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Pioneer Woman Cheeseburger Wontons

Pioneer Woman Cheeseburger Wontons - recipe card
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Golden, crispy wontons stuffed with a savory, melty cheeseburger filling—ground beef, onions, pickles, and gooey Cheddar—are an irresistible handheld appetizer. Perfectly crunchy on the outside with a juicy, flavorful center, these are sure to disappear in minutes.

Ingredients

Scale
  • 8 oz ground beef
  • 1/2 cup onion, finely diced
  • 1/4 cup dill pickles, finely chopped (plus 1 tablespoon pickle juice)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Worcestershire sauce
  • 1 cup sharp Cheddar cheese, shredded
  • 1 package (about 24) square wonton wrappers
  • 1 large egg, beaten (for sealing)
  • 1 cup vegetable oil, for frying (or as needed)

Instructions

  1. In a medium skillet over medium-high heat, cook the ground beef, breaking it into small crumbles, until browned and cooked through, about 5-6 minutes. Drain any excess fat, leaving only a thin film in the skillet.
  2. Add the finely diced onion to the skillet and cook over medium heat until translucent and softened, about 3 minutes. Stir in the chopped pickles, pickle juice, kosher salt, black pepper, garlic powder, and Worcestershire sauce. Cook for 1 minute, then let the mixture cool slightly.
  3. Transfer the beef mixture to a bowl and let it cool for 5 minutes. Stir in the shredded Cheddar cheese until well combined.
  4. Lay a wonton wrapper on a clean, dry surface. Place a heaping teaspoon of filling in the center of the wrapper. Avoid overfilling to prevent tearing.
  5. Dip your finger in the beaten egg and moisten the edges of the wrapper. Fold the wrapper in half to form a triangle, pressing out air bubbles and sealing the edges firmly.
  6. Grab the two opposite corners of the triangle and bring them together, moistening one corner with egg to form a classic wonton shape. Press to seal. Repeat with remaining wrappers and filling, covering finished wontons with a damp towel to prevent drying.
  7. Meanwhile, heat 1 inch of vegetable oil in a deep skillet or heavy pot over medium-high heat until the oil shimmers and a small piece of wrapper dropped in sizzles immediately (about 350°F / 175°C if using a deep-fry thermometer).
  8. Working in batches to avoid crowding, fry the wontons for about 3-4 minutes, turning occasionally, until golden brown and crispy on all sides. Drain on a paper-towel-lined plate. Serve hot.
  9. Optional oven alternative: Preheat oven to 400°F (204°C). Brush wontons lightly with oil and bake for 8-10 minutes until golden and crisp, flipping halfway.

Notes

Store leftover fried wontons for up to 3 days in an airtight container in the refrigerator. To reheat, place them on a baking sheet in a 350°F (177°C) oven for 5-8 minutes until crisp. For longer storage, freeze uncooked filled wontons in a single layer, then transfer to a zip-top bag for up to 3 months. Fry frozen wontons directly—no need to thaw—add 2-3 minutes to cooking time.

Nutrition

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Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-cheeseburger-wontons-recipe/