jShizz
10-09-2006, 09:52 PM
So, whenever I make these they are always a hit, and people are baffled at how I make them...it is a bit time consuming, but it is only a few ingredients, and they reheat great or you can eat them cold.
What you need:
1 lb. ground beef
1 package square wonton wrappers (they normally come in a pack of 50)
1 bundle green onion
1 egg
1 clove garlic (for ease, you can use pre-chopped garlic)
vegetable oil for frying
Begin heating the oil. It should be heated to 350-375 degrees. If you don't have a thermometer, you can test it my dropping a small drop of water in it. If it sizzles and pops, it's ready.
While you are waiting for the oil to heat, finely chop the peeled garlic and scallion. I use a food chopper, but it is perfectly fine to chop by hand. Mix with ground beef and egg, to bind.
Unwrap wonton wrappers. You will need a small bowl of water nearby as well.
Lay out one wonton wrapper, and dip your finger in the water and run it along the 4 edges to moisten. Place a small (about teaspoon) amount of the meat mixutre in the middle of the wrapper. Fold the wrapper from corner to corner, forming a traingle, and seal edges tightly.
I normally make about 8 at a time and place them all into the oil at once. Once they start to brown, flip them. Cooking time depends on the brand of oil, and brand of wrapper. They should be crispy and brown before you remove them from the oil.
Place on a paper towel to drain. Serve with soy dauce for dipping.
What you need:
1 lb. ground beef
1 package square wonton wrappers (they normally come in a pack of 50)
1 bundle green onion
1 egg
1 clove garlic (for ease, you can use pre-chopped garlic)
vegetable oil for frying
Begin heating the oil. It should be heated to 350-375 degrees. If you don't have a thermometer, you can test it my dropping a small drop of water in it. If it sizzles and pops, it's ready.
While you are waiting for the oil to heat, finely chop the peeled garlic and scallion. I use a food chopper, but it is perfectly fine to chop by hand. Mix with ground beef and egg, to bind.
Unwrap wonton wrappers. You will need a small bowl of water nearby as well.
Lay out one wonton wrapper, and dip your finger in the water and run it along the 4 edges to moisten. Place a small (about teaspoon) amount of the meat mixutre in the middle of the wrapper. Fold the wrapper from corner to corner, forming a traingle, and seal edges tightly.
I normally make about 8 at a time and place them all into the oil at once. Once they start to brown, flip them. Cooking time depends on the brand of oil, and brand of wrapper. They should be crispy and brown before you remove them from the oil.
Place on a paper towel to drain. Serve with soy dauce for dipping.