Beef Wontons Recipe

I absolutely love this beef wonton recipe because it effortlessly blends savory flavors with a delightful crunchy texture, providing a bite-sized piece of heaven in every morsel. Plus, the process of making and folding each wonton feels meditative and rewarding, making it a perfect culinary project for a chill weekend afternoon.

These delightful beef wontons are a labor of love. I take my time when crafting them, because beef just doesn’t cut it on its own.

My wontons are filled with ground beef, of course, but I also mix in a beguiling blend of soy and oyster sauces, along with a generous drizzle of sesame oil, some finely minced garlic, and spices that twang with flavor. Grated ginger and green onion add even more depth of flavor, and when you nestle all of that directly inside a tender wonton wrapper, the folded and sealed package is truly umami to the max.

Ingredients

Beef Ground: Protein-rich.

Makes a filling, beefy, and tasty base.

Soy Sauce:

Delivers a salty, umami essence; enhances taste intensification.

Oyster Sauce: Complements the beef; adds sweetness and depth.

Sesame seed oil: A fragrant oil with a nutty finish.

Boosting the aromatic intensity of a dish, garlic enhances flavors like none other, delivering a bold kick that is all but essential for certain preparations.

Ginger, grated, gives a zippy, peppery undertone and helps with settling stomachs.

Ingredient Quantities

• 1/2 pound ground beef
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 green onion, finely chopped
• 1 teaspoon grated ginger
• 1/4 teaspoon black pepper
• 30 wonton wrappers
• Water for sealing wontons
• Vegetable oil for frying (optional)
• Broth for boiling (optional)
• Soy sauce for dipping
• Chili oil for serving (optional)

Instructions

1. In a big mixing bowl, blend ground beef, soy sauce, oyster sauce, sesame oil, minced garlic, chopped green onion, grated ginger, and black pepper. Stir well until all ingredients are perfectly mixed.

2. Place a wonton wrapper on a clean surface. In the middle of the wrapper, place a teaspoon of the beef filling.

3. Wet fingers in water and touch the edges of the wrapper. Fold the wrapper in half, from top to bottom, and press it firmly to seal the edges and get rid of any air that might be inside.

4. You may, if you wish, make the standard wonton shape by gathering the two corners of the triangle and pinching them together.

5. Carry on with the wrappers and the filling until every last wonton is ready to go.

6. To fry, heat vegetable oil in a large pan over medium heat. Fry the wontons in batches until they are golden brown and crispy, about 2-3 minutes per side. Remove and drain on paper towels.

7. If at a rolling boil, ensure that it is in a pot. Then add the broth or water, and wait until it boils before putting in the wontons. Let the wontons boil for about 4 to 5 minutes, or until they have begun to float and” and are guaranteed (60% of the time) to be cooked through on the inside.

8. Wontons should be served hot, along with soy sauce for dipping. You might also consider providing some sort of chili oil for the few among you who might like that addition.

9. An extra flourish is to garnish with green onions or sesame seeds before serving.

10. Savor these beef wontons as an appetizer or part of a great meal.

Equipment Needed

1. Mixing bowl
2. Wooden spoon or spatula
3. Teaspoon
4. Knife
5. Cutting board
6. Grater
7. Small bowl (for water)
8. Large frying pan
9. Tongs or slotted spoon
10. Paper towels
11. Pot (if boiling wontons)

FAQ

• Q: Can I substitute the ground beef with another type of meat?A: Sure, ground pork or chicken can be substituted for ground beef. Say, for a change in flavor.
• Q: How do I prevent the wontons from opening while cooking?A: Ensure the edges of the wonton wrappers are damp, and press them securely so that they seal properly.
• Q: Can wontons be boiled instead of fried?A: Certainly! The wontons can be boiled in broth to provide a lighter version instead of frying them.
• Q: How can I store leftover wontons?A: Uncooked wontons should be placed on a baking sheet and frozen. Once frozen, the wontons can be placed in a freezer bag for long-term storage. They can be cooked directly from the freezer.
• Q: What dipping sauces pair well with beef wontons?Soy sauce mixed with a bit of vinegar or chili oil is an excellent sauce for dipping wontons.
• Q: How long should I fry the wontons?Deep fry wontons in vegetable oil for 2-3 minutes or until golden brown for the best texture.

Substitutions and Variations

For ground beef: Use ground chicken, ground pork, or a plant-based meat alternative for a different flavor.
Soy sauce: Use tamari or coconut aminos as gluten-free alternatives.
Hoisin sauce or a blend of soy sauce and a hint of sugar can stand in for oyster sauce when necessary.
Sesame oil: Replace with toasted sesame oil for a deeply intense flavor. Or omit entirely when it’s unavailable.
Green onions: You can substitute chives or shallots for a milder flavor.

Pro Tips

1. Chill the Filling Before filling your wonton wrappers, chill the beef mixture in the refrigerator for 15-20 minutes. This helps the flavors meld together and makes the filling easier to handle.

2. Prevent Overfilling When placing the beef filling on the wonton wrapper, avoid overfilling. This ensures the wontons can be sealed properly without the risk of bursting during cooking.

3. Use a Broth Base If you choose to boil your wontons, use a flavorful broth instead of water. This enhances the taste of the wontons and adds depth to the dish.

4. Double Sealing with Egg Wash For an extra secure seal, you can use a light egg wash (beat one egg with a tablespoon of water) to seal the wonton wrappers instead of just water. This ensures they stay sealed, especially if frying.

5. Testing the Oil Temperature When frying, make sure the oil is at the right temperature (around 350°F or 180°C). You can test this by dropping a small piece of wonton wrapper into the oil; it should sizzle and rise to the surface quickly. This ensures even cooking and a crispy result.