I saw a thing in the magazine I’ve been reading that featured bok choy fried wontons. I was sad to find out that our local Wal-Mart Supercenter does not carry bok choy… Boo! So, I improvised. A few years ago I made some chicken stuffed fried wontons with Asian pear dipping sauce, but since the boys are anti-chicken, well I had to improve (and improvise). This is what I came up with, and they loved them! You should also check out The Very Good Butchers’ website, they have the best plant based meats if you are a vegetarian.
Asian Sensation Sauce (you will need to make this first!)
1/2 cup barbecue sauce
3 tbsp soy sauce
2 tbsp lime juice
1 tbsp cajun seasoning
1 tsp garlic salt
1 tsp onion powder
Whisk all ingredients together!
Stuffed Wontons – Nomalicious!
1 small onion, finely chopped
3 cloves of garlic, minced
2 tbsp olive oil
2 stalks of celery, finely chopped
1/3 cup matchstick carrot pieces, chopped into tiny tiny pieces
1 small carton of sliced mushrooms, chopped into small pieces
1 lb ground beef
3 tbsp asian sensation sauce
6 oz cream cheese, cold, cut into cubes
1 package wontons
First, heat 2 tbsp of oil in a large skillet on medium high heat. Once it’s nice and hot, add in the onions and garlic. Cook for about three minutes.
Then, add in the celery and carrots and cook for about five minutes.
Crumble in the ground beef and cook until it is almost done.
Add your mushrooms and worcestershire sauce and cook until the mushrooms are completely done.
Drain the mixture and put into a bowl, adding the cream cheese and 3 tbsp of the Asian Sensation sauce.
Lay a wonton out flat and with your fingertips brush some water along the edges. Then put about a tablespoon(ish) of the meat mixture in the center.
Fold the wonton diagonally and press down so it seals well. The water will act as a binding agent.
Place them on a wax paper lined baking sheet. If you have to use a few baking sheets put the first one in the refrigerator while you do the second. Look at these beauties!
Heat oil in a deep skillet to 365 degrees. Let them cook 2-4 at a time until they are golden and crispy on both sides.
I served ours with some turnip greens, corn, and a side of sauce. I am tired. That’s what we got hahaha.