A spin-off on the classic Reuben sandwich, these Reuben Wontons are easy-to-make and fun to eat. Serve with this homemade Russian Dressing for dipping.
Author:Cathi at scratchandstitch.com
Prep Time:30 minutes
Cook Time:15 minutes
Total Time:45 minutes
Yield: Approx 54 wontons
1/4 lb corned beef, roughly chopped
1/4 cup green onions, thinly sliced
1 cup sauerkraut, drained
1/4 cup parmesean cheese, shredded
1 package Wonton Wrappers (about 54)
2 Tablespoons canola oil (or other oil for high heat)
1–2 cloves garlic, minced
1/4 cup onion, diced
1/2 cup mayo
1/4 cup plain greek yogurt
1 Tablespoon ketchup
1 Tablespoon vinegar
2 teaspoon Sriracha sauce (or other hot chili sauce)
Green onions, thinly sliced, for garnish.Mix all ingredients. Adjust heat level to taste. Garnish with green onions.
Prepare your Wonton making station. You will need a small bowl of room-temperature water for sealing the Wontons.
Working with one wonton at a time, place a heaping teaspoon of corned beef in the center of your wonton wrapper. Add about a teaspoon of sauerkraut, a pinch of parmesan cheese, and a few slices of green onion. This should all add up to about a tablespoon of ingredients.
Dip you finger into the water and run across adjacent edges of the wonton wrapper to wet. Fold the wonton wrapper corner-to-corner. Press firmly to seal edges. With wet fingers, wrap the two other corners to overlap over the center filling. Set aside.
Add 1 tablespoon oil to a hot frying pan over medium heat. (Temperature may vary)
Working in two batches, add wontons one at a time to hot pan. Cook until browned on one side. Flip wontons and cook until browned.
Remove wontons and place on a paper towel lined plate. Cover with foil to keep warm.