Clam Wonton Triangles With Dipping Sauce Recipes

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WON TON DIPPING SAUCE



Won Ton Dipping Sauce image

Great sauce for dipping wonton or spring rolls. I like to use sesame seed oil instead of vegetable oil.

Provided by Alia55

Categories     Low Cholesterol

Time 30m

Yield 2 1/4 cups

Number Of Ingredients 7

1 large onion, cut in chunks
4 -6 jalapenos, seeds removed
4 garlic cloves, peeled
4 tablespoons oil
1/2 cup soy sauce
1 cup rice vinegar
3 tablespoons brown sugar

Steps:

  • Combine onion, peppers and garlic in food processor and chop to a medium-fine consistency. Heat oil in skillet on low heat and add the vegetables from the food processor.
  • Stir, continuing to cook on low heat until the oil takes on the color of the peppers.
  • In a bowl, pour the vinegar, soy sauce and brown sugar and stir to dissolve the sugar.
  • Taste the mixture, adjust to taste.
  • Mix, then add the mixture from the skillet.
  • Serve warm or at room temperature with freshly steamed or fried won tons.

Nutrition Facts : Calories 364.9, Fat 24.5, SaturatedFat 3.2, Sodium 3585.4, Carbohydrate 31.4, Fiber 2.2, Sugar 22.6, Protein 8

THE BEST CLAM SAUCE



The Best Clam Sauce image

I cannot order better white clam sauce in a restaurant. My boyfriend begs me to make this! Thanks Mom! Serve this dish with fresh garlic bread and a nice white wine. I promise this is a keeper and you won't like any other white clam sauce!

Provided by Jodie B

Categories     Seafood     Shellfish     Clams

Time 45m

Yield 4

Number Of Ingredients 8

1 (16 ounce) package dry linguini
1 onion, chopped
6 cloves garlic, chopped
3 tablespoons olive oil
4 (6.5 ounce) cans minced clams
½ cup butter
salt and pepper to taste
2 tablespoons dry white wine

Steps:

  • Bring a large pot of salted water to a boil, add linguini and return water to a boil. Let linguini cook until al dente; drain well.
  • In a large skillet, saute the onion and garlic in olive oil until the onions are translucent. Drain the cans of minced clams, reserving half of the juice.
  • Stir the clams, reserved juice, butter, salt and pepper, and wine. Simmer the mixture for 20 minutes, until the sauce has reduced 1/3 and has thickened.
  • Spoon the clam sauce over the linguini and serve.

Nutrition Facts : Calories 906.4 calories, Carbohydrate 73.8 g, Cholesterol 184.7 mg, Fat 39.2 g, Fiber 3.7 g, Protein 60.6 g, SaturatedFat 16.3 g, Sodium 593.9 mg, Sugar 2.9 g

CLAM WONTON TRIANGLES WITH DIPPING SAUCE



Clam Wonton Triangles With Dipping Sauce image

Make and share this Clam Wonton Triangles With Dipping Sauce recipe from Food.com.

Provided by Kim127

Categories     < 30 Mins

Time 22m

Yield 4 serving(s)

Number Of Ingredients 10

1 (14 ounce) package wonton skins
1 (12 ounce) package cream cheese, softened
2 (6 1/2 ounce) cans minced clams or 2 (6 1/2 ounce) cans chopped clams, drained
1/4 cup green onion, finely chopped
1/2 teaspoon soy sauce
3 drops sesame oil
2 teaspoons fresh ginger, grated
1 cup pineapple jam
1 tablespoon hot mustard
1 tablespoon honey, slightly heated

Steps:

  • Preheat oven to 425 degrees.
  • In a medium bowl, mix together cream cheese, clams, green onion, soy sauce, sesame oil and 1 teaspoon of the ginger.
  • Unwrap wonton skins and place 1 teaspoon of mixture in the center of each skin.
  • Moisten edges with water.
  • Fold skin in half to form triangle, pressing edges together to seal.
  • Arrange triangles on a greased baking sheet and bake for 12 minutes or until golden brown.
  • Meanwhile, to make dipping sauce combine remaining 1 teapoon of ginger, jam, hot mustard, and honey and mix well.
  • Serve wontons hot with dipping sauce.

Nutrition Facts : Calories 990.4, Fat 35.9, SaturatedFat 19.5, Cholesterol 164.2, Sodium 1033.3, Carbohydrate 124.8, Fiber 3, Sugar 43.6, Protein 40.3

BAKED VEGETABLE WONTONS WITH SOY-GINGER DIPPING SAUCE



Baked Vegetable Wontons With Soy-Ginger Dipping Sauce image

A healthy and delicious appetizer/finger food adapted from Andrew Weil and Rosie Daley's The Heatlhy Kitchen. For the mushrooms, you can use shiitake, oyster or button. Other dried fruit could be substituted for the mango.

