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Wonton Beef Empanadas

  • ServingsServings


  • 1 medium onion, diced small
  • 2 cloves garlic, minced
  • 1 container mushrooms, stems removed and thinly sliced
  • 3/4 cup shredded carrots
  • 1/2 cup sliced green olives
  • 1 pound ground beef
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • salt and pepper, to taste
  • good quality dry red wine
  • wonton wrappers
  • szechuan sauce, for dipping


Saute onion and garlic till translucent, add mushrooms and carrots. Continue to saute until softened and golden. Add olives and spices and mix until fragrant. In a separate pan, saute the meat until crumbly and no longer pink. Drain the meat of the fat and add to vegetable mixture. Add a splash of red wine (about 1/8th of a cup) and cook for a few minutes.

Lay a wonton wrapper on a clean cutting board and cut on the diagonal so that you have 2 triangular wraps. Cover the remaining wrappers with a damp towel while you work so that they don’t dry out. Place a teaspoon of filling on each wrapper and fold in half to close. Wet the sides of the wrapper with some water and press down to seal edges (if this doesn’t work for you, you can try eggs, or make a “glue” with 1/2 tsp cornstarch dissolved in 1/2 cup water).

Place on a greased cookie sheet. Spray wontons generously with cooking spray and and bake at 400 for about 8-10 minutes on each side, until golden.