If your thinking I'm in denial as per which holiday is on our doorsteps, you may just be correct! For convenience purposes, I don't begin my main cleaning and cooking for Pesach until right before the holiday. I am having guests for it's entirety just like many of you, but I prefer to maintain a relaxed environment throughout my preparations! Therefore, I am still in chametz mode and will be right up until Wednesday when I will have my cleaning help. That is when I will turn over my kitchen, get rid of all of the chametz that may be left and begin spending alot of time in my kitchen. Today I am taking it back to Purim when I made these Brisket stuffed wonton triangles. I didn't get to post them for Purim as I was a little bit preoccupied with face painting my boys to be werewolves. So preoccupied in fact that I forgot them in the freezer, instead of bringing them for the Purim meal at my parents house. We ended up eating them afterwards and they were just as delicious. This is why I still feel the need to share this great and easy recipe with you all, it's still very much appropriate as an appetizer all year round, except for Pesach that is. But hey, if you have extra wonton wraps in your freezer you can thank me for helping you clear them out! Chametz be gone!
This is one of those recipes that I didn't actually make from scratch. I prepare a mean brisket when I need to, but for the purpose of speeding things up on this one, I used the Jack's already packed brisket that only needs to be boiled for about 20 minutes and tastes like it sat in your oven in the best home prepared sauce for hours. The company didn't send it to me to try, I happened upon it in the aisles of my favorite kosher grocery and it is one of the best meat products I have come across in a while. The salsa is all mine though and the wontons were pinched and folded and fried by me as well. Even the jalapeno dip that I carefully dotted onto each one is one of my oldest recipes. Prepare it this week before Pesach arrives, save it for when you can have chametz again, whatever you do prepare this for your family, it will truly be unforgettable!
Brisket Stuffed Wonton Triangles with Mango Salsa
20- 25 Large Wonton/Eggroll Wrappers
1/3 Cup Vegetable Oil, for frying
1 Box Jacks Gourmet BBQ Pulled Beef Brisket, or any soft shredded brisket you have on hand
1 Large Mango, chopped small
1 Large Red Pepper, Diced
1 Large Yellow Pepper Diced
1 Carton Cherry tomatoes, chopped small
1 Medium Red Onion, Diced
the juice of 1 fresh lime
1/2 teaspoon honey
small bunch fresh parsley, chopped
salt and pepper to taste
To garnish-My jalapeno dip recipe
1. Prepare the beef brisket according to package instructions or heat your own already prepared pulled beef brisket.
2. Heat the oil in a wok or deep frying pan over low-medium heat until sizzling.
3. Fold the wonton wrappers to create whatever shape you'd like, using water to seal the edges. I made mine into triangles but it was slightly difficult to get them to stay that way when they were frying up so feel free to wrap them like a burrito/eggroll style or in a square etc.
4. Place 2-3 pieces of prepared wonton wrappers into the hot oil so that they get crispy, light brown and maintain the shape you've created. Remove them to a paper towel lined plate or pan to cool once done.
5. Prepare the salsa. Chop the mango, red pepper, yellow pepper, cherry tomatoes and red onion pretty small, or to your liking. Squeeze the fresh lime over the cut salsa ingredients and then add the honey, salt and pepper, mixing well to combine. Add the chopped parsley last and mix in gently.
6. Assemble your brisket stuffed wontons. Add about 2-3 tablespoons of cooked brisket to each wonton triangle, stuffing the meat into all corners and allowing it to really fill the crispy wonton. Top each one with 2 tablespoons of the mango salsa and dot each one with some jalapeno dip. Serve cold or warm and serve some of that same dip to the side for those who may desire more.
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