If you love the savory, satisfying taste of authentic Asian dumplings but absolutely dread the tedious process of filling and pinching them closed, these Open-Faced Wontons are an absolute game-changer. This brilliant recipe takes all the classic flavors of a traditional pork and beef wonton and turns the cooking method completely upside down.
Instead of meticulously folding the wrappers, you simply spread a thin layer of the savory meat and cabbage filling evenly across the flat dough. Then, you fry them meat-side down in a hot skillet—exactly like you would a smashburger! The meat caramelizes beautifully while the wonton wrapper crisps up in the hot oil. Once finished, you fold them in half like a crispy taco and dunk them into a sweet, tangy soy-chili sauce.
Pro-Tips for Smashburger-Style Dumplings
To achieve the perfect texture and ensure your open-faced wontons cook evenly, keep these crucial kitchen tips in mind:
- Spread it Thin: The key to this technique is spreading the raw meat mixture in a very thin, even layer all the way to the absolute edges of the wonton wrapper. Because you are cooking the meat very quickly in an open skillet, a thick mound of filling will not cook through before the wrapper burns.
- The Sizzle Factor: Make sure your skillet is hot before you lay the wontons meat-side down. You want to hear an immediate sizzle. The direct contact with the hot pan is what creates that beautiful, brown crust on the ground beef and pork.
- Oil the Backs: Do not skip brushing sesame oil onto the bare backs of the wonton wrappers while the meat side is searing! When you flip them over, that oil is what gives the dough a beautifully bubbly, golden-brown crunch.
Delicious Variations to Try
This fast and easy technique is incredibly versatile. Customize your filling and toppings to suit your cravings:
- Protein Swaps: If you don’t eat pork or beef, you can easily substitute the filling with ground chicken, ground turkey, or even finely minced shrimp.
- Vegetarian Option: Swap the meat for finely crumbled firm tofu mixed with finely diced shiitake mushrooms and extra cabbage slaw.
- Boost the Heat: The dipping sauce already features chili garlic sauce, but if you love a serious kick, drizzle extra chili crisp or Sriracha directly inside your wonton “taco” right before you take a bite!
Also Read : Piri Piri Chicken Recipe
Open-Faced Wontons
4
servings15
minutes10
minutes850
kcalIngredients
The Dipping Sauce:
3 tablespoons soy sauce
1 tablespoon chili garlic sauce
1 tablespoon water
2 teaspoons sesame oil
2 teaspoons rice wine vinegar
2 teaspoons sesame seeds
1 tablespoon white sugar
The Wontons:
1 pound lean ground beef and pork mix
1 1/2 cups 3-color coleslaw mix (such as Fresh Express®)
2 cloves garlic, minced
1/2 tablespoon minced ginger
2 tablespoons soy sauce
1/2 tablespoon white sugar
1 teaspoon sesame oil
1/3 cup chopped green onion
25 square wonton wrappers (such as Mandarin®)
1 tablespoon chili oil (or as needed for serving)
Extra sesame oil for pan-frying
Directions
- Mix the Dipping Sauce: In a small bowl, stir together the 3 tablespoons of soy sauce, chili garlic sauce, water, 2 teaspoons of sesame oil, rice wine vinegar, sesame seeds, and 1 tablespoon of white sugar until the sugar is dissolved. Set the sauce aside.
- Make the Filling: In a large mixing bowl, combine the ground beef and pork mix, coleslaw mix, minced garlic, minced ginger, 2 tablespoons of soy sauce, 1/2 tablespoon of white sugar, 1 teaspoon of sesame oil, and the chopped green onion. Stir vigorously until all the ingredients are well combined.
- Spread the Meat: Lay out your wonton wrappers on a clean surface. Scoop a small amount of the filling onto each wrapper. Using a spoon or your fingers, spread the filling in a very thin, even layer all the way to the edges of each wonton wrapper.
- Sear the Meat Side: Brush a large skillet generously with sesame oil and set it over medium-high heat. Once hot, place the wontons directly into the pan, meat-side down.
- Crisp the Wrapper: While the meat side is cooking, lightly brush the bare backs of the wonton wrappers facing up with a little more sesame oil. Let them cook until the meat is browned and cooked through, about 2 to 3 minutes.
- Flip and Finish: Gently flip the wontons over and fry them on the dough side until the wrappers are golden and crisp, about 2 more minutes. You will likely need to work in batches to avoid overcrowding the pan.
- Serve and Enjoy: Serve the crispy wontons immediately alongside the dipping sauce and a drizzle of extra chili oil. To eat, simply fold each open-faced wonton in half like a taco, dip it into the sauce, and enjoy!
Notes
- Batch Cooking: If you are cooking these in batches, you can keep the finished wontons warm and crispy by placing them on a wire rack set over a baking sheet in a 200°F oven.
- Wrapper Storage: Wonton wrappers dry out very quickly. Keep any wrappers you aren’t actively using covered with a slightly damp paper towel.
