|Nutritional Guidelines (per serving)|
|Servings: 40 wontons (serves 10 to 16)|
|Amount per serving|
|% Daily Value*|
|Total Fat 39g||49%|
|Saturated Fat 4g||18%|
|Total Carbohydrate 4g||2%|
|Dietary Fiber 2g||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Wontons are flour-based wrappers filled with various meat and vegetable mixtures and then deep fried until crispy. Ground beef wontons are an easy appetizer to make at home, but can also be enjoyed as a meal or even a snack. “Wonton plates” are often sold as a meal with rice, salad, and tsukemono (pickles). Wontons are also a popular food item at Japanese obon festivals in the West, a Buddhist tradition that dates back over 500 years.
You’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 easy to make but also quick to prepare, which is important if you are preparing large quantities.
- 1 teaspoon olive oil
- 1 small onion (chopped, about 1/2 cup)
- 1 small celery stalk (chopped, about 1/4 cup)
- 1 teaspoon salt, or more to taste
- 1/8 teaspoon black pepper, or more to taste
- 1 pound extra lean ground beef
- Cold water
- 1 (12-ounce) package wonton wrappers
- 2 to 3 cups canola oil (for frying)
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 the dry edges over the meat mixture and seal with the 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 the oil and drain on paper towels.
Serve once the wontons have cooled slightly, either with or without a dipping sauce.
In broad terms, a wonton is essentially a fried Chinese dumpling that is filled with a mix of vegetables and meat, typically ground pork or beef. In this recipe, feel free to substitute ground chicken, turkey, or pork as lower-fat alternatives. You can also fill wontons with shrimp or even crab and cheese.
While these wontons can be enjoyed as is, sometimes they're served with a dipping sauce. A simple sauce that is very easy to prepare is a mixture of equal parts ketchup and Japanese tonkatsu sauce. Another easy 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.