterol 30.5 mg, Fat 19.2 g, Fiber 10.2 g, Protein 7.6 g, SaturatedFat 8.4 g, Sodium 159.3 mg, Sugar 7.4 g
CHINESE WONTONS
These appetizers disappear quickly! They are also great dipped in a mixture of soy sauce and Worcestershire sauce.
Provided by Cocoa
Categories Pork
Time 35m
Yield 50 appetizers
Number Of Ingredients 12
Steps:
- Combine pork, garlic, ginger, soy sauce, sesame oil, and vegetables in a bowl.
- Separate wonton skins.
- Place a heaping teaspoon of filling in the center of the wonton.
- Brush water on 2 borders of the skin, covering 1/4 inch from the edge.
- Fold skin over to form a triangle, sealing edges.
- Pinch the two long outside points together.
- Heat oil to 450 degrees and fry 4 to 5 at a time until golden.
- Drain and serve with sauce.
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
PORK AND SHRIMP WONTON
Steps:
- Gather the ingredients.
- Process half of the shrimp and all the pork, ginger and seasonings in a food processor .
- Roughly chop the remaining shrimp and transfer to a medium bowl. Add the spring onions and the mixture from the processor to the bowl. Fold together to combine.
- Put 1 teaspoon of filling onto the center of the wonton wrapper and use your fingers to gently close the wrapper tightly. You can brush a little bit of water onto the edges to help the wrappers seal and stay closed. Sprinkle a thin layer of flour on a large plate. Place the wontons on the plate as you finish forming them.
- Bring a pot of water (or broth) to a boil. Drop in the wontons in batches and cook until they float to the top, about 5 minutes.
Nutrition Facts : Calories 162 kcal, Carbohydrate 18 g, Cholesterol 61 mg, Fiber 1 g, Protein 12 g, SaturatedFat 1 g, Sodium 721 mg, Sugar 1 g, Fat 4 g, ServingSize 10 servings, UnsaturatedFat 0 g
HOW TO MAKE EASY INDIAN SAMOSAS WITH WONTON WRAPPERS
Indian Samosas can be easy to make with the help of wonton wrappers. These can be baked, steamed, shallow fried or deep fried. Dip these beauties into savory chutneys or eat them plain. Make these ahead of time and cook them later or freeze them. Enjoy!
Provided by Tina
Categories Appetizer Recipes
Time 50m
Number Of Ingredients 10
Steps:
- Pre-heat oven to 375F.
- Brown meat in a large skillet over medium heat until cooked through, drain meat and return to skillet.
- Add next 5 ingredients and cook for 2 more minutes over medium heat, stirring often.
- Add cilantro and onions, stir and cook one more minute, set aside to cool.
- Scoop 1 tbs of meat mixture onto wonton, wet two sides with water and fold. Press the edge to make a seal. Set aside on a rimmed baking sheet. Repeat until all ingredients are used.
- Spray samosa dumplings with cooking spray and bake in oven until golden brown.
- Serve with your favorite savory dipping sauces. I used an apricot chutney this time.
Nutrition Facts : Calories 147 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 29 milligrams cholesterol, Fat 6 grams fat, Fiber 1 grams fiber, Protein 10 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 2 Samosas, Sodium 229 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
More about "curry beef wontons food"
CHINESE FRIED WONTONS • STEAMY KITCHEN RECIPES GIVEAWAYS
From steamykitchen.com
Reviews 76Category AppetizerCuisine Asian, ChineseTotal Time 35 mins
- In a large bowl, add the meat, ginger, garlic, green onions, soy sauce, oyster sauce, curry powder and kale and mix well to combine. To make the egg wash, in a small bowl, add the water and egg and whisk with a fork.
- To assemble the wontons, place a wonton wrapper flat in the palm of your hand. If frying, add 1 teaspoon of mixture to the center of the wrapper. If boiling, add 1 tablespoon of the mixture. Dip a finger in the egg wash, and paint all 4 edges with the wash. Fold the wonton in half, corner to opposite corner to make a triangle. Seal tightly all around. Make sure there are no air pockets or holes in the wonton. Fold the longer two triangle points together and seal to make the wonton shape.
- Place folded wonton on a clean, dry plate or baking sheet and cover with plastic wrap to avoid drying out. When wontons are all folded, you can store or freeze.
