To follow on from my first fusion dumpling post last month, I have some more delicious morsels for you – crispy bacon cheeseburger wontons! And if you are worried about the calories, never fear, they are baked not fried.
Bacon cheeseburger wontons
2 teaspoons olive oil
1 rasher middle bacon, rind removed, finely chopped
250g beef mince
1 eschalot (or 1/4 brown onion), finely chopped
1 clove garlic, crushed
1/4 cup finely chopped gherkins
1/2 cup finely chopped grated mozzarella or tasty cheese
1 tablespoon mild american mustard
26 wonton wrappers
olive oil spray
special sauce
1/2 cup mayonnaise
1/4 cup ketchup
2 tablespoons mild american mustard
Heat the oil in a large non-stick frying pan over high heat. Cook the bacon, mince, eschalot and garlic, breaking up the mince with a wooden spoon, for 5 minutes or until browned. Set aside to cool.
Make the special sauce. Preheat the oven to 220°C (conventional).
Place the mince mixture in a bowl with the gherkins, cheese and mustard and mix well to combine. Place a heaped teaspoonful of the mixture onto one side of a wonton wrapper. Brush the edges with water and fold over to form a triangle. Press the edges to enclose. Repeat with remaining wrappers and mixture.
Lightly spray 2 large baking trays with olive oil. Place the wontons on the trays and spray the tops with olive oil. Bake for 6-8 minutes, turning once, until golden and crispy.
Serve with the special sauce to dip.
Makes 26
For the special sauce, combine all ingredients in a small bowl.
oOo Wonton wrappers are found at specialty food stores or Asian supermarkets.
oOo You can also make small tweaks to the recipe to make them even ‘healthier’ such as using five-star (lean) beef mince, substituting low fat tasty or mozzarella cheese and using low-fat mayonnaise.
