Beef And Vegetable Wontons Recipes

AIR FRYER BEEF WONTONS

Steps:

• Combine ground beef, green onions, salt, garlic powder, pepper, and ginger in a bowl; mix well.
• Preheat the air fryer to 350 degrees F (175 degrees C).
• Place several of the wonton wrappers on a plate or a cutting board without overlapping. Pour some water into a small bowl next to the plate.
• Form about 1 tablespoon of beef mixture into a ball and place on one side of each wrapper. Dip your fingertips in the bowl of water and swipe some water around the edges of the wonton wrappers. Fold the wontons in half so that they form a triangle around the beef mixture. Wet your fingers with additional water and pinch the edges of the wrapper together. Place folded wontons onto plates, making sure they don't overlap, while you assemble the remaining wontons.
• Brush one side of the wontons lightly with sesame oil. Place a single layer of wontons into the air fryer basket, oiled side down. Brush the tops lightly with additional sesame oil.
• Air fry for 4 minutes, then carefully flip the wontons with tongs. Cook on the second side until the wontons are crispy and the edges are golden brown, 3 to 4 more minutes. Transfer wontons to a paper towel-lined plate and let cool while you cook the rest of the wontons in batches.

BEEF WONTONS

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.

BEEF AND VEGETABLE HANDPIES

Steps:

• Preheat the oven to 425 degrees F. Combine the turnip and carrot in a large microwave-safe bowl with 1 tablespoon water. Cover with plastic wrap and microwave until just softened, 3 to 5 minutes. Drain.
• Add the beef curry and Worcestershire sauce to the vegetables and stir to combine; season with salt and pepper. Unroll the pie dough and cut each round in half. Spoon one-quarter of the filling on one side of each semicircle and fold in half to form a wedge. Crimp the edges with a fork to seal. Transfer to a baking sheet; cut two or three slits in the tops. Bake until deep golden brown, about 20 minutes.
• Meanwhile, combine the shallot with 2 tablespoons each vinegar and water in a small bowl; let stand 10 minutes, then drain. Whisk the remaining 1 tablespoon vinegar, the olive oil and mustard in a large bowl until smooth; season with salt and pepper. Add the arugula, parsley and shallot and toss. Serve with the handpies and more mustard for dipping.
• Toss the beef and potatoes with the curry powder, 1 teaspoon cumin, 1 tablespoon ginger, the garlic, 1 teaspoon salt and a few grinds of pepper in a 6-quart slow cooker. Crumble 1/2 slice of naan into small pieces over the beef and potatoes, then pour in the tomatoes. Cover and cook on low, 7 hours.
• Uncover and skim off any fat from the top of the mixture. Stir well to combine, then let stand 10 minutes. Meanwhile, combine the cilantro, pickled jalapenos and brine, 1/4 cup water and the remaining 1/4 teaspoon cumin and 1 tablespoon ginger in a food processor. Pulse until combined; season with salt and pepper.
• Stir 3 tablespoons of the cilantro puree into the slow cooker; season with salt and pepper. Serve the curry with the naan; top with the remaining cilantro puree.

BEEF AND SAUSAGE FRIED WONTONS

Steps:

• Beat the egg white and water together in a small bowl; set aside. Lightly mix the ground beef, sausage, 1 tablespoon sweet chile sauce, five-spice powder, garlic powder, green onion, and salt and pepper. Place about 1 teaspoonful of the meat mixture onto a wonton wrapper with one corner facing you. Fold in the left and right corners of the wrapper to slightly overlap the filling, then tightly roll the lower corner up to create a pocket around the filling. Continue rolling until just the tip of the remaining corner is visible; brush the corner with the egg white mixture to seal.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Fry the egg rolls in the hot oil in batches until golden brown, 3 to 5 minutes. Drain on a paper towel-lined plate. Serve with 1/2 cup of sweet chili sauce.

BEEF WITH VEGETABLES

Steps:

• In a large skillet over medium high heat, saute the beef slices in the oil for 5 minutes, or until well browned. Add the onion, garlic and ginger and saute for 5 more minutes. Then add the green bell pepper, carrot and beef broth. Reduce heat to low and let simmer.
• Meanwhile, in a separate small bowl, combine the corn flour, sugar, soy sauce and oyster sauce, if desired. Stir thoroughly, forming a smooth paste. Slowly add this to the simmering beef and vegetables, stirring well, and let simmer to desired thickness. Season with salt and pepper to taste.