Beef Fried Wontons with Yuzu Hot Salt

Beef Fried Wontons with Yuzu Hot Salt

Crispy on the outside, juicy and savory on the inside — these beef fried wontons are a crowd-pleasing classic with a Firecracker Farm twist. Finished with a few fresh grinds of Yuzu Hot Salt, they bring bright citrus heat that cuts perfectly through the richness.

For the Filling

Ingredients:

• 1 lb ground beef
• 2 green onions, finely chopped
• ½ cup green cabbage (optional; lightly salted, then rinsed and squeezed dry)
• 1 clove garlic, minced
• 1 tsp grated fresh ginger (or ½ tsp ground ginger)
• 1 tbsp soy sauce
• 1 tsp sesame oil
• ½ tsp sugar
• ¼ tsp black pepper
• Few grinds of Firecracker Farm Yuzu Hot Salt

For Wrapping & Frying

Ingredients:

• Wonton wrappers (square)
• Water (for sealing)
• Cooking oil (vegetable or peanut), for frying

Instructions

1. Make the Filling

In a mixing bowl, combine ground beef, green onions, cabbage (if using), garlic, ginger, soy sauce, sesame oil, sugar, black pepper, and Yuzu Hot Salt.
Mix until just combined — don’t overwork the filling.

2. Wrap the Wontons

• Place a wonton wrapper flat on a clean surface.
• Add about 1 teaspoon of filling to the center.
• Dip a finger in water and lightly wet the edges.
• Fold into a triangle and press to seal, or bring corners together for a classic wonton shape.
• Feel free to fold the edges upward for a more rustic look — just be sure everything is well sealed.

3. Heat the Oil

Heat about 2 inches of oil in a pan to 350°F (175°C).
No thermometer? Drop in a small piece of wrapper — if it sizzles immediately, you’re ready.

4. Fry

Fry wontons in small batches for 2–3 minutes, turning occasionally, until golden brown and crispy.

5. Drain & Serve

Remove wontons and drain on paper towels.
Serve hot, finishing with a few fresh grinds of Firecracker Farm Yuzu Hot Salt right after frying.

Optional Dipping Sauce

• Sweet chili sauce (from your local Asian market)

Tips

• Don’t overfill or the wontons may burst while frying
• Keep unused wrappers covered with a damp towel so they don’t dry out
• Air Fryer Option: Brush lightly with oil and air-fry at 375°F (190°C) for 8–10 minutes, flipping halfway

Serving Note

These disappear fast. Double the batch if you’re feeding friends — and don’t skip the Yuzu Hot Salt finish. It’s the move.

About the Author Dave Sands

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Dave brings his passion for food and culinary experience as host of The Food Origins Podcast (Listen on Spotify or Apple Podcast - Also on 17 other listening platforms including Google, Stitcher and many others.)

Dave was born and raised in San Francisco, CA. Growing up Japanese and Caucasian , Dave was exposed to many cultures and cuisines immediately. Watching and learning from his late Mother set the seeds of his pure joy of cooking. As a graduate of the City College of San Francisco’s Hotel & Restaurant program, Dave cooked professionally all over the San Francisco Bay Area for five years working in numerous restaurants, catering and corporate food services. With some unfortunate burn out, Dave went on work as a service advisor for a high end car dealer. While working there, he transitioned to one of his dream jobs as a San Francisco Police Officer. After 15 years in Law Enforcement, injuries caused Dave to retire. Cooking became my therapy after my Mother passed away. Dave always cooked throughout his careers, sharing many dishes to family , friends and coworkers. Dave has been fortunate to have met a wide range of people from many aspects of life and can’t wait share their food origin stories!

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