Categories: Appetizers
Ingredients
- 1/2 lb. ground beef
- 1 tbsp. butter
- 1 tbsp. olive oil
- 2 garlic cloves, minced
- 1 1/2 tsp chopped shallot
- 1 cup each chopped fresh shiitake, baby Portobello and white mushrooms
- 1/4 cup dry red wine
- 1 tbsp. minced fresh parsley
- 1/2 tsp salt
- 1/4 tsp pepper
- 12 oz. pkg. wonton wrappers
- 1 large egg
- 1 tbsp. water
- Oil for deep-fat frying
Directions
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In a skillet, cook beef over medium heat until no longer pink, breaking into crumbles, 4 to 5 minutes; transfer to a large bowl. In same skillet, heat butter and olive oil over medium-high heat. Add the garlic and shallot; cook 1 minute longer. Stir in mushrooms and wine; cook until mushrooms are tender, 8-10 minutes. Add to beef. Stir in parsley, salt and pepper.
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Place about 2 tsp filling in center of each wonton wrapper. Combine egg and water. Moisten wonton edges with egg mixture; fold opposite corners over filling and press to seal.
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In an electric skillet, heat oil to 375. Fry wontons, a few at a time, until golden brown, 60-90 seconds on each side. Drain on paper towels.