Beef and Vegetable Wontons
- 1/2 small head savoy cabbage
- 1 cooked burger (3 ounces), crumbled
- 3 scallions (white and green parts), minced
- 1 large carrot, minced
- 1 clove garlic, minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 80 wonton wrappers
- Grapeseed oil, to fry
- Remove the tough inner core from the cabbage and discard.
- Mince the leaves.
- You should have about 1 1/4 cups of cabbage when done.
- Add the cabbage, meat, scallions, carrots, garlic, salt and pepper to a deep bowl.
- Stir with a fork to mix well.
- Lay 6 wonton wrappers on a counter or cutting board.
- Fill a small bowl with cold water, and keep it nearby.
- Spoon 1/2 teaspoon of the filling into the center of each wrapper.
- Using your finger, dab the edges of the wrappers with a bit of water.
- Fold the wrappers in half to form a triangle, and press the edges to seal them closed.
- Fold the tips of the longer edges together, tucking one underneath.
- Lay the formed wontons flat on a parchment-lined baking sheet.
- Repeat with the remaining filling and wrappers.
- Fill a skillet with 1 inch of oil.
- Heat over medium heat until shimmering.
- Add the wontons in batches, being careful not to crowd the pan.
- Fry until deep golden on the bottom, 2 to 3 minutes.
- Turn, and cook until golden on the other side, 2 to 3 minutes more.
- Transfer to a paper towel-lined plate to drain.
- Serve hot.
head savoy cabbage, burger, scallions, carrot, clove garlic, salt, freshly ground black pepper, wonton wrappers, oil
Taken from www.foodnetwork.com/recipes/beef-and-vegetable-wontons.html (may not work)