Air Fryer Beef Wontons Recipe

Ground beef: This is the main protein that makes the wontons hearty and satisfying.

Shredded cabbage: Adds a fresh crunch and balances the richness of the beef.

Soy sauce: Brings a salty, savory flavor that ties the filling together.

Garlic powder: Gives a mild garlic taste without the texture of fresh garlic.

Ginger powder: Adds a warm, slightly spicy note that complements the beef.

Wonton wrappers: Thin sheets of dough that hold the filling and become crispy when cooked.

Egg: Used as a sealing agent to keep the wontons closed during cooking.

One of the trickiest parts of making these beef wontons is sealing the edges of the wonton wrappers so the filling doesn’t leak out while cooking. Here’s a simple way to do it that really works:

1. First, put a small spoonful of the beef and cabbage mixture right in the center of the wonton wrapper.
2. Next, dip your finger or a small brush into the beaten egg and lightly brush it around the edges of the wrapper.
3. Then, fold the wrapper over the filling to make a triangle or a shape you like.
4. Press the edges firmly together to seal. You can even pinch or crimp the edges a little to make sure they stick well.

This step helps keep the filling inside while the wontons cook in the air fryer. If you don’t seal them well, the filling might spill out and make a mess or dry out. The egg acts like glue, so it’s a simple but important trick.

When I first tried this, I didn’t brush enough egg on the edges, and some of my wontons opened up while cooking. It was a little disappointing, but after that, I made sure to be generous with the egg and pressed the edges tightly. Now they come out perfectly crispy and full of filling every time. Also, don’t overfill the wrappers—just a small spoonful is enough to keep them neat and easy to seal.

Once you get the hang of sealing, making these air fryer beef wontons feels like a fun little project, and the crispy, tasty results are totally worth it!

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and has a similar texture to ground beef.

• ground beef - Substitute with ground pork: Ground pork provides a similar flavor profile and moisture content.

• shredded cabbage - Substitute with shredded carrots: Shredded carrots offer a similar crunch and slight sweetness.

• shredded cabbage - Substitute with bean sprouts: Bean sprouts add a crunchy texture and mild flavor.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative with a similar umami flavor.

• soy sauce - Substitute with coconut aminos: Coconut aminos provide a slightly sweeter and less salty flavor.

• garlic powder - Substitute with fresh minced garlic: Fresh minced garlic offers a more robust and aromatic flavor.

• garlic powder - Substitute with onion powder: Onion powder can provide a similar depth of flavor in a pinch.

• ginger powder - Substitute with fresh grated ginger: Fresh grated ginger provides a more intense and aromatic flavor.

• ginger powder - Substitute with ground turmeric: Ground turmeric offers a different but complementary flavor and color.

• wonton wrappers - Substitute with rice paper: Rice paper can be used for a gluten-free alternative.

• wonton wrappers - Substitute with dumpling wrappers: Dumpling wrappers are similar in texture and can be used interchangeably.

• egg (beaten) - Substitute with water: Water can be used to seal the wonton edges, though it may not be as effective.

• egg (beaten) - Substitute with cornstarch slurry: A mixture of cornstarch and water can help seal the wontons similarly to egg.

• Allow the wontons to cool completely before storing. This prevents condensation from forming, which can make them soggy.

• Place the cooled wontons in an airtight container. If stacking them, use parchment paper between layers to avoid sticking.

• Store the container in the refrigerator if you plan to consume the wontons within 2-3 days. For longer storage, freezing is recommended.

• To freeze, arrange the wontons in a single layer on a baking sheet lined with parchment paper. Freeze until solid, about 1-2 hours.

• Once frozen, transfer the wontons to a freezer-safe bag or container. Label with the date to keep track of freshness.

• When ready to enjoy, reheat the wontons directly from the freezer. Preheat the air fryer to 375°F (190°C) and cook for 10-12 minutes, or until heated through and crispy.

• Serve hot with your favorite dipping sauce, such as soy sauce or sweet chili sauce.

• Preheat your air fryer to 350°F (175°C). Place the leftover beef wontons in a single layer in the basket. Heat for 3-5 minutes until they are crispy and heated through.

• For a quick oven method, preheat your oven to 375°F (190°C). Arrange the wontons on a baking sheet lined with parchment paper. Bake for 5-7 minutes, flipping halfway through, until they regain their crispiness.

• If you prefer the stovetop, heat a non-stick skillet over medium heat. Add a small amount of vegetable oil and place the wontons in the skillet. Cook for 2-3 minutes on each side until they are warmed and crispy.

• For a microwave option, place the wontons on a microwave-safe plate. Cover them with a damp paper towel to prevent drying out. Microwave on high for 1-2 minutes, checking halfway through to ensure they are heated evenly.

• To steam, place the wontons in a steamer basket over boiling water. Cover and steam for about 3-4 minutes until they are heated through. This method will make them soft rather than crispy.

• Mixing bowl: Used to combine the ground beef, shredded cabbage, soy sauce, garlic powder, and ginger powder.

• Spoon: Helps to place a small spoonful of the mixture in the center of each wonton wrapper.

• Pastry brush: Used to brush the edges of the wonton wrapper with beaten egg for sealing.

• Air fryer: Preheats to 375°F (190°C) and cooks the wontons until golden brown and crispy.

• Air fryer basket: Holds the wontons in a single layer during cooking.

• Measuring spoons: Measures the soy sauce, garlic powder, and ginger powder accurately.

• Cutting board: Provides a surface for shredding the cabbage.

• Knife: Used to shred the cabbage finely.

• Small bowl: Holds the beaten egg for sealing the wonton wrappers.

• Tongs: Helps to place and remove the wontons from the air fryer basket.

• Serving plate: Used to serve the hot wontons with your favorite dipping sauce.

Prepare the filling in advance: Mix the ground beef, shredded cabbage, soy sauce, garlic powder, and ginger powder ahead of time and store in the fridge.

Use pre-shredded cabbage: Save time by buying pre-shredded cabbage instead of shredding it yourself.

Batch process wontons: Lay out multiple wonton wrappers at once and fill them assembly-line style.

Preheat the air fryer: Start preheating the air fryer while you are assembling the wontons to save time.

Use a small spoon: Use a small spoon to quickly and evenly distribute the filling onto each wrapper.