I'm an Army Brat raised by a Southern mom. Many of the foods that my mom cooks have origins somewhere else, but she would always give them her own special Southern twist. This is is one of them. The recipe came from a Korean friend but my mom made it distinctly American using ground beef and onions.
While this recipe has few ingredients, it is a booger to make because it is time-consuming. We only have these on special occasions and only two or three times per year.
But in spite of all that, you need to give these a try. You won't be disappointed.
Several hours before you want to fry the won tons, brown the beef. Then add the onions, jalapenos,and garlic. Add the salt and pepper. Let simmer for about 15 to 20 minutes.
Allow the ground beef mixture to come to room temperature.
Prepare all of the ingredients that you will need to assemble the won tons. You will want your wrappers, your ground beef mixture, a small bowl of water for dampening the wrappers, a small spoon or teaspoon.
Take one wrapper and fill it with the desired amount of filling taking care not to overfill; if you put too much filling in your wrapper, your wrapper will not seal properly.
Moisten the edges of the wrapper and overlap them to create a little "envelope". There are other ways to fold won tons, but I find this is the easiest for me.
Place each assembled won ton on a tray lined with parchment paper; for each new layer, put down a new piece of parchment. The won tons shouldn't stick to one another before they are fried.
Continue assembling the won tons until you either run out of filling or run out of wrappers. Usually I run out of wrappers before I run out of filling~I just use whatever filling is left for another recipe.
When your peanut oil has reached at 350 degrees, you will place around twenty to twenty-five won tons for each frying. When the won tons float to the top and they are golden brown, you know they are ready to eat.