Hamburger Wontons Recipes

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Spoon about 1/2 teaspoon ground beef and 1/2 teaspoon Colby-Monterey Jack cheese onto the center of each wonton wrapper. Fold each wrapper into a triangle and seal edges together with water.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). The vegetable oil will be ready when bubbles form around the end of a wooden spoon inserted in the oil.
• Fry wontons in the hot oil until golden brown, 2 to 3 minutes per side. Remove wontons with a slotted spoon and transfer to a paper towel-lined plate.

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.

Steps:

• Preheat oven to 425°F (220°C).
• Fry the onion, garlic, bacon and mince until cooked and transfer into a large bowl.
• Add the mozzarella, gherkins and mustard, and mix well. Set filling aside.
• In a large bowl, make a well in the flour and slowly mix in the beaten egg and water until combined. Knead for 5-10 minutes then leave in a warm place to rest for 1-2 hours.
• Once rested, knead for another minute, then divide dough into 4. Roll out each piece until it is a 7x7 inch (18x18 cm), then cut into 4.
• Put 1 tbsp of the filling into each square, brush the sides with water and then fold into triangles. Repeat for all the dough.
• Oil a baking tray and cook wontons for 8-10 minutes at your oven's highest temperature.
• To make the sauce, mix together the mayo, ketchup, and mustard.
• Enjoy!

Steps:

• Saute mushrooms and onions in olive oil.
• Add chopped hamburger patties and cheese; mix.
• Roll in wonton wrappers.
• Fry until golden.

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.

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.

Steps:

• In a large skillet, cook the pork, turkey and onion over medium heat until meat is no longer pink; drain. Transfer to a large bowl. Stir in the water chestnuts, soy sauce, egg substitute and ginger., Position a wonton wrapper with one point toward you. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place 2 heaping teaspoons of filling in the center of wrapper. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with water; press to seal. Repeat with remaining wrappers and filling., Place on baking sheets coated with cooking spray; lightly coat wontons with additional cooking spray. , Bake at 400° for 10-12 minutes or until golden brown, turning once. Serve warm, with sweet-and-sour sauce if desired. Freeze option: Freeze cooled baked wontons in a freezer container, separating layers with waxed paper. To use, reheat on a baking sheet in a preheated 400° oven until crisp and heated through.

Steps:

• Combine ground beef, napa cabbage, garlic, ginger and green onions in large bowl. Using your (clean) hands, combine all ingredients well.
• In another small bowl, mix the sesame oil, soy sauce, and salt and pepper.
• Pour the sesame oil mixture into the ground beef mixture, and mix well.
• Place a small amount of beef mixture (around 1 TB) in middle of wonton wrapper. Dip your finger into water, and trace around half the edge of the wonton wrapper. Fold the wrapper in half and use your fingers to crimp the edge shut. Make sure you don't put in too much mixture, or the wontons will explode.
• To cook -- if the wontons are fresh, steam for approximately 5-10 minutes (or until the inside is cooked thoroughly). If they are frozen, they will need to steam for about 5 minutes longer.

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.