Provided by echo echo

Categories     Lunch/Snacks

Time 47m

Yield 10 serving(s)

Number Of Ingredients 16

1/2 cup dried mango
1 tablespoon tamari
2 tablespoons mirin
1 tablespoon rice vinegar
1 teaspoon finely grated gingerroot
1/4 teaspoon chili paste
1 cup grated carrot
1/2 cup thinly sliced mushroom
1 cup finely shredded napa cabbage
6 tablespoons toasted sesame oil
1/4 cup chopped scallion
1/2 tablespoon grated ginger
1/2 tablespoon curry powder
1 tablespoon mirin
1 tablespoon tamari
30 small square uncooked wonton wrappers

Steps:

  • Start making dipping sauce first: Boil 1 cup water, pour over mango and let sit about 30 minutes until mango softens. Strain and reserve 1/2 cup of the fruit-infused water, to which add the tamari through chili paste.
  • Make the filling: In large pan over medium heat, saute carrots through cabbage in 2 Tbs oil about 5 min until limp.Stir in scallions through tamari and remove from heat.
  • Lay out about 10 wonton wrappers at a time and lightly brush the edges of each with some of the oil. Drop 1 Tbs of the filling slightly off the center of the diagonal of each wrapper, then fold 1 corner of wrapper over to the opposite corner and press sides with a fork to seal. Brush tops with oil. Repeat for all 30.
  • Place stuffed wontons on a lightly greased baking sheet and bake at 375F 6 minutes, then turn and bake about 6 minutes more until browned.
  • Serve wontons with dipping sauce.

Nutrition Facts : Calories 155.8, Fat 8.6, SaturatedFat 1.2, Cholesterol 2.2, Sodium 375.1, Carbohydrate 16.4, Fiber 1.1, Sugar 0.9, Protein 3.2

CRUNCHY SHRIMP WONTONS WITH GREEN-ONION DIPPING SAUCE



Crunchy Shrimp Wontons With Green-Onion Dipping Sauce image

Recipe courtesy Gloria Bradley, Naperville, IL. who won a trip to Las Vegas for this recipe. Be careful while eating these wontons as they gush out juice as you bite into them!

Provided by cookiedog

Categories     < 60 Mins

Time 45m

Yield 24 wontons

Number Of Ingredients 14

1 cup low sodium soy sauce
1/3 cup coarsely chopped fresh cilantro, plus
24 sprigs fresh cilantro, leaves and tender stems
1 tablespoon lemon zest
2 tablespoons minced fresh ginger, plus
2 teaspoons minced fresh ginger
2 tablespoons toasted sesame oil
24 large shell-on shrimp (20 to 24 per lb.)
vegetable oil (for frying)
24 square wonton wrappers
1/4 cup orange juice
3 tablespoons lemon juice
2 tablespoons orange marmalade
3 tablespoons finely chopped green onions

Steps:

  • In a large bowl, whisk together 1/2 cup soy sauce, chopped cilantro, lemon zest, 2 tablespoons ginger, and 1 tablespoons sesame oil.
  • Peel shrimp, leaving tails on, and devein. Add to soy mixture and marinate, covered, 15 to 20 minutes at room temperature.Drain shrimp in a colander, spread out on paper towels, and pat dry. (I make a horizontal slit, 3/4 of the way through the shrimp, in the middle of the curve of the shrimp so that it will straighten out.).
  • Pour oil into a deep, heavy pot to a depth of 3 inches and heat to 375°F Meanwhile, spread out wonton wrappers. Working with one wrapper at a time, put several cilantro leaves and stems along wrapper edge nearest you. Top them with a shrimp, arranging shrimp lengthwise so that tail extends beyond wrapper. Fold the wrapper edge opposite the tail over shrimp. Brush far edge of wrapper with water and, starting with near edge, roll wrapper loosely around shrimp, forming a package. Press seam firmly to seal.
  • Preheat oven to 200°F and put a shallow rack in a baking pan. When oil reaches 375°F fry wontons in several batches so as not to crowd them, flipping midway through cooking, until medium golden brown, 1 1/2 to 2 minutes. If shrimp begin to brown to quickly, reduce temperature. Lift shrimp out with tongs, draining excess oil, and transfer to baking pan; keep warm in oven.
  • In a small bowl, whisk together 1/2 cup soy sauce, 1 tablespoon sesame oil, the orange and lemon juices, marmalade, green onion, and 2 teaspoons ginger. Serve wontons hot, with dipping sauce on the side.

Nutrition Facts : Calories 52.6, Fat 1.4, SaturatedFat 0.2, Cholesterol 12.3, Sodium 454.3, Carbohydrate 7.4, Fiber 0.4, Sugar 1.5, Protein 2.7

FRIED WONTONS WITH MUSTARD SAUCE



Fried Wontons With Mustard Sauce image

Chinese New Year is January 23, and you can celebrate this special holiday in style, with these delicious pork wontons. When making them, be sure you don't use too much filling, or they will be difficult to seal and may break open during frying. this recipe is from a chef friend.