- To fry wontons, add 1 to 1 1/2 inches of cooking oil to a wok or pot. Heat the oil until it reaches 375F. Add a few wontons to the oil to fry, turning occasionally until they are golden brown. Remove them to a draining rack placed over a baking sheet so they can drain excess oil.
SPICY BEEF WONTONS RECIPE - TABLESPOON.COM
From tablespoon.com
Cuisine ChineseCategory AppetizerServings 25Total Time 45 mins
- Mince the steak finely. Combine steak with scallions, peppers, soy sauce, and sesame oil in a bowl.
- Take one wonton wrapper and lay it flat on a clean, dry surface. Place one heaping teaspoon of filling on the wrapper.
- Wet the edges of the wrapper with water and fold the wrapper over, corner to corner, to make a triangle. Pick up the wonton and make a crimp in the middle, then fold the two bottom ends of the triangle so they overlap slightly. Add a dab of water on the two ends to hold them in place.
THAI COCONUT CURRY BEEF IN CRISPY WONTONS | THE ENDLESS …
From theendlessmeal.com
4.5/5 (2)Total Time 5 hrs 45 minsCategory AppetizerCalories 27 per serving
- Heat the oil over high heat in a large heavy bottomed pot. When the oil is hot, add beef and sear on all sides until it is dark brown. Make sure not to crowd the pan; you will probably need to work in batches. Keep a close eye on the beef as you sear it, you want it to be dark brown but not to burn. If you think it is getting too close to burning remove the pot from the element for a minute before continuing.
- Remove each piece of beef from the pot when it is dark brown and seared on all sides. Once all pieces are finished remove the pot from the element.
- Add the coconut milk all at once and stir to remove any brown bits from the bottom of the pan. Add all other coconut beef ingredients and stir well.
FRIED BEEF WONTON RAVIOLI RECIPE - TABLESPOON.COM
From tablespoon.com
Cuisine ItalianCategory EntreeServings 22Total Time 1 hr 15 mins
- In medium bowl, mix beef, ricotta cheese, mozzarella cheese, 1/2 cup of the Parmesan cheese, the garlic, salt, black pepper and pepper flakes.
- Place 4 wonton wrappers on work surface. Brush edges of each wrapper with egg. Place rounded tablespoon of beef mixture in middle and flatten, leaving 1/2-inch border all the way around wrapper. Place another wrapper on top of each filled wonton, stretching dough gently to fit if necessary; press edges firmly to seal. Repeat with remaining wrappers and filling.
- In 12-inch nonstick skillet, heat oil over medium-high heat until hot. Place 4 to 5 wonton ravioli in skillet; cook 3 to 4 minutes, turning once, until both sides are brown and filling is cooked through. Drain on paper towels. Repeat with remaining ravioli.
- Meanwhile, in 5- or 6-inch cast-iron skillet or 2-quart saucepan, heat pasta sauce over medium heat to simmering. Remove from heat; sprinkle remaining 1/4 cup Parmesan cheese over top. Serve warm sauce with fried ravioli.
ASIAN BEEF IN CRISP WONTON CUPS - RECIPE - FINECOOKING
From finecooking.com
5/5 (2)Category AppetizersCuisine AsianCalories 140 per serving
10 BEST GROUND BEEF WONTON WRAPPERS RECIPES - YUMMLY
From yummly.co.uk
10 BEST GROUND BEEF WONTON WRAPPERS RECIPES | YUMMLY
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GROUND BEEF CURRY RECIPE & VIDEO - SEONKYOUNG LONGEST
From seonkyounglongest.com
5/5 (1)Total Time 15 minsServings 6Calories 183 per serving
- Heat a wok or a thick bottom pot over medium heat, add cooking oil. Add ground beef and breakdown into small pieces. Cook 3 to 4 minutes or until fully cooked.
- Add chopped garlic, ginger, carrot and onion. Stir fry with beef until you can smell aroma, about 3 to 4 minutes. Pour 1 1/2 cup water and chicken stock, bring it to boil. When it’s boiling, add curry sauce block, ketchup and worcestershire sauce. Stir to combine all sauces with liquid. Bring it to light simmer and keep simmering 3 to 5 minutes.
- Curry is ready, so you can serve on top of warm cooked rice as I did or toss in noodles, super yum! If you want to, you can top it with any style of egg you prefer, I topped with hot spring egg. Garnish with dried or fresh parsley and it’s done! Enjoy!
