Description
These spicy wontons make a delicious appetizer (or meal) for any occasion. With the chili dipping sauce, they’re a match made in heaven.
Ingredients
- 2 teaspoons Olive Oil
- ½ pounds Ground Chuck
- ½ cups Onion, Finely Diced
- ½ cups Red Bell Pepper, Finely Diced
- ½ teaspoons Cumin
- ½ teaspoons Salt
- ½ teaspoons Chipotle Chile Powder
- ⅛ teaspoons Cayenne Pepper
- ⅛ teaspoons Cinnamon
- 1 ounce, weight Cream Cheese
- 1 Tablespoon Fresh Lime Juice
- 1 package (about 12 Oz. Size) Wonton Wrappers
- Vegetable Oil, For Frying
- FOR THE CHILI DIPPING SAUCE:
- ¼ cups Ketchup
- ¼ cups White Vinegar
- ¼ cups Plus 2 Teaspoons Low-sodium Soy Sauce
- 3-½ Tablespoons Sugar
- ¼ teaspoons Salt
- ¼ teaspoons Pepper
- ¼ teaspoons Red Pepper Flakes
- ¼ teaspoons Garlic Powder
- ¼ teaspoons Onion Powder
- 1 Tablespoon Cornstarch
- ¼ cups Water
Preparation
Heat skillet with olive oil over medium heat. Add meat and cook until almost done. Stir in onion, red pepper, cumin, salt, chipotle chile powder, cayenne pepper and cinnamon. Cook stirring occasionally until meat is cooked through and onion and pepper is tender.
Stir in cream cheese to melt and add lime juice. Cool to almost room temperature.
Fill wrapper with 1 tablespoon filling. Dampen all 4 edges of wonton with finger dipped in water; fold and seal.
Pour amount of vegetable oil in a cast iron skillet to reach 1 inch deep. Heat over medium heat to 350ºF. Fry wontons 4 or 5 at a time until golden brown turning halfway through, about 15–20 seconds each side. Keep an eye on them, it doesn’t take long.
For the dipping sauce:
Whisk ingredients in a small saucepan and bring to a boil, stirring often. Reduce heat and simmer 3–4 minutes.
Makes about 32-35 wontons.
