Baked Beef Wontons

I had made chicken wontons for the first days of the holiday of Sukkot.  I cut up cutlets into half inch pieces and marinated them in a soy sauce concoction.  I filled the wontons with the chicken and fried.  These were the hit of the meal.

I have not tasted the beef wontons but I am guessing the chicken was better because of the marinating.

Crispy Beef Wontons

	Servings: 6
Adapted from Taste of Home’s Fast Family Favorites

Ingredients:

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

Method:

 

	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.

It’s easy to make your own wonton wrappers. This recipe yields about 24 wonton wrappers.

Prep Time: 1 hour

Total Time: 1 hour

Ingredients:

• 1 egg
• 3/4 teaspoon salt
• 2 cups glluten free flour mix
• 1/3 to 1/2 cup water, as needed
• Extra flour as needed

Method:

Lightly beat the egg with the salt. Add 1/4 cup water.

Sift the flour into a large bowl. Make a well in the middle and add the egg and water mixture. Mix in with the flour. Add as much of the remaining water as necessary to form a dough. (Add more water than the recipe calls for if the dough is too dry).

Form the dough into a ball and knead for about 5 minutes, or until it forms a smooth, workable dough. Cover and let rest for 30 minutes. Turn the dough out onto a lightly floured surface. Roll out until very thin, and cut into 3 1/2-inch squares or circles. Store in a plastic bag in the refrigerator or freezer until ready to use.  Linked to $5 dinner.  Linked to October’s Simply Hot Recipes

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