Provided by Member 610488

Categories     < 30 Mins

Time 30m

Yield 20 wontons

Number Of Ingredients 17

3/4 cup Dijon mustard
1/4 cup water
1 1/2 teaspoons sugar
1 1/2 teaspoons soy sauce
1 1/2 teaspoons vinegar
4 ounces ground pork
2 ounces Chinese cabbage, thinly sliced
2 green onions, thinly sliced
1 teaspoon fresh ginger, minced
1 teaspoon soy sauce
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dark sesame oil
1 large egg
2 tablespoons cold water
20 wonton skins
oil, for deep frying

Steps:

  • Combine the ingredients for the mustard sauce in a small bowl and mix well. Set aside.
  • Mix filling ingredients together in a medium bowl. Beat the egg with the water in a small bowl.
  • To assemble the wontons, brush the edges of each wrapper with the egg wash. Place 2 teaspoons of the filling into each wrapper. Fold the wonton in half to make a triangle. Press to seal the edges securely. Bring the two corners along the base of the triangle in toward each other, overlap them, and press to seal securely. Transfer to a parchment-lined sheet pan and refrigerate until ready to fry.
  • Fry the wontons in a deep saucepan of hot oil (325 degrees F) until golden brown. Remove to a sheet pan lined with paper towels to drain.
  • Serve hot with the mustard sauce.

NACHO TRIANGLES WITH SALSA-RANCH DIPPING SAUCE



Nacho Triangles with Salsa-Ranch Dipping Sauce image

These nacho bites are a fun fusion of Greek appetizers and flavors of the American Southwest. The simple dipping sauce is a perfect match-the ranch balances out the heat of the jalapeno and chipotle peppers-and takes the recipe to the next level. -Angela Spengler, Niceville, Florida

Provided by Taste of Home

Categories     Appetizers

Time 1h

Yield 4 dozen.

Number Of Ingredients 13

1/2 pound ground beef
1/4 cup finely chopped onion
1/2 cup shredded pepper jack cheese
1/2 cup shredded cheddar cheese
1/4 cup frozen corn, thawed
1/4 cup canned diced tomatoes
2 tablespoons taco seasoning
2 tablespoons finely chopped seeded jalapeno pepper
1 tablespoon finely chopped chipotle peppers in adobo sauce
32 sheets phyllo dough (14x9-inch size)
3/4 cup butter, melted
1/2 cup ranch salad dressing
1/2 cup salsa

Steps:

  • In a small skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender, 5-7 minutes, breaking up beef into crumbles; drain. Stir in cheeses, corn, tomatoes, taco seasoning, jalapeno and the chipotle pepper; set aside., Preheat oven to 375°. Place 1 sheet phyllo dough on a work surface; brush lightly with butter. Cover with another sheet of phyllo; brush with butter. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) , Cut the 2 layered sheets into three 14x3-in. strips. Place 1 tablespoon filling about 1 inch from corner of each strip. Fold 1 corner of dough over filling, forming a triangle. Fold triangle over, forming another triangle. Continue folding, like a flag, until you reach the end of the strip. Brush end of dough with butter and press onto triangle to seal. Turn triangle and brush top with butter. Repeat with remaining phyllo and filling., Place triangles on greased baking sheets. Bake until golden brown, 12-15 minutes. Combine ranch dressing and salsa; serve with triangles. Freeze option: Freeze cooled triangles in freezer containers. To use, reheat triangles on a greased baking sheet in a preheated 375° oven until crisp and heated through.

Nutrition Facts : Calories 77 calories, Fat 5g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 143mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

CRISPY WONTONS WITH ASIAN DIPPING SAUCE



Crispy Wontons with Asian Dipping Sauce image

Baked wonton wrappers hold a savory filling of pork, flavored cream cheese spread, ginger and sesame oil. The appetizers are served with a soy and rice wine sauce.

Provided by My Food and Family

Categories     Asian

Time 37m

Yield 16 servngs

Number Of Ingredients 9

1 tub (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread
1/2 lb. ground pork, cooked, well drained
1 tsp. minced fresh ginger
1 tsp. sesame oil
32 wonton wrappers
1/4 cup water, divided
2 tsp. sesame seed
2 Tbsp. soy sauce
1 Tbsp. rice wine

Steps:

  • Heat oven to 425°F.
  • Mix first 4 ingredients until blended.
  • Spoon 1 Tbsp. meat mixture onto center of each wonton wrapper. Bring corners together over meat mixture, then twist to enclose filling. Place on rimmed baking sheet sprayed with cooking spray; press gently to flatten bottoms slightly. Brush evenly with 3 Tbsp. water; sprinkle with sesame seed.
  • Bake 10 to 12 min. or until golden brown. Remove from pan; drain on paper towels.
  • Mix soy sauce, rice wine and remaining water until blended; serve with wontons.

Nutrition Facts : Calories 120, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 20 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g

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