Prep 30 mins
Cook 10 mins
This recipe is from Katie Lee Joel's new cookbook called The Comfort Table. The wontons has a mexican-inspired meat wrapped in a wonton, deep-fried and served with a side of salsa. Kinda like little fried tacos. Instead of frying, you can bake these...instructions included!
- 1⁄2 lb lean ground beef
- 1⁄4 cup yellow onion, grated
- 2 ounces cream cheese, room temperature
- 1⁄4 cup cheddar cheese, shredded
- 1 large egg
- 2 tablespoons dry breadcrumbs
- 2 tablespoons taco seasoning
- 2 tablespoons cilantro, minced
- 36 wonton wrappers
- 1 large egg white, lightly beaten
- 2 cups canola oil, for frying
- In a medium bowl, combine the beef, onion, cream cheese, cheddar cheese, egg, bread crumbs, taco seasoning and cilantro.
- Line a baking sheet with parchment paper. Place the wonton squares on a dry work surface. Place 1 mounded teaspoon of the meat mixture in the middle of each wonton. Brush the wonton's edges with egg white and fold to seal in a triangle. Place the wontons on the baking sheet. Cover and refrigerate for 20 minutes.
- In a deep heavy pot, heat the canola oil to 375 degrees. Fry the wontons until golden brown, about 1 minute per side. Remove with a slotted spoon and drain on paper towels.
- You could also preheat the oven to 500 degrees. Brush the wontons with the lightly beaten egg white and bake for 7 to 8 minutes.
- Garnish with cilantro leaves and serve with salsa.
These were delicious! I did season the meat mixture well and used half green onion to the regular onion. I also bumped the cream cheese up to 4 oz. I decided to bake these to cut calories as well as used ground turkey and low fat cheeses. I didn't brush them with egg, I just sprayed them liberally with canola spray and baked in the oven at 450 for about 10-12 minutes turning over half way thru to crisp each side. We ate these with more green onions, salsa, and sour cream. A great finger food! Thanks for the recipe!
I think the overall concept is a good idea. The filling ingredients seem to compliment each other. However when I made these I was hesitant because the meat was not pre-cooked. I decided to bake half in the oven and fry the other half in my deep fat fryer. The batch that was fried, the ground beef did not cook through. I tried turning the temp down a bit to give it more time, but the wrappers still browned before the meat could cook through. I gave up after doing about 10 this way. I then waited for my batch to come out of the oven and the filling was over cooked and dry and the wrapper was tough and chewy in texture. Frustrating. If I was to do this again- I would precook the meat and deep fat fry it and then I am sure it would be perfect. I tried this recipe for PAC fall 09'.
These are a tasty little treat! I didn't think the meat would cook in such a little time but it sure did...they were moist and wonderful when dipped in salsa...I deep fried them but next time I will try to bake them to save me some guilt! Thanks for sharing!