Beef Wontons Recipe (a #FabFam Family Favorite!)

I remember the joy of assembling these stuffed wontons with my mom. I love mixing 1 lb ground beef with aromatic garlic, fresh ginger and green onions tucked inside crisp wonton wrappers. It adds an irresistible crunch to a dish that is both satisfying and rich in cherished memories.

I’ve always been drawn to recipes that remind me of days spent in the kitchen with my mom, and these Beef Wontons are one of those unforgettable treats. Back in the day, I’d help her mix 1 lb ground beef with minced garlic, grated ginger and thinly sliced green onions before wrapping it all up in a delicate wonton wrapper.

Over time, I’ve added my own twist by tossing in a bit of soy sauce, oyster sauce and a dash of sesame oil, plus a beaten egg to seal everything together. When I fry these little bundles up until they’re perfectly crispy, I cant help but think of different ways to experiment, from Korean Wontons to other eggroll recipe ground beef ideas.

There’s just something about the crunch and savory flavor thats irresistible. Once you try these Stuffed Wontons, you might find yourself exploring more recipes using wonton wrappers in your dinners too.

Enjoy!

Why I Like this Recipe

I really love this recipe for a few reasons. First off, the crispy, golden edges when frying them just give me that awesome crunch every time I bite into one. There’s something so satisfying about that texture, and it makes eating them just so fun.

Another thing is the nostalgic vibe I get whenever I make them. I grew up helping my mom in the kitchen, and putting together these wontons takes me right back to those days, even if I’ve tweaked the recipe a bit now. It feels like having a little taste of home every time.

I also like how all the flavors come together. The garlic, ginger, soy sauce, and oyster sauce mix with the beef to give these wontons a savory kick that’s hard to beat. It’s a perfect balance of flavors that really gets my taste buds going.

Lastly, I enjoy cooking them because it’s sort of like a mini project. Folding each wonton and frying them in batches might be a bit of work sometimes, but it’s really fun and makes me feel proud when I serve them up.

Ingredients

• Ground Beef: Provides high protein and rich flavor that makes the dish hearty and filling.
• Garlic: Adds a zesty kick, helps with digestion, and boosts antioxidants naturally.
• Ginger: Brings warm, spicy notes while offering anti-inflammatory benefits and unique aroma.
• Green Onions: Fresh and crisp, they deliver vitamins and a mild, onion-like taste.
• Soy Sauce: Offers a salty, umami flavor that enhances and deepens the overall taste.
• Oyster Sauce: Contributes a savory-sweet complexity, balancing the dish with its rich texture.
• Egg: Acts as a natural sealant, binding the filling to the wrapper for perfect wontons.

Ingredient Quantities

• 1 lb ground beef
• 1 package wonton wrappers (about 40 wrappers)
• 2 cloves garlic, minced
• 1 inch piece of ginger, grated
• 2 medium green onions, thinly sliced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1/4 tsp salt (or to taste)
• 1/4 tsp freshly ground black pepper
• 1 egg, lightly beaten (for sealing wrappers)
• 1/2 cup water chestnuts, finely chopped (optional)
• Vegetable oil for frying

How to Make this

1. In a large bowl, combine the ground beef, minced garlic, grated ginger, sliced green onions, soy sauce, oyster sauce, sesame oil, salt, pepper, and the finely chopped water chestnuts if you are using them. Mix everything together really well.

2. Lay out your wonton wrappers on a clean surface, and cover the ones you aren’t using with a damp towel so they don’t dry out.

3. Spoon about a teaspoon of the beef filling onto the center of each wonton wrapper.

4. Use a little beaten egg to brush around the edges of the wrapper. This helps seal it up.

5. Fold the wrapper over the filling and press firmly all around the edges to make sure it sticks, trying to get rid of any air pockets.

6. Repeat this process with all of your wrappers and filling until they’re all shaped.

7. Pour vegetable oil into a deep frying pan or skillet and heat it up until it’s around 350°F. You can test it by dropping a bit of batter in; if it sizzles, it’s ready.

8. Carefully place the wontons into the hot oil, frying them in small batches so you don’t overcrowd the pan.

9. Fry each wonton for about 2-3 minutes on each side until they become crispy and golden brown.

10. Remove the wontons with a slotted spoon and let them drain on paper towels. Serve them warm with your favorite dipping sauce and enjoy your fab family favorite dinner treat!

Equipment Needed

1. A large bowl for mixing all your ingredients together
2. A clean counter or work surface where you can lay out your wonton wrappers
3. A damp towel to cover the wonton wrappers you aren’t using
4. A small bowl to beat an egg for sealing the wrappers
5. A deep frying pan or heavy-bottomed skillet for frying the wontons
6. A slotted spoon to remove the wontons from the oil
7. A plate lined with paper towels for draining excess oil

FAQ

Beef Wontons Recipe (a #FabFam Family Favorite!) Substitutions and Variations

• Ground beef: try using ground pork or turkey if you want a different flavor.
• Wonton wrappers: if you can’t find these, egg roll wrappers (cut into squares) work pretty well.
• Oyster sauce: you can use hoisin sauce as a sweeter alternative.
• Garlic: if you don’t have fresh garlic, a bit of garlic paste or even a sprinkle of garlic powder can do the job (just use less).
• Ginger: if you run out of fresh ginger, ginger paste or ground ginger (start with half the amount) is a good substitute.

Pro Tips

1. Dont overstuff the wrappers – using just a teaspoon or so of filling per wonton helps prevent them from bursting or turning soggy, so be sure to measure it out pretty carefully.
2. Make sure your oil is the right temp before frying; you can test it by carefully dropping a tiny bit of batter in the oil, and if it sizzles right away you know it’s good to go.
3. Cover the unused wonton wrappers with a damp towel while you work so they dont dry out, which can make them hard to seal later on.
4. Work in small batches when frying, because overcrowding the pan can drop the oil temperature and leave your wontons greasy instead of nice and crispy.