Crispy Italian Wontons Recipe 465

ITALIAN CHEESE WONTONS

Steps:

• In a large bowl, combine the first seven ingredients., Position a wonton wrapper with one point toward you. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place 1 tablespoon 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. Refrigerate for 30 minutes., In an electric skillet or deep fryer, heat oil to 375°. , Fry wontons, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels. Serve with marinara.

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 ITALIAN WONTONS RECIPE - (4.6/5)

Steps:

• Preheat oven to 425°F. Coat a large baking sheet with a good amount of cooking spray. In a medium bowl, combine ricotta, pesto, peppers and mozzarella. Place wonton wrappers on prepared baking sheet so wontons become saturated with oil. Place 1 tablespoon ricotta mixture onto center of each wrapper. Dip a finger into water and use it to moisten edges of wrapper; fold over one corner of wrapper to make a triangle and press sides together to create a seal. (If desired, create decorative lines along edges of wontons by pressing tines of a fork along bottom edge of each wonton.) Bake until wontons are golden brown on edges and dough is just cooked through, about 5 to 7 minutes. Serve with marinara sauce for dipping.

ZESTY ITALIAN WONTONS

Steps:

• Filling: In large skillet brown sausage and onion, breaking suasage into small pieces.
• Drain all fat from pan.
• Cool meat mixture.
• Stir in cheeses and parsley.
• Assembly: Place a rounded teaspoon of filling into one corner of wrapper.
• Moisten edges with water.
• Fold wrapper over and seal edges together forming a triangle.
• Bring two points over the center and cross.
• Moisten and press together.
• Cover and chill or freeze if not frying immediately.
• Fry wontons a few at a time in deep hot oil until golden brown.
• Drain on paper towels.
• Serve with warm marinara sauce.

CRISPY WONTONS

Steps:

• In a narrow, deep pan or an electric fryer, heat oil until it registers 360 degrees on a deep-fry thermometer. Cut wonton wrappers in half. Working in batches, carefully place 2 to 3 wontons in the heated oil; don't crowd the wontons, as they need space to expand. Fry until wontons become large, bubbly, and golden, about 30 seconds. Transfer wontons to a paper towel to drain. Repeat process with remaining wontons. Wontons may be stored in an airtight container at room temperature for up to 3 days. Recrisp in a warm oven, if necessary.

ITALIAN WONTONS

Steps:

• In a frypan, cook sausage and onion, over medium heat until sausage is brown and onion is tender, stirring to break meat in small pieces; drain well, cool completely.
• Stir in mozzarella cheese, Parmesan and parsley.
• Place 1 rounded teaspoon of filling in wonton wrapper.
• Moisten edges of wrapper with water.
• Starting at one corner, fold the wrapper over filling, forming a triangle.
• Press to seal.
• Bring other two sides together.
• Cook in deep hot oil for 1-1/2 to 2-1/2 minutes, or until golden brown.
• Drain on paper towels.

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.

GRANDMA'S CRISPY PORK WONTONS

Steps:

• Mix together the ground pork, celery, carrot, onion, and garlic in a bowl. Season with salt, pepper, and soy sauce; mix with your hands until well blended.
• Separate the wonton wrappers and lay them out on a clean surface. Spoon 1 teaspoon of the pork mixture into the center of each wrapper. Moisten the edges of the wonton wrappers with beaten egg, fold over the filling to form a triangle, and press together to seal. Place the finished wontons on a baking sheet.
• Heat the canola oil in a deep fryer or large saucepan to 365 degrees F (180 degrees C).
• Fry the wontons, about 6 at a time, until they turn golden brown and float to the top, 3 to 4 minutes. Remove, and drain on a paper towel-lined plate.