Beef Wontons recipe (a #FabFam family favorite!) - Fab Everyday (2024)

FAQs

What kind of meat is in a wonton? ›

Wonton filling can be made from a variety of ingredients and each family has its own preferences and go-tos. My dad makes his filling in classic Cantonese style using pork and shrimp.

Spray the wontons with oil and place them in the air fryer basket without overlapping. (You can use a perforated parchment sheet on the bottom to prevent sticking). Air fry at 350°F (176°C) for about 4 to 5 minutes, until golden. Flip the wontons over and air fry for 3 to 4 minutes longer, until golden brown and crisp.

Heat a 10-inch/25cm non-stick pan over medium high heat, and add the neutral oil. Add the wontons in one layer to the pan, and fry for a few minutes, or until the bottoms are golden brown and slightly crispy. With the pan still over medium-high heat, use a cover as a shield and add ⅓ cup water.

To Make Ahead:

Bake the wonton cups and prepare the filling as directed, but cover them separately and refrigerate for 1 to 2 days. Assemble and bake the appetizers shortly before serving.

When comparing Chinese dumplings vs wontons, some key differences are: Wrappers: Wonton wrappers are thinner, are usually square, and may contain egg. Dumpling wrappers are thicker, are usually round, and don't require egg. Filling: Dumplings can be filled or unfilled.

Consuming fried or steamed wontons is not likely to impart any significant health benefits.

The Folding Technique

For this simple fold, all you have to do is fold the filled wrapper in half to form a triangle, then bring the bottom corners together to finish the fold. A little water acts as the “glue” to keep the wontons sealed tight so they don't fall apart as they cook.

Wontons pair deliciously with dipping sauces like soy sauce, ponzu, sweet chili sauce, or this simple wonton dipping sauce recipe. Other classic accompaniments are Chinese hot mustard, ginger scallion oil, or seasoned rice vinegar.

The skins should be thin and near-translucent. To do this, rest the dough several times during the kneading process so the gluten can relax, making it more pliable. Dust your surface and dough with cornstarch instead of flour, as extra flour will make the skins tough.

I like to use either peanut oil or vegetable oil for deep frying. Both are neutral flavored and have a high smoke point. They can handle the amount of heat needed to make sure that your wonton strips fry up crispy without absorbing too much oil.

How do you know when wontons are done cooking? ›

My favorite way to cook Pork and Shrimp Wontons is to cook them in boiling water for 3-4 minutes (5-7 minutes if cooking from frozen) until they float. Bring water in a pot to a boil.

Often they burst during cooking because they have too much filling for the amount of dough. Some doughs are too dry, so the dumplings won't stay sealed. Others can be too wet and sticky and end up tearing. If the filling isn't cohesive enough, it will tumble out when you bite into it.

Wontons are made by spreading a square wrapper (a dough skin made of flour, egg, water, and salt) flat in the palm of one's hand, placing a small amount of filling in the center and sealing the wonton into the desired shape by compressing the wrapper's edges together with the fingers.

Fried wontons are popular in many Chinese restaurants in the United States. They are served as appetizers with a side of pinkish-red Chinese sweet and sour sauce for dipping. The most common fried wonton ingredients are ground pork, shrimp, and basic condiments like soy sauce and sesame oil.

Mix together the ground pork, celery, carrot, onion, and garlic in a bowl. Season with salt, pepper, and soy sauce; mix with your hands until well blended. Separate the wonton wrappers and lay them out on a clean surface. Spoon 1 teaspoon of the pork mixture into the center of each wrapper.

Mix chicken, egg, green onion, soy sauce, sesame oil, vegetable oil, and salt in a large bowl until evenly combined. Scoop about 1 teaspoon chicken mixture and place into the center of a wonton wrapper. Moisten 2 adjacent edges of the wrapper with water and fold into a triangle.