Crispy Butternut Wontons With Spicy Tomato Sauce 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.

CRISPY BUTTERNUT WONTONS WITH SPICY TOMATO SAUCE

Steps:

• To prepare sauce: heat oil in a large nonstick skillet over medium heat. Add leek and garlic; cook until tender (do not brown), stirring frequently. Increase heat to medium-high and add red pepper and next 6 ingredients (through tarragon). Bring to a boil. Reduce heat to low; simmer 15 minutes or until thick. Discard rind, bay leaf and tarragon.
• Preheat oven to 375 degrees.
• To prepare wontons: cut the squash in half lengthwise; discard seeds. Place the squash halves, cut side down in a baking dish and add 1/2 cup water. Bake for 45 minutes or until squash is tender when pierced with a fork. Cool. Scoop out pulp to measure 1 cup (reserve the remainder for another use). Combine 1 cup pulp, ricotta, and the next 5 ingredients (through nutmeg).
• Combine 1 teaspoon water and egg, stirring with a whisk. Spoon about 2 teaspoons squash mixture into center of each wonton wrapper (cover remaining wrappers with a damp cloth to prevent drying). Brush edges of dough with egg mixture and fold over to create a triangle, pressing edges together to seal. Repeat with remaining wrappers.
• Place the wontons on a large baking sheet coated with cooking spary and brush lightly with remaining egg mixture. Bake for 17 minutes or until golden and crisp. Serve with the sauce.

CRISPY BAKED WONTONS

Steps:

• In a large skillet, cook the pork, turkey and onion over medium heat until meat is no longer pink; drain. Transfer to a large bowl. Stir in the water chestnuts, soy sauce, egg substitute and ginger., Position a wonton wrapper with one point toward you. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place 2 heaping teaspoons of filling in the center of wrapper. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with water; press to seal. Repeat with remaining wrappers and filling., Place on baking sheets coated with cooking spray; lightly coat wontons with additional cooking spray. , Bake at 400° for 10-12 minutes or until golden brown, turning once. Serve warm, with sweet-and-sour sauce if desired. Freeze option: Freeze cooled baked wontons in a freezer container, separating layers with waxed paper. To use, reheat on a baking sheet in a preheated 400° oven until crisp and heated through.