Beef Wellington Fried Wontons Recipe photo by Taste of Home
Total Time: Prep: 35 min. Cook: 25 min.
Makes: 3-1/2 dozen
Ingredients
1/2 pound lean ground beef (90% lean)
1 tablespoon butter
1 tablespoon olive oil
2 garlic cloves, minced
1-1/2 teaspoons chopped shallot
1 cup each chopped fresh shiitake, baby portobello and white mushrooms
1/4 cup dry red wine
1 tablespoon minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (12 ounces) wonton wrappers
1 large egg
1 tablespoon water
Oil for deep-fat frying
Directions
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.
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