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Spicy Fullblood Wagyu Ground Beef Wontons
Prep Time: 1 Hour
Cook Time: 45 Minutes
Servings: 45 Wontons
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)
Recipe provided by Chef Melanie Hammericksen
Pull the Fullblood Wagyu ground beef from the freezer, and place it in the refrigerator 24 hours before starting this recipe.
PREPARING THE SPICY SOY DIPPING SAUCE
Mix together the soy sauce, mirin, and chile paste.
Set the sauce aside until the wontons are done.
NOTE: This dipping sauce can be made up to a week in advance. In addition, leftovers can be stored in the refrigerator.
PREPARING THE FULLBLOOD WAGYU GROUND BEEF FILLING
Heat a large sauté pan on medium heat. Add in the sesame oil.
Sauté the shredded cabbage, chopped bean sprouts, minced jalapeño, sliced green onion, minced ginger, and minced garlic for 3 minutes (just to evaporate some of the water).
Transfer to a large bowl, and let the mixture cool slightly.
Then mix in the Fullblood Wagyu ground beef, kosher salt, soy sauce, mirin, and chile paste.
Mix well until combined.
PREPARING THE WONTONS
Remove the wonton wrappers from the refrigerator.
Fill a small bowl with water.
Place about 1 tablespoon of the Fullblood Wagyu ground beef filling in the center of each wonton wrapper.
Dip your index finger in the water bowl, and use that to moisten the edges of the wonton wrapper.
Fold opposite corners together, creating a triangle, and press the edges together to seal.
Heat a large skillet on medium heat.
Add about an inch deep of grapeseed oil into the pan. Let the oil heat to 350°F.
In batches of 5, cook the wontons for 1-2 minutes on each side or until golden brown.
Watch the heat, ensuring that it doesn’t get too hot, as the wontons will burn fast.
Add additional grapeseed oil if needed until all of the 45 wontons are fried.
Serve the spicy Fullblood Wagyu ground beef wontons with the dipping sauce, and enjoy!
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