Caribbean Wontons Recipes

CRISPY WONTONS

Steps:

• Combine pork, water chestnuts, green onions, soy sauce, cornstarch, salt and ginger in medium bowl; mix well. Place 1/2 teaspoonful pork mixture in center of each wonton skin. Fold wonton skin over filling to form a triangle. Turn top of triangle down to meet fold. Turn over; moisten 1 corner with water. Overlap opposite corner over moistened corner; press together firmly.
• Heat oil in wok or large saucepan over medium-high heat to 375 degrees F. Deep-fry wontons, a few at a time, 2 to 3 minutes, or until brown and crispy. Drain on paper towels. Serve warm with ketchup and mustard or sweet & sour sauce, as desired.

JAMAICAN BEEF DUMPLINGS

Steps:

• Cook scallion, onion, curry powder, and thyme in 1 1/2 tablespoons oil with 1/2 teaspoon salt and 1/4 teaspoon pepper in a 10-inch skillet over medium heat, stirring occasionally, until softened, about 5 minutes. Stir in beef and bread crumbs and cook until meat is just cooked through, about 3 minutes. Season with hot sauce. Cool.
• Put a rounded teaspoon filling in center of a wrapper. Lightly brush edge of wrapper with water, then fold in half (diagonally if square) and press to seal. Form remaining dumplings.
• Heat 1 inch oil to 350°F in a 12-inch skillet. Fry dumplings in 3 batches, turning once or twice, until golden-brown, 2 to 3 minutes per batch.

AIR-FRYER CARIBBEAN WONTONS

Steps:

• Preheat air fryer to 350°. In a small bowl, beat cream cheese until smooth. Stir in coconut, banana, walnuts and pineapple. Fold in marshmallow creme., Position a wonton wrapper with 1 point toward you. Keep remaining wrappers covered with a damp paper towel until ready to use. Place 2 teaspoons filling in the center of wrapper. Moisten edges with water; fold opposite corners together over filling and press to seal. Repeat with remaining wrappers and filling., In batches, arrange wontons in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown and crisp, 10-12 minutes., Meanwhile, place strawberries in a food processor; cover and process until pureed. In a small saucepan, combine sugar and cornstarch. Stir in pureed strawberries. Bring to a boil; cook and stir until thickened, 2 minutes. If desired, strain mixture, reserving sauce; discard seeds. Sprinkle wontons with confectioners' sugar and cinnamon. Serve with sauce.

CARIBBEAN WONTONS

Steps:

• In a small bowl, beat cream cheese until smooth. Stir in the coconut, banana, walnuts and pineapple. Fold in marshmallow creme., Position a wonton wrapper with 1 point toward you. Keep remaining wrappers covered with a damp paper towel until ready to use. Place 2 teaspoons of filling in the center of wrapper. Moisten edges with water; fold opposite corners together over filling and press to seal. Repeat with remaining wrappers and filling., In a cast-iron or electric skillet, heat oil to 375°. Fry wontons, a few at a time, until golden brown, 15-20 seconds on each side. Drain on paper towels., Place strawberries in a food processor; cover and process until pureed. In a small saucepan, combine sugar and cornstarch. Stir in pureed strawberries. Bring to a boil; cook and stir until thickened, 2 minutes. If desired, strain mixture, reserving sauce; discard seeds. Sprinkle wontons with confectioners' sugar and cinnamon. Serve with sauce.

LOCAL KINE WONTONS

Steps:

• Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
• In a medium bowl, mix the cream cheese, soy sauce, imitation crabmeat, water chestnuts and green onions.
• Place approximately 1 teaspoon of the cream cheese mixture in the center of each wonton wrapper. Fold into triangles and seal edges with moistened fingers.
• In small batches, fry the wontons in the hot oil 3 to 4 minutes, until golden brown. Drain on paper towels.