Wonton wrappers are great for filling and frying almost anything.
Tonight it was a basic runza recipe with cream and sharp cheddar
cheeses(*). Kinda like the Minnesota version of crab rangoon.
On every other wonton wrapper was placed a heaping tablespoon of
filling, wet the edges with egg wash and then seal it with
another wrapper, crimping the edges with a fork and being careful
to get as much air out as possible.
Fry in 325 oil for about 1.5 minutes. If you do it right, they
won't explode. I had one (of eight) explode because the oil was
too hot.
Runza recipe is half a small head of green cabbage - chopped
finelyt, 2 medium onions diced fine, 1lb hamburger (cooked and
drained), lots of black pepper, and a little thyme, nutmeg,
allspice, ground celery seed, MSG, all sauteed until limp.
Then I added 2/3rd cups sharp cheddar, 4oz's cream cheese and
half the cooked runza mixture and mixed it all together. I still
have half the runza mixture for something else (?).
My Beef taco/cheese/green onion wontons are a hit, too.
You can never have enough wonton wrappers in the freezer.
-sw