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- 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
- 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
1 wonton: 47 calories, 2g fat (1g saturated fat), 9mg cholesterol, 82mg sodium, 5g carbohydrate (0 sugars, 0 fiber), 2g protein.