Best 5 Beef And Broccoli Wontons With Ginger Dipping Sauce Recipes

BEEF AND VEGETABLE WONTONS

Steps:

• Remove the tough inner core from the cabbage and discard. Mince the leaves. You should have about 1 1/4 cups of cabbage when done.
• Add the cabbage, meat, scallions, carrots, garlic, salt and pepper to a deep bowl. Stir with a fork to mix well.
• Lay 6 wonton wrappers on a counter or cutting board. Fill a small bowl with cold water, and keep it nearby. Spoon 1/2 teaspoon of the filling into the center of each wrapper. Using your finger, dab the edges of the wrappers with a bit of water. Fold the wrappers in half to form a triangle, and press the edges to seal them closed. Fold the tips of the longer edges together, tucking one underneath. Lay the formed wontons flat on a parchment-lined baking sheet. Repeat with the remaining filling and wrappers.
• Fill a skillet with 1 inch of oil. Heat over medium heat until shimmering. Add the wontons in batches, being careful not to crowd the pan. Fry until deep golden on the bottom, 2 to 3 minutes. Turn, and cook until golden on the other side, 2 to 3 minutes more. Transfer to a paper towel-lined plate to drain. Serve hot.

BEEF AND BROCCOLI WONTONS WITH GINGER DIPPING SAUCE

Steps:

• Blend 4 tablespoons soy sauce, 1/4 cup ginger, vinegar and honey in small bowl.
• Combine beef and next 6 ingredients in medium bowl. Mix in remaining 2 tablespoons soy sauce and 2 teaspoons ginger. Place several wrappers on work surface; brush edges lightly with water. Place heaping 1 teaspoon beef filling in center of each. Fold wrappers diagonally in half, pressing edges to seal. Place wontons on waxed paper. Repeat with remaining wrappers and filling.
• Preheat oven to 250°F. Heat 1/2 tablespoon oil in heavy large skillet over medium heat; add 1/4 of wontons. Fry until wontons are golden and filling is cooked through, about 3 minutes per side. Transfer to baking sheet; keep warm in oven. Repeat frying with remaining wontons, using 1/2 tablespoon oil per batch. Serve wontons with sauce.

BEEF AND SAUSAGE FRIED WONTONS

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.

SAUCY BEEF WITH BROCCOLI

Steps:

• Mix the first 7 ingredients. In a large nonstick skillet, heat 1 teaspoon oil over medium-high heat; stir-fry beef until browned, 1-3 minutes. Remove from pan. , Stir-fry broccoli in remaining oil until crisp-tender, 3-5 minutes. Add green onions; cook just until tender, 1-2 minutes. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir until sauce is thickened, 2-3 minutes. Add beef and heat through.

PORK AND BEEF BROCCOLI WONTONS

Steps:

• Steam the broccoli florets until just tender; drain and then chop very small.
• In a medium bowl combine ground beef and pork with chopped broccoli and all remaining ingredients; mix well to combine; chill for a minumum of 4 hors (or overnight).
• Place several wrappers on a surface; brush edges lightly with water.
• Place 1 heaping teaspoon of the meat mixture into the center of each wrapper.
• Fold the warppers diagonally in half, pressing edges to seal.
• Place wontons on waxed paper.
• Repeat with remaining meat mixture and wrappers.
• Heat oil in a large heavy skillet; add in the wontons and fry until they are golden and the filling is cooked through (about 3 minutes per side).
• You can keep them warm in a 250 degree oven while frying the remaining wontons.
• **NOTE** it is important not to use more than 1 heaping teaspoon of meat filling in the wrappers otherwise the filling will not cook through thoroughly.