CURRY BEEF DUMPLINGS - CHINA SICHUAN FOOD
From chinasichuanfood.com
4.8/5 (4)Category AppetizerCuisine ChineseCalories 400 per serving
- Chop ginger and leek onion. Transfer to a bowl, add Sichuan peppercorn and pour in around 4 tablespoons of hot boiling water. Set aside and let it cool down to room temperature.
- To make the dough, add a small pinch of salt in the flour and stir in 1/4 cup hot boiling water firstly. This will make a small portion of the dough slightly cooked and then stir in cold water too. Knead for 6-7 minutes until not sticky at all. Brush some oil on surface and cover with wet cloth. Set aside for half an hour.
- To make the dumpling filling, add salt and pepper, mix well. Then strain the ginger water prepared in step 1 in by 2 batches. Stir the beef after adding liquid content until all the liquid is well absorbed. Then crack in eggs and then sesame oil. Continue stirring one direction until the filling because sticky.
- Melt golden curry with 2 tablespoons of hot boiling water. Add chopped onion, curry paste in the filling and mix well. If you feel the filling is too watery and hard to handle. Place in fridge to harden slightly.
CURRIED BEEF DUMPLINGS RECIPE - STEAMY KITCHEN RECIPES ...
From steamykitchen.com
Reviews 31Estimated Reading Time 5 mins
- In a large bowl, combine: ground beef, ginger, garlic, curry powder, soy sauce cornstarch, salt, sesame oil, just ONE of the eggs, bell pepper and green onion. Mix thoroughly.
- In a small bowl, combine the final egg and 1 tablespoon water and whisk to make the egg wash.
- Place one wonton wrapper in your hand or flat on the table. Lightly brush a thin layer of the egg wash around the edges of the wrapper. Scoop 1 tablespoon of the beef mixture into the center of the wrapper. Pull the sides of the wrapper up and push together slightly to stick to the meat mixture. The bottom of the dumpling should be flat so it can stand up in the pan.
- Repeat until all the wrappers and filling are used up, making sure to cover any finished dumplings and the unused wrappers with plastic wrap or a barely damp towel to keep them from drying out.
RED CURRY CHICKEN WONTONS WITH PLUM SAUCE - FOOD NETWORK
From foodnetwork.com
5/5 (19)Author The Hearty BoysCuisine AsianCategory Appetizer
- Put the chicken, lime juice, honey, red curry paste, and cilantro into a medium bowl and mix well by hand.
- Lay out 10 wonton wrappers in a row. Put 1 heaping teaspoon of the chicken mixture into the center of each square. Working quickly, dip your fingers into the water and moisten the edges of the wonton. Fold it over the filling to form a triangle, pressing well to seal. Curl the 2 points in towards each other, moisten 1 point and press them together to form a bishop's hat. Repeat with the remaining wontons and freeze. The recipe may be made up to this point 1 week in advance.
- Pour 3 inches of the vegetable oil into a large saucepan and place over medium heat until a bread cube dropped into the oil browns within 30 seconds. When ready to cook, drop the wontons into the hot oil in batches of 6 until puffed and golden, about 3 minutes. Remove and let the excess oil drain. Garnish with chopped chives and serve with Golden plum sauce on the side.
CRISPY GREEN CURRY CHICKEN WONTON BITES - FIFTEEN SPATULAS
From fifteenspatulas.com
5/5 (1)Total Time 1 hr 25 minsCategory AppetizerCalories 68 per serving
- Make the green curry chicken salad by mixing to combine the chopped chicken, scallions, cilantro or parsley, lime juice, green curry paste, mayonnaise, and coconut milk. Let this mixture sit in the fridge for at least an hour, so the flavors meld. If you can even make this a day ahead of time, the flavors will be optimal the next day.
- Brush each wonton wrapper with vegetable oil on both sides, then nestle it into the bottom of a 12-cup mini muffin pan. Repeat until the pan is filled, then sprinkle the wonton wrappers with salt. Bake for 10 minutes, until the wontons get golden brown and crispy. Let them cool down on a wire rack, and repeat with the remaining 12 wonton wrappers, so you have 24 wonton cups total.
- Once the wonton cups have cooled down, fill each one with a heaping pile of the green curry chicken salad. And be generous here! Garnish with snipped chives, and serve!
BEEF WONTONS WITH GREEN ONION | EASY GINGER AND GROUND ...
From victoriahaneveer.com
Cuisine ChineseCategory WontonServings 5Total Time 30 mins
- 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).
- 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.
- 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).
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