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Beef Wontons

Joan Ruskamp, Farmer, Cattle Feeder


  • 1 1/2 pounds lean ground beef
  • 2 cups shredded angel hair cabbage
  • 1 carrot shredded
  • 1 onion minced
  • 1 egg
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 tablespoon soy sauce
  • 1 tablespoon vegetable oil
  • 1 14 ounce package wonton wrappers


  • In a large bowl, mix together beef, cabbage, carrot and onion. Stir in the egg, sugar, salt, soy sauce and vegetable oil.
  • Place a large teaspoonful of filling in the center of a wonton. Moisten the edges of a wonton with a few drops of water. Then fold the wonton in half and pinch the edges together to seal. Create a ripple pattern along the pinched edge by pinching and gently pushing together small segments of it. Repeat with remaining wontons.
  • Brush each wonton with melted butter.
  • Fry in air fryer at 400 for 4 minutes.
  • Optional: serve with a sweet and sour dipping sauce.
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