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Japanese Fried Wagyu Beef Wontons with Duck Sauce
Prep Time: 70 Minutes
Cook Time: 20 Minutes
Servings: 40 Wontons
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)
Recipe provided by Chef Melanie Hammericksen
Take the Fullblood Wagyu ground beef out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.
PREPARING THE SAUCE
In a small bowl, whisk together the duck sauce ingredients (apricot preserves, rice wine vinegar, minced ginger, minced garlic, and soy sauce).
Whisk until smooth, and set aside.
PREPARING THE WAGYU BEEF FILLING
In a large bowl, mix the Wagyu ground beef, minced water chestnuts, minced cilantro, minced scallions, garlic chile paste, soy sauce, and kosher salt together.
PREPARING THE WONTONS
On a clean work surface, lay out 8-10 square wonton wrappers at a time.
Place one tablespoon of the Wagyu beef filling in the center of each wonton wrapper.
Dip your finger in the bowl of cold water, and run it along the edges of the wonton wrappers (moistening the edges).
Fold the square wonton wrappers in half (bottom-left corner to top-right corner), making a triangle. Press out any air, and make a tight seal.
Place the sealed wontons on a parchment paper-lined baking sheet.
Repeat the process with the remaining wrappers until all of the Wagyu beef filling has been utilized.
Heat a large fry pan or cast iron skillet over medium-high heat with enough vegetable oil to fill the pan 3-inches.
Heat until the oil is 350°F.
Start frying the Wagyu beef wontons (6-7 per batch) in the hot oil until the wontons are golden brown on both sides.
Place the fried wontons on a paper towel-lined baking sheet to drain.
Repeat the process with the remaining wontons.
Serve the Wagyu beef wontons hot with the duck sauce.
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