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Salami Cheesesteak Wontons with Tangy Special Sauce
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Salami Cheesesteak Wontons with Tangy Special Sauce

Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Appetizer, game day
Keyword: philly cheesesteak, salami, wonton

Ingredients

  • 2 tablespoon olive oil 
  • 1 medium onion, sliced thinly 
  • 14 oz beef shaved steak, such as old neighborhood brand 
  • 11 slices American cheese, cut into 4 equal pieces each 
  • 4 oz  thin/deli sliced Genoa salami, sliced into thin strips 
  • 1 14 oz package wonton wrappers (will have extras)
  • canola oil, for frying (about 1” in a large deep skillet) 
  • salt and fresh ground black pepper, to taste 
  • ½ cup water

Tangy Special Sauce 

  • ½ cup mayonaise
  • 1 tbsp ketchup
  • 1 tablespoon relish

Instructions

  • Cook the filling
    1. Add the olive oil to a large skillet and heat over medium heat.
    2. Add the sliced onions, and season well with salt and pepper.
    3. Cook for 10-15 minutes, stirring occasionally, until onions are softened, well browned and reduced in size.
    4. Add ½ cup water to deglaze the onions, and cook, stirring occasionally, until water is evaporated- about 2-3 minutes.
    5. Turn the heat to medium-high and add the shaved steak meat to the pan with the cooked onions. Season with with salt and pepper.
    6. Cook steak meat on medium-high, breaking up the meat as you go, until fully cooked and no pink remains- about 4-5 minutes. Be sure to break up steak as you go so that you have smaller, more manageable steak pieces in your final filling.
    7. Once steak is cooked through, turn the heat to high and add the salami. Cook 3-4 minutes more, stirring occasionally, until salami is warmed through and slightly crisp.
    8. Allow mixture to cool enough to be handled to before filling wontons.
    Filling and frying the wontons
    Filling:
    1. Once filling is cool enough to handle, you can begin filling and sealing your wontons.
    2. To fill and seal wontons, set the wonton wrappers on a large work surface, and set a bowl of water closely for moistening the wrappers as you go.
    3. Take a single wrapper and place it in front of you in a diamond shape, with a point facing you.
    4. Add a single square of American cheese to the center, and top with about 1 tablespoon worth of filling. You should try and get a bit of the onion, steak and salami into each wonton. Be careful not to overfill the wontons, or they will not seal properly.
    5. To wrap and fold the wontons, you can follow the directions on the back of the packaging of your wrappers. There are several ways to wrap them but my preferred method is the “golden bag” method.
    Golden bag method filling and sealing:
    1. To wrap as pictured, first, fill as specified above.
    2. Second- moisten all of the edges of the inside of the wrapper. This will help the bags to seal.
    3. Third- fold up the corners on both sides to form a bag shape. You should have extra wrapper sticking up that sort of forms a bag-like top.
    4. Fourth- with all corners touching and forming a bag like look, set the seam/area of filling in between your thumb and index finger and squeeze to seal. Pinch the top to seal complete, and fold over on top to close. Repeat until all wontons are filled and sealed.
    Frying the wontons
    1. To a large deep sauté pan or cast iron skillet, add enough canola, peanut or vegetable oil to fill the pan about 1”. Heat over high heat until very hot, and a sprinkle of flour added to the pan disintegrates on contact- about 6-10 minutes.
    2. Set a wire rack over a baking sheet and keep close to frying pan.
    3. Working in batches, fry the wontons over high heat for 30 seconds to 1 minute a side, flipping once.
    4. Transfer to the wire rack to cool and drain.
    5. Repeat until all are fried. Serve hot with dipping sauce.
    *Makes about 40 wontons
    Making the Tangy Special Sauce
    1. Whisk all ingredients in a small bowl until well combined.