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Beef Wellington Fried Wontons

These tasty appetizers scale down classic beef Wellington to an ideal party size. They feel fancy and fun! —Dianne Phillips, Tallapoosa, Georgia
  • Total Time
    Prep: 35 min. Cook: 25 min.
  • Makes
    3-1/2 dozen

Ingredients

  • 1/2 pound lean ground beef (90% lean)
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1-1/2 teaspoons chopped shallot
  • 1 cup each chopped fresh shiitake, baby portobello and white mushrooms
  • 1/4 cup dry red wine
  • 1 tablespoon minced fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 package (12 ounces) wonton wrappers
  • 1 large egg
  • 1 tablespoon water
  • Oil for deep-fat frying

Directions

  • In a small skillet, cook beef over medium heat until no longer pink, breaking into crumbles, 4-5 minutes; transfer to a large bowl. In the same skillet, heat butter and olive oil over medium-high heat. Add 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.
  • Place about 2 teaspoons filling in the center of each wonton wrapper. Combine egg and water. Moisten wonton edges with egg mixture; fold opposite corners over filling and press to seal.
  • 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. Serve warm.
  • Freeze option: Place filled wontons on a baking sheet and place in the freezer until they're firm, then transfer to an airtight container and freeze. Thaw overnight in the fridge and cook as directed.

Test Kitchen tip
  • Need a tasty make-ahead appetizer? The uncooked wontons freeze well for up to three months.
  • Nutrition Facts
    1 wonton: 47 calories, 2g fat (1g saturated fat), 9mg cholesterol, 82mg sodium, 5g carbohydrate (0 sugars, 0 fiber), 2g protein.
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