Baked Wanton Pouches with Minced Beef and Tomato Fennel Fillings

Baked Wanton Pouches with Minced Beef and Tomato Fennel Fillings
 
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by ianlow32

 
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Ingredients

Ingredients
Method
 
  • Makes about 2 dozen wantons
  • 200gm minced beef (or pork if you prefer)
  • Chopped and diced fennel (2-3 stalks)
  • Chopped and diced tomatoes (2 whole)
  • Soy sauce
  • Sesame oil
  • Chinese wine
  • Wanton skins (buy a pack)
Prepare the fillings with minced beef, chopped tomatoes and finely diced fennel. Season it with soy sauce, black pepper, dash of Chinese wine and just a bit of sesame oil and mix thoroughly. Roll the fillings into wanton skins which you can get at any supermarket and place them in rolls in an oven tray.

Set the oven to 200 deg C and bake for about 8-10 minutes or until the tops of the wantons are crisp and golden brown. Once done, the inner fillings should be moist with the tomatoes moisture and the fennel and minced beef will give it a slightly different yet aromatic flavor.

The skin will not be as crispy as deep fried wantons, but it should still be crisp at the top and certainly, far less oily! And one baked wanton would also make a perfect amuse bouche!

Baked Wanton Pouches with Minced Beef and Tomato Fennel Fillings

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This recipe was uploaded by ianlow32

 
 
A nice alternative to deep fried wanton that is more healthy and less oily

Method


Prepare the fillings with minced beef, chopped tomatoes and finely diced fennel. Season it with soy sauce, black pepper, dash of Chinese wine and just a bit of sesame oil and mix thoroughly. Roll the fillings into wanton skins which you can get at any supermarket and place them in rolls in an oven tray.

Set the oven to 200 deg C and bake for about 8-10 minutes or until the tops of the wantons are crisp and golden brown. Once done, the inner fillings should be moist with the tomatoes moisture and the fennel and minced beef will give it a slightly different yet aromatic flavor.

The skin will not be as crispy as deep fried wantons, but it should still be crisp at the top and certainly, far less oily! And one baked wanton would also make a perfect amuse bouche!
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