Why You’ll Love This Recipe
You’ll love these wontons because they bring a fancy flair without the fuss of a full Beef Wellington. Crispy, golden wrappers hold a rich, flavorful filling that’s savory, juicy, and utterly addictive. They’re ideal for entertaining and sure to impress guests with their unique concept.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 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 chopped fresh shiitake mushrooms
- 1 cup chopped baby portobello mushrooms
- 1 cup chopped 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 large skillet, heat butter and olive oil over medium heat.
- Add ground beef; cook and crumble until no longer pink. Drain excess fat.
- Stir in garlic, shallot, and the chopped mushrooms. Cook and stir until mushrooms are tender.
- Pour in red wine; cook and stir until liquid is almost evaporated.
- Stir in parsley, salt, and pepper; remove from heat and let the mixture cool slightly.
- In a small bowl, whisk the egg and water together to make an egg wash.
- Place a wonton wrapper on a flat surface. Add about 1 teaspoon of the beef mixture to the center.
- Brush the edges of the wrapper with egg wash, fold over to form a triangle, and press to seal tightly.
- Repeat with remaining wrappers and filling.
- In a deep fryer or large skillet, heat oil to 375°F.
- Fry wontons in batches until golden brown, about 2–3 minutes.
- Drain on paper towels and serve hot.
Servings and Timing
This recipe makes approximately 36 wontons and takes about 30 minutes to prepare and 10 minutes to cook, totaling roughly 40 minutes.
Variations
- Add a small cube of cheese, such as Brie or Gruyère, inside each wonton for extra richness.
- Use ground turkey instead of beef for a different flavor profile.
- Swap the red wine for balsamic vinegar for a tangy twist.
- Add a pinch of thyme or rosemary to the filling for more classic Wellington herb flavor.
Storage/Reheating
Store leftover wontons in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a 350°F oven for about 8–10 minutes until crispy. Avoid microwaving to maintain the crispy texture. Wontons can also be frozen before frying and cooked directly from frozen; add an extra minute or two to the frying time.
FAQs
Can I bake these wontons instead of frying?
Yes, you can bake them at 400°F for 10–12 minutes, brushing with a little oil for crispness.
Can I make the filling ahead of time?
Absolutely, the filling can be prepared and refrigerated up to a day in advance.
What dipping sauce goes well with these wontons?
A horseradish cream sauce, spicy mustard, or even a simple garlic aioli would pair wonderfully.
Can I freeze the assembled wontons before frying?
Yes, freeze them on a baking sheet, then transfer to a freezer bag for up to 2 months.
How do I prevent the wontons from opening while frying?
Make sure to seal the edges well with egg wash and press firmly.
Can I use other types of mushrooms?
Yes, any fresh mushrooms like cremini or oyster mushrooms work well.
How do I know when the oil is ready for frying?
Use a thermometer to ensure the oil is at 375°F or test with a small piece of wonton; it should sizzle immediately.
What kind of red wine should I use?
A dry red wine like Cabernet Sauvignon or Merlot is ideal.
Can I make these vegetarian?
Yes, simply omit the beef and use extra mushrooms or a plant-based meat substitute.
Are these good at room temperature?
They are best served hot but can be enjoyed at room temperature if necessary.
Conclusion
Beef Wellington Fried Wontons are a creative, delicious twist on a classic dish, turning luxurious flavors into irresistible, bite-sized treats. Perfect for impressing guests or adding a gourmet touch to your next party spread, these crispy wontons will have everyone reaching for seconds!
Print
Beef Wellington Fried Wontons
- Total Time: 40 minutes
- Yield: 36 servings
- Diet: Gluten Free
Description
Beef Wellington Fried Wontons transform the classic luxurious flavors of Beef Wellington into crispy, bite-sized appetizers. Perfect for parties and special occasions, these golden wontons are filled with savory beef, mushrooms, and red wine, offering a gourmet twist that’s sure to impress.
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 chopped fresh shiitake mushrooms
1 cup chopped baby portobello mushrooms
1 cup chopped 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
Instructions
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Heat butter and olive oil in a large skillet over medium heat.
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Cook ground beef until no longer pink; drain fat.
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Stir in garlic, shallot, and mushrooms; cook until tender.
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Add red wine; cook until liquid is nearly evaporated.
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Stir in parsley, salt, and pepper; cool slightly.
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Whisk egg and water to create egg wash.
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Place a teaspoon of filling in the center of each wonton wrapper.
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Brush edges with egg wash, fold into triangles, and seal.
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Heat oil to 375°F; fry wontons in batches for 2–3 minutes until golden.
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Drain on paper towels and serve hot.
Notes
Add a small cube of cheese (like Brie or Gruyère) for a richer flavor.
Substitute ground turkey for beef.
Use balsamic vinegar instead of red wine for a tangy twist.
Freeze uncooked wontons and fry from frozen, adding extra time.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Snack
- Method: Frying (or Baking Alternative)
- Cuisine: Fusion, American
