I seem to gather recipes wherever I go, I have been doing this since I was in high school and we won't even talk about how long ago that was. I have three cloth bound journal style books full of recipes dating back to the early '80s, my first recipe journal, dating back to the late '70s, was a spiral bound notebook. This particular recipe comes from an acquaintance, whose name I sadly have forgotten over the years. He brought these wontons to a gathering, and since I love curry he gladly shared his recipe, now I will share it with you.
According to Food.com, "curry powder is a blend of up to 20 different herbs and spices, including the commonly used: cardamom, chiles, cinnamon, cloves, coriander, cumin, fennel, fenugreek, mace, nutmeg, pepper, poppy seeds, sesame seeds, saffron, tamarind and tumeric (which gives curry its characteristic golden color)." They also go on to say that "curry quickly loses its pungency. It will keep for 2 months in an airtight container." I have had mine for a little longer than that and it is still pungent, but considering this advice it is probably best to buy curry in small amounts, unless you use it regularly. Penzeys Spices says "Tandoori, Maharajah and Sweet Curry are rich and flavorful without being hot. Hot Curry and Vindaloo are hot and spicy. Garam Masala, Rogan Josh, Saté and Balti are somewhere in between. Just starting out? Try Sweet Curry, Rogan Josh, Tandoori, Balti or Sate Seasoning." I used a Sweet Curry for this recipe.
I don't make these as often as pork wontons, which we like even better, but these are very good and it is fun to take both kinds to a gathering to share. I have made these at the same time as the pork wontons, using the same frying oil, just be sure to make the curry wontons last as some of the curry may flavor the oil.
To shape the wontons, place about one tablespoon full in the center of the wonton skin and using water or egg white to moisten all the edges, fold into a triangle, then bring two of the points together as shown above. These are good alone or served with a Sweet and Sour Sauce. I have not tried it yet, but I am thinking that a teaspoon of dried chili peppers added to the sweet and sour sauce would add a complimentary spice to these wontons.
Curried Beef Wontons
1/2 pound cooked and shredded beef (I use a slow-cooked roast)
1 teaspoon dry sherry
1 teaspoon cornstarch
1/2 teaspoon sugar
1/8 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons sweet curry powder
2 teaspoons sesame seed oil
2 green onions, minced
1 tablespoon soy sauce
1 tablespoon olive oil
1/2 to 2/3 package of wonton skins
Peanut oil for frying
Mix and marinate for 1/2 hour. Place one tablespoon of mixture into the center of a wonton skin, moisten the edges of the skin with water or egg white, fold into a triangle and then bring two of the points together and moisten to attach. Deep fry in hot peanut oil over medium-high heat. Drain, and enjoy with Sweet and Sour Sauce.