Step up your next batch of cream cheese wontons with the addition of Korean beef and spices. These golden beauties make a tasty party app!
I heart fusion recipes. All the way down to my core, my absolute favorite thing to do in the kitchen is to reconstruct a classic dish into something new. Other revamped recipes I’m obsessed with include this Egg Stuffed Pepperoni Pizza Sandwich, my Ultimate Bierocks Pizza and these Reuben Waffle Fries. Gimme a plate of them all. 😉
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I envisioned these cream cheese wontons after a daydream (or should I say… craving) I had on blending my Big Mac Copycat Sliders with Korean Chicken. This might seem like a weird combination, but I’m a total goofball and roll with my gut instinct. I decided to stick with beef for this recipe, but honestly, any ground meat will do the trick. Per the usual, my recipes are completely flexible. Go ahead and use whatever you have on hand or enjoy the most.
HOW TO MAKE KOREAN-INSPIRED CREAM CHEESE WONTONS:
All you’ll need is a handful of ingredients for this recipe. Go ahead and grab some cream cheese, sharp cheddar, ground beef, a few pantry staples, a pack of wonton wrappers and fresh herbs.
- Preheat your oven to 400F.
- Cook the ground beef over medium-high heat in a large pan until browned.
- While the meat is cooking, go ahead and spray 2 muffin pans with non-stick cooking spray. Place two wonton wrappers in the bottom of each cup, overlapping slightly so the edges are crossed over one another in a star pattern.
- Precook the wrappers for 10 minutes, remove and turn heat down to 350F.
- Whisk the grated ginger, minced garlic, liquid aminos, sesame oil, brown sugar and optional pepper flakes in a medium-sized mixing bowl. Set aside.
- Once the meat is cooked, drain and return to pan. With heat on low, pour the spiced liquid over the beef and cook for an additional 5 minutes. The mix of meat and spices will slightly thicken.
- Pour the warmed beef in a large mixing bowl and mix with chopped kimchi and cream cheese.
- Place a spoonful of the beef mixture in each wonton cup and sprinkle the tops of each with shredded cheddar. Bake for 10 – 12 minutes, or until the cheese has melted and the edges of each wonton cup are crispy.
- Remove each cup from the muffin pan and allow them to cool for 5 minutes before serving. Sprinkle each with fresh cilantro and sesame seeds. Serve with sriracha or your favorite hot sauce, if desired.
These make for the perfect afternoon snack or starter for an Korean-inspired dinner. We love them on game day, at family gatherings and pretty much anywhere in-between. Even my littles gobble them down!
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- 48 Wonton Wrappers
- 1 lb. Ground Beef
- 1 tsp. Grated Ginger
- 2 tsp. Minced Garlic
- 2 Tbsp. Liquid Aminos (or Reduced Sodium Soy Sauce)
- 1 tsp. Pure Sesame Oil
- 2 Tbsp. Dark Brown Sugar, packed
- ¼ tsp. Red Pepper Flakes, optional
- ½ cup Mild or Spicy Kimchi, chopped
- 4 oz. Cream Cheese
- ½ cup Shredded Sharp Cheddar Cheese
- Fresh Cilantro Leaves, as needed for garnish
- Sesame Seeds, as needed for garnish
- Preheat your oven to 400F.
- Cook the ground beef over medium-high heat in a large pan until browned.
- While the meat is cooking, go ahead and spray 2 muffin pans with non-stick cooking spray. Place two wonton wrappers in the bottom of each cup, overlapping slightly so the edges are crossed over one another in a star pattern.
- Precook the wrappers for 10 minutes, remove and turn heat down to 350F.
- Whisk the grated ginger, minced garlic, liquid aminos, sesame oil, brown sugar and optional pepper flakes in a medium-sized mixing bowl. Set aside.
- Once the meat is cooked, drain and return to pan. With heat on low, pour the spiced liquid over the beef and cook for an additional 5 minutes. The mix of meat and spices will slightly thicken.
- Pour the warmed beef in a large mixing bowl and mix with chopped kimchi and cream cheese.
- Place a spoonful of the beef mixture in each wonton cup and sprinkle the tops of each with shredded cheddar. Bake for 10 - 12 minutes, or until the cheese has melted and the edges of each wonton cup are crispy.
- Remove each cup from the muffin pan and allow them to cool for 5 minutes before serving. Sprinkle each with fresh cilantro and sesame seeds. Serve with sriracha or your favorite hot sauce, if desired.
NOTES ON THIS RECIPE:
- Egg roll wrappers can be found at most grocery stores in the refrigerator cases in the produce section.
- Soften the cream cheese to room temperature for easier mixing.
- I prefer the taste of cheddar cheese with this recipe, but any melting cheese will work with this recipe.
This recipe and all photography was developed exclusively for That’s Tasty. If you’d like to learn more about my recipe development for food and beverage brands, please check out my Recipe Development and Photography tabs for more details. Want to work together? Shoot me an email! You can read my blog and recipe on their website by clicking here.
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