Holiday season is rapidly approaching - wait, it's already here!! This recipe is easy and delicious. I make a version of this one often, using ground beef. You can substitute any ground meat that you like. They come out the crispiest when deep fried, but can be shallow fried as well. You should get about 24 triangles and the leftover won ton wrappers freeze very well.
Here’s what you’ll need:
1 package won ton wrappers
1 lb ground meat – chicken, beef, turkey, whatever you like
1 small onion, chopped
¼ c dried black currents (or raisins), soaked in warm water for a few minutes
1 tablespoon ground cumin
1 teaspoon dried thyme
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
Combine all ingredients in a small bowl. (Tip: at this point, I like to taste the mixture, as it is too late to adjust seasonings once these are cooked. I don’t relish the idea of noshing on raw ground meat, so put about a teaspoon of the mixture in a small bowl and microwave it for about 30 seconds. It will have a rubbery texture, but will give you an idea if you want to adjust your seasonings. No microwave? Fry a little piece to taste).
Lay out six won ton wrappers at a time, on your work surface. Using a small bowl of water and a pastry brush, lightly moisten two adjacent edges of the won tons. Place a rounded teaspoon of filling onto each won ton, then folder over into a triangle, squeezing the edges together with your fingers. Try and get a good seal so they don’t come apart when frying. Yes, you can do more than six at once, but if you're not quick, they'll dry out...
To shallow fry: in a non-stick pan, pour 2 tablespoons vegetable oil. Fry triangles over medium-high heat 2-3 minutes per side, until golden brown. Drain on paper towel.
To deep fry: I use a wok filled 1/3 with vegetable oil.Heat the oil until it reaches 350F, then deep fry the won tons 2-3 minutes per side, until golden brown. Drain on paper towel.
|Frying in the wok|
Enjoy these as soon as possible!