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beef wellington fried wontons



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  • 1/2 lb lean ground beef
  • 1 tbsp. butter
  • 1 tbsp. olive oil
  • 2 garlic cloves, minced
  • 1 1/2 tsp chopped shallot
  • 1 cup each chopped fresh shitake, baby Portobello and white mushrooms
  • 1/4 cup dry red wine
  • 1 tbsp. minced fresh parsley
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 - 12 oz pkg wonton wrappers
  • 1 egg
  • 1 tbsp. water
  • oil for deep fat frying


Servings 42
Preparation time 35mins
Cooking time 60mins


Step 1

1. in a lg skillet, cook beef over med heat until no longer pink, breaking into crumbles, 4-5 minutes, transfer to a lg bowl. in same skillet, heat butter and olive oil over med-high heat. add the garlic and shallot; cook 1 minute longer, stir in the mushrooms and wine, cook until mushtrooms are tender, 8-10 minutes. add to beef. stir in the parsley, salt and pepper.
2. 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.
3. 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,

Freeze option: freeze uncooked wontons in airtight containers for up to 3 months. thaw overnight in refrigerator; cook as directed above.

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