Wonton Warrior Shines Once Again

As you know, I have been having lots of fun experimenting with wontons.  Most of mine have been dessert wontons although, I have made dairy and fish also.  This one is meat - yes meat.  Cutting down on meat, does not mean, we are not having beef wontons.

Baked Beef Wontons

Crispy Beef Wontons   -

Adapted from Taste of Home’s Fast Family Favorites

4-1/2 cups finely chopped cooked beef

3/4 cup shredded carrot

1 tablespoon cornstarch

1 tablespoon and 1-1/2 teaspoons water

1 tablespoon and 1-1/2

teaspoons soy sauce

1-1/2 teaspoons ground ginger

30 – 40 wonton wrappers

3 tablespoons margarine, melted

1 tablespoon and 1-1/2 teaspoons canola oil

Plum or sweet-sour sauce



In a bowl, combine chopped beef and carrot .

In another bowl, combine cornstarch, water, soy sauce and ginger until smooth. Add to beef mixture; toss to coat.

Spoon 1 teaspoon of filling in the center of each wonton wrapper. Moisten edges with water. Bring opposite points together; pinch to seal.  Place on greased baking sheets. Combine butter and oil; brush over wontons. 


Bake at 375 degrees for 10-12 minutes or until golden brown. Serve with plum or sweet-sour sauce.

** I made some in oil in a skillet.  These browned better than the baked and were generally softer but they were oily.

Three cheers for Wonton Warrior!
Linked to Tasty Tuesdays at 33 Shades of Green 
The Saturday Evening Pot


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