Beef And Sausage Fried Wontons Recipes

Steps:

• In a small skillet, cook beef over medium heat until no longer pink, breaking into crumbles, 4-5 minutes; transfer to a large bowl. In the same skillet, heat butter and olive oil over medium-high heat. Add garlic and shallot; cook 1 minute longer. Stir in mushrooms and wine. Cook until mushrooms are tender, 8-10 minutes; add to beef. Stir in parsley, salt and pepper., Place about 2 teaspoons filling in the center of each wonton wrapper. Combine egg and water. Moisten wonton edges with egg mixture; fold opposite corners over filling and press to seal. , In an electric skillet, heat oil to 375°. Fry wontons, a few at a time, until golden brown, 60-90 seconds on each side. Drain on paper towels. Serve warm., Freeze option: Place filled wontons on a baking sheet and place in the freezer until they're firm, then transfer to an airtight container and freeze. Thaw overnight in the fridge and cook as directed.

Steps:

• Stir the brown sugar, sage, salt, basil, black pepper, onion powder, marjoram, and red pepper flakes together in a small bowl. Place the ground beef in a large bowl; mix the spice blend into the ground beef with your hands until evenly integrated. Refrigerate for 24 hours to let the flavors blend.
• Divide the ground beef mixture into 8 patties.
• Place a large skillet over medium heat; cook the patties in the skillet until firm, hot, and cooked in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

Steps:

• In a large cast-iron or other heavy skillet, stir-fry cabbage, bean sprouts and carrots in 1-1/2 teaspoons oil until tender; set aside. , In a small skillet, cook beef over medium heat until no longer pink, crumbling the meat; drain. Add to the vegetable mixture. Stir in the onions, sesame seeds, ginger, garlic, sesame oil, salt and pepper., Place about 1 tablespoon of filling in the center of each wonton wrapper. Combine egg and water. Moisten wonton edges with egg mixture; fold opposite corners over filling and press to seal. , Heat remaining oil in a large cast-iron skillet. Cook wontons in batches until golden brown, 1-2 minutes on each side, adding more oil if needed.

Steps:

• Heat 1 tablespoon olive oil in a pan over medium-high heat. Add onion and garlic; saute for 5 to 7 minutes. Add beef, cumin, salt, and pepper; cook and stir until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Pour beef mixture into a large bowl and add sour cream and Monterey Jack cheese. Mix well.
• Lay out wonton wrappers and add 1 teaspoon of filling to each. Wet your fingertips and seal wraps, folding ends diagonally and folding and pinching corners.
• Heat 1/2 inch of oil in a frying pan over medium heat. Deep-fry wontons in the hot oil, 2 to 3 minutes each. Drain on paper towels.