FRIED WONTONS
Steps:
- Combine all filling ingredients in a small bowl and mix well.
- Place 1 teaspoon filling in the middle of a wonton wrapper. Brush the edges with a little bit of water and fold the wonton over the filling to create a triangle.
- Using your fingers, form the wrapper over the filling and press any air out.
Nutrition Facts : ServingSize 1 wonton, Calories 38 kcal, Carbohydrate 4 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 71 mg, Fiber 1 g, Sugar 1 g
GREEK FRIED WONTONS
Wontons filled with feta and chicken and Greek sauce.
Provided by william porter
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 42m
Yield 50
Number Of Ingredients 7
Steps:
- Place chicken breasts in a pot; cover with 1 inch water. Bring to a boil. Reduce heat and simmer, covered, until chicken is no longer pink in the center, 10 to 14 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Drain chicken and cool until easily handled, 5 to 10 minutes. Cut into small cubes.
- Place chicken cubes in a blender; blend until easily scooped with a tablespoon.
- Lay wonton wrappers on a flat work surface. Brush 1 teaspoon tzatziki sauce over the center of each wrapper. Top with 1 teaspoon chicken and 1 teaspoon feta cheese. Fold over and seal edges.
- Whisk egg and water together in a small bowl. Brush over top of wontons.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry wontons in batches until golden brown, about 2 minutes per batch. Drain on paper towels.
Nutrition Facts : Calories 83.7 calories, Carbohydrate 6.4 g, Cholesterol 16 mg, Fat 20.2 g, Fiber 0.1 g, Protein 4.2 g, SaturatedFat 1.6 g, Sodium 168.4 mg, Sugar 1.1 g
BEEF WELLINGTON FRIED WONTONS
These tasty appetizers scale down classic beef Wellington to an ideal party size. They feel fancy and fun! -Dianne Phillips, Tallapoosa, Georgia
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 3-1/2 dozen.
Number Of Ingredients 14
Steps:
- In a small skillet, cook beef over medium heat until no longer pink, breaking into crumbles, 4-5 minutes; transfer to a large bowl. In the same skillet, heat butter and olive oil over medium-high heat. Add garlic and shallot; cook 1 minute longer. Stir in mushrooms and wine. Cook until mushrooms are tender, 8-10 minutes; add to beef. Stir in parsley, salt and pepper., Place about 2 teaspoons filling in the center of each wonton wrapper. Combine egg and water. Moisten wonton edges with egg mixture; fold opposite corners over filling and press to seal. , In an electric skillet, heat oil to 375°. Fry wontons, a few at a time, until golden brown, 60-90 seconds on each side. Drain on paper towels. Serve warm., Freeze option: Place filled wontons on a baking sheet and place in the freezer until they're firm, then transfer to an airtight container and freeze. Thaw overnight in the fridge and cook as directed.
Nutrition Facts : Calories 47 calories, Fat 2g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 82mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
FRIED WONTONS WITH MUSTARD SAUCE
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
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.
FRIED WONTONS
When I was a child, my mom often kept me busy making wontons, putting three or four packages of the skins and a big bowl of pork-and-shrimp filling in front of me. (That's 150 to 200 wontons!) She served the fried wontons to family and guests alike, who delighted in dipping the crispy morsels into our homemade sweet-and-sour sauce, a lighter version of the Chinese classic flavored with fish sauce instead of soy sauce.
Yield makes about 48 wontons, to serve 6 to 8
Number Of Ingredients 11
Steps:
- To make the filling, in a bowl, combine the pork, shrimp, scallion, garlic, cornstarch, sugar, salt, and pepper and use chopsticks or a fork to mix well.
- To fill the wontons, work in batches of 6 to 8 wonton skins. Place them on a work surface, such as large cutting board, inverted baking sheet, or tray. Using 2 teaspoons or demitasse spoons, place a scant teaspoon of filling (about the size of a 1/2-inch marble) in the center of a wonton skin. Dip a pastry brush in water and lightly brush the entire edge of the skin. Pick up a corner of the wonton skin and fold it over, enclosing the filling and forming a triangle. Press the edges of the triangle firmly with your finger to seal. Make sure that there are no air bubbles, or the wontons will bob around in the hot oil, and that the edges are well sealed, or the wontons will split open when they hit the hot oil. Place the finished wonton on a large plate or tray. Repeat until all the filling is used up.
- Put a wire rack on a baking sheet and place the sheet next to the stove. Pour oil to a depth of 1 1/2 inches into a wok or 5-quart Dutch oven and heat over medium-high heat to 350°F on a deep-frying thermometer. (If you don't have a thermometer, stand a dry bamboo chopstick in the oil; if small bubbles immediately gather on the surface around the chopstick, the oil is ready.)
- Working in batches of 4 to 6, slide the wontons into the hot oil and fry, turning once, for about 2 minutes on each side, or until golden brown. Using a skimmer, transfer to the rack to drain.
- Arrange the wontons on a platter. Serve hot as finger food along with the sauce for dipping.
BEEF AND SAUSAGE FRIED WONTONS
Crispy rolled wonton wrappers filled with an Oriental spiced beef and sausage filling, fried to perfection. Delicious dipped in Oriental sweet chile sauce.
Provided by Debbie Fowler
Categories Appetizers and Snacks Meat and Poultry Pork
Time 55m
Yield 12
Number Of Ingredients 12
Steps:
- Beat the egg white and water together in a small bowl; set aside. Lightly mix the ground beef, sausage, 1 tablespoon sweet chile sauce, five-spice powder, garlic powder, green onion, and salt and pepper. Place about 1 teaspoonful of the meat mixture onto a wonton wrapper with one corner facing you. Fold in the left and right corners of the wrapper to slightly overlap the filling, then tightly roll the lower corner up to create a pocket around the filling. Continue rolling until just the tip of the remaining corner is visible; brush the corner with the egg white mixture to seal.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Fry the egg rolls in the hot oil in batches until golden brown, 3 to 5 minutes. Drain on a paper towel-lined plate. Serve with 1/2 cup of sweet chili sauce.
Nutrition Facts : Calories 337.8 calories, Carbohydrate 27.6 g, Cholesterol 50 mg, Fat 17.5 g, Fiber 1.1 g, Protein 16.6 g, SaturatedFat 5 g, Sodