Beef Wontons recipe (a #FabFam family favorite!) - Fab Everyday (2024)

FAQs

What kind of meat is in a wonton? ›

Wonton filling can be made from a variety of ingredients and each family has its own preferences and go-tos. My dad makes his filling in classic Cantonese style using pork and shrimp.

Nobody likes a soggy Fried Wonton, and there's a great trick to getting the wrapper ultra crisp. Instead of sealing the wrapper shut like an envelope with water, you leave the majority of the folded wrapper unsealed, using just a dab of water to pinch the ends together.

What is the difference between crab wonton and crab rangoon? Crab rangoon is a type of fried wonton, so they are really very similar. The difference is all in the filling. Traditional wontons are not ever filled with cream cheese (which is one of the main components in crab rangoon recipes).

There are many types of wonton fillings, but I'd say that pork and shrimp/prawns are the most common. Then there are all sorts of additions, including mushrooms, water chestnuts, chopped up Asian greens and even carrots.

A little water acts as the “glue” to keep the wontons sealed tight so they don't fall apart as they cook. Remember to buy square wrappers (round wrappers don't work with this folding technique) and press as much air out of the wontons as you can while sealing them.

Often they burst during cooking because they have too much filling for the amount of dough. Some doughs are too dry, so the dumplings won't stay sealed. Others can be too wet and sticky and end up tearing. If the filling isn't cohesive enough, it will tumble out when you bite into it.

Because while wontons are primarily meant to be used in soups, you can also pan-fry them—if you would rather have some crispy potsticker-y vibes! The method is the same as pan-frying a dumpling, so if you already have experience with that, just take this post as a PSA that it's okay to pan-fry a wonton.

The Bonnet

Begin by putting your filling in the middle of the wrapper and then folding the wrapper over into a half-rectangle, making sure to seal the edges with water. Bring the two edges of the folded side of the wonton together and seal them with another dab of water.

In a pinch, egg roll wrappers can be used for wontons. Keep in mind they are larger and thicker than wonton wrappers, so your final result may be different.

To ensure your wonton holds together, dab a little warm water around the opening of the wonton and press the edges together to seal. Because the edges are crumpled up, you may need to re-apply water as needed if you have trouble getting the opening to stay shut.

Is it better to boil or steam wontons? ›

Steaming is a much faster method as you only need to bring a few cups of water to a boil instead of an entire pot. Texturally, it'll also leave the skins a little stretchier and firmer. I generally prefer this texture to the softer texture boiling gives.

Editor: Deep-fried foods tend to get quite hot quickly and puff up, thus the hollowness.

You could be thinking that it has something to do with the wrappers. Perhaps they are not of good quality or they just don't taste nice to begin with. But to solve this mystery, it is actually the flour, usually wheat, that makes the wonton wrappers tough and bitter, and even gummy.

The most common filling is ground pork or chicken and shrimp with a small amount of flour added as a binder. The mixture is seasoned with salt, spices, and often garlic or finely chopped green onion. Factory-made, frozen varieties are sold in supermarkets.

Fried wonton filling with pop

My recipe below has a classic authentic Chinese wonton filling – pork, shrimp, and fresh aromatics with soy sauce, Shaoxing wine, and sesame oil. The ingredients combine for a deep and satisfying umami with a pop of bright flavor from the ginger and a hint of nuttiness from the sesame oil.

What's the difference between Wontons and Rangoons? Chinese wontons are usually filled with pork, shrimp, garlic, and other seasoning ingredients. Whereas Rangoons are filled with crab meat with cream cheese.

When comparing Chinese dumplings vs wontons, some key differences are: Wrappers: Wonton wrappers are thinner, are usually square, and may contain egg. Dumpling wrappers are thicker, are usually round, and don't require egg. Filling: Dumplings can be filled or unfilled.