- 2 tablespoons olive oil
- 1/4 red or green bell pepper, diced
- 1/4 small onion, diced
- 1/3 pound roast beef, chopped
- 8 ounces pepper jack cheese, shredded, divided
- 25-30 wonton wrappers
- 1 egg
- 1/2 cup water
- 1/2 cup canola oil
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- Salt and Pepper, to taste
In frying pan up to medium high heat, add olive oil, onion, and peppers. Add salt and pepper, to taste. Cook until slightly softened, about 2 minutes. Add roast beef and saute until onions are translucent, about 5 minutes more. Remove from heat. Add 4 oz. of the cheese and mix thoroughly.
Preheat canola oil to 350 degrees F in large frying pan. In a small bowl, mix egg and water together for egg wash. Working in batches, lay 5-6 wonton wrappers out on countertop or cutting board. Place 1-2 tablespoon of beef mixture in each one. Using fingers, spread some of the egg wash around the edges of each one. Fold in half, making a triangle shape. Press edges down to seal them. Place on a baking sheet covered with a damp towel to prevent wrappers from drying out before cooking.
Fry for 1-2 minutes on each side or until golden brown. Place on a plate covered with paper towels to soak up excess oil.
For the cheese sauce, melt butter in a saucepan over medium heat. Add flour then whisk for one minute. Slowly whisk in milk. Add salt and pepper, to taste. Stir and cook until thickened, about 4-5 minutes. Turn off heat then add remaining cheese. Stir until melted and smooth. Serve with pot stickers.
Sponsor: Utah Beef Council
