These were a huge hit at S's party. I doubled the recipe, and am so glad I did. Even though we only had 8 people total, we managed to put away almost all of them!
I had never made them before, but I'm one of those rebels who tries out new things when company comes, instead of making something I know well. It usually works out.
I baked these instead of frying, and they were absolutely delicious.
Fiesta Wontonsadapted from Katie Lee Joel
1/2 pound lean ground beef
1/4 cup grated yellow onion (I used 1/2 tsp onion powder)
2 ounces cream cheese (1/4 cup), at room temperature
1/4 cup shredded Cheddar cheese
1 large whole egg
2 tablespoons dry bread crumbs
2 tablespoons taco seasoning (I seasoned my beef when I cooked it)
2 tablespoons minced fresh cilantro (I used parsley, because my husband dislikes cilantro)
36 square wonton wrappers
1 large egg white, lightly beaten
2 cups canola oil (only if you are deep frying)
Fresh cilantro leaves
In a medium bowl, combine the beef, onion, cream cheese, Cheddar, the whole egg, bread crumbs, taco seasoning, and cilantro. Line a baking sheet with parchment paper. Place the wonton squares on a dry work surface. Place 1 mounded teaspoon of the meat mixture in the middle of each wonton. Brush the wonton's edges with egg white using a pastry brush and fold to seal in a triangle. Place the wontons on the baking sheet. Cover with plastic wrap and refrigerate for 20 minutes.
In a deep heavy pot, heat the canola oil to 375°F. A few at a time fry the wontons until golden brown, about 1 minute per side. Remove with a slotted spoon and drain on paper towels.
For a reduced-fat version: Instead of frying, preheat the oven to 500°F. Brush the wontons with lightly beaten egg white and bake for 7 to 8 minutes.
Garnish with fresh cilantro leaves and serve immediately with salsa.
Yield: about 36 wontons (6 servings)