Ground Beef Wontons Food

KONA K'S GROUND BEEF WONTONS

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.

CHEESEBURGER WONTONS

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Spoon about 1/2 teaspoon ground beef and 1/2 teaspoon Colby-Monterey Jack cheese onto the center of each wonton wrapper. Fold each wrapper into a triangle and seal edges together with water.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). The vegetable oil will be ready when bubbles form around the end of a wooden spoon inserted in the oil.
• Fry wontons in the hot oil until golden brown, 2 to 3 minutes per side. Remove wontons with a slotted spoon and transfer to a paper towel-lined plate.

BEEF AND VEGETABLE WONTONS

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

Steps:

• Heat 1 1/2 teaspoons oil in a skillet over medium-high heat. Add cabbage, bean sprouts, and carrots; saute until tender, 6 to 8 minutes. Transfer vegetable mixture to a large bowl.
• Place beef in the same skillet; cook and stir until no longer pink, 5 to 7 minutes. Drain beef into the bowl with the vegetable mixture. Add green onions, beaten egg, garlic, sesame oil, sesame seeds, salt, pepper, and ginger. Mix filling well.
• Separate and place wonton wrappers onto a flat work surface. Spoon 1 tablespoon of the filling onto the center of each wrapper. Use your finger or a pastry brush to lightly moisten edges of wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press edges together to seal wontons.
• Heat remaining 2 tablespoons oil in a large saucepan to 375 degrees F (190 degrees C). Place wontons in the hot oil; fry until lightly browned, 1 to 2 minutes per side.

FIESTA WONTONS

Steps:

• In a medium bowl, combine the beef, onion, cream cheese, cheddar cheese, egg, bread crumbs, taco seasoning and cilantro.
• Line a baking sheet with parchment paper. Place the wonton squares on a dry work surface. Place 1 mounded teaspoon of the meat mixture in the middle of each wonton. Brush the wonton's edges with egg white and fold to seal in a triangle. Place the wontons on the baking sheet. Cover and refrigerate for 20 minutes.
• In a deep heavy pot, heat the canola oil to 375 degrees. Fry the wontons until golden brown, about 1 minute per side. Remove with a slotted spoon and drain on paper towels.
• You could also preheat the oven to 500 degrees. Brush the wontons with the lightly beaten egg white and bake for 7 to 8 minutes.
• Garnish with cilantro leaves and serve with salsa.

AIR-FRYER BEEF WELLINGTON WONTONS

Steps:

• Preheat air fryer to 325°. 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. 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 batches, arrange wontons in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until lightly browned, 4-5 minutes. Turn; spritz with cooking spray. Cook until golden brown and crisp, 4-5 minutes longer. Serve warm. , Freeze option: Cover and freeze unbaked wontons on parchment-lined baking sheets until firm. Transfer to freezer containers; return to freezer. To use, cook pastries as directed.

AIR FRYER BEEF WONTONS

Steps:

• Combine ground beef, green onions, salt, garlic powder, pepper, and ginger in a bowl; mix well.
• Preheat the air fryer to 350 degrees F (175 degrees C).
• Place several of the wonton wrappers on a plate or a cutting board without overlapping. Pour some water into a small bowl next to the plate.
• Form about 1 tablespoon of beef mixture into a ball and place on one side of each wrapper. Dip your fingertips in the bowl of water and swipe some water around the edges of the wonton wrappers. Fold the wontons in half so that they form a triangle around the beef mixture. Wet your fingers with additional water and pinch the edges of the wrapper together. Place folded wontons onto plates, making sure they don't overlap, while you assemble the remaining wontons.
• Brush one side of the wontons lightly with sesame oil. Place a single layer of wontons into the air fryer basket, oiled side down. Brush the tops lightly with additional sesame oil.
• Air fry for 4 minutes, then carefully flip the wontons with tongs. Cook on the second side until the wontons are crispy and the edges are golden brown, 3 to 4 more minutes. Transfer wontons to a paper towel-lined plate and let cool while you cook the rest of the wontons in batches.

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.

KOREAN WONTONS

Steps:

• In a wok or large skillet, stir-fry cabbage, bean sprouts and carrot in 1 1/2 tsp oil until tender; set aside.
• In a small skillet, brown ground beef until cooked through; drain and add to vegetable mixture.
• Stir in the green onions, sesame seeds, ginger, garlic, sesame oil, salt and pepper.
• Place about 1 tbsp of filling in the center of each wonton wrapper.
• Combine egg and water.
• Moisten edges of wonton wrappers with egg mixture; fold opposite corners creating a triangle and press edges together to seal.
• Heat remaining vegetable oil (2 tbsp) in a large skillet.
• Cook wontons in batches for 1-2 minutes on each side or until golden brown.
• Add additional oil if needed.

BEEF AND BROCCOLI WONTONS WITH GINGER DIPPING SAUCE

Steps:

• Blend 4 tablespoons soy sauce, 1/4 cup ginger, vinegar and honey in small bowl.
• Combine beef and next 6 ingredients in medium bowl. Mix in remaining 2 tablespoons soy sauce and 2 teaspoons ginger. Place several wrappers on work surface; brush edges lightly with water. Place heaping 1 teaspoon beef filling in center of each. Fold wrappers diagonally in half, pressing edges to seal. Place wontons on waxed paper. Repeat with remaining wrappers and filling.
• Preheat oven to 250°F. Heat 1/2 tablespoon oil in heavy large skillet over medium heat; add 1/4 of wontons. Fry until wontons are golden and filling is cooked through, about 3 minutes per side. Transfer to baking sheet; keep warm in oven. Repeat frying with remaining wontons, using 1/2 tablespoon oil per batch. Serve wontons with sauce.