This post is part of the Twin Dragon Wrapper Blogger Recipe Challenge. Samples were provided as part of this contest.
Today, I’m sharing my recipe for Fried Picadillo Wontons. This is a globally-inspired fusion recipe featuring the flavors of Latin America and the Philippines.
Traditional picadillo includes ground beef, tomato sauce, potatoes, peas and carrots. Various countries and cultures have adapted picadillo and some regions include raisins, olives and sometimes almonds.
My picadillo recipe is consistent with the Latin America recipe style. I decided to combine my picadillo with wontons since picadillo is also common in the Phillipines (called giniling). Wontons are another part of the Filipino diet (fried wontons are called pinseques fritos), so I knew this would be the perfect globally-inspired fusion appetizer recipe.
Fried Picadillo Wontons
My Fried Picadillo Wontons began with a pack of Twin Dragon Wonton Wrappers.
I gathered my ingredients and prepared the picadillo filling for my fried wontons.
Once my filling was slightly cooled, I used the Twin Dragon Wonton Wrappers. Filling each wonton with 1-2 teaspoons of the picadillo mix.
I then fried the wontons in oil and drained them on a paper towel. (Note: I served the Fried Picadillo Wontons with Sriracha sauce to dip on the side. Yum-Yum Sauce or a crispy onion chili oil would also be a good dip options).
The result was a perfectly portable holiday appetizer that fills your tastebuds to flavors of the world.
- 1 lb ground beef
- 1 tbs olive oil extra virgin
- 2 cloves garlic
- 2 tsp salt
- 1/2 onion chopped
- 1/2 bell pepper chopped
- 2 cups medium size Russet Potatoes peeled and chopped
- 4 oz broth beef
- 3 tbsp tomato paste
- 1/4 tsp black pepper
- 1 tsp cumin
- 2 tbs sliced olives diced
- 1-2 dahes dried oregano
- 1/2 cup frozen peas
- 1 package egg roll wrappers
- oil for frying
- Heat a large skillet over medium heat, add ground beef. Cook over medium heat while breaking up the meat. Cook until mostly browned, drain grease and return to heat.
- Add in olive oil, diced onion, bell pepper (red or green) and potatoes. Continue to cook over medium heat until onion and peppers are softened. Add garlic and cook an additional 30 seconds.
- Add tomato paste and beef broth. Add in seasonings: salt, pepper, cumin and oregano. Stir to combine.
- Bring mixture to a simmer, cover and let cook for 10 minutes. Add sliced olives and frozen peas.
- Remove lid, stir, and continue cooking with the lid off for an additional 10 minutes or until potatoes are softened and most of the liquid is gone.
- Place wonton wrappers on dry, clean surface and place 1-2 teaspoons of filling in the center of each square.
- Moisten edges of wrapper with water and pinch the four corners in to make a wonton pillow. Pressing the corners together to seal.
- Fry in 350 degree oil for 1-2 minutes or until golden brown. Drain on paper towel.
Check out that yummy picadillo filling. I also love that the cut wonton looks like a heart.
Elevate your next appetizer by going global with this fusion of flavor! These Picadillo Wontons, made with Twin Dragon Wrappers, are the perfect bite. Try them today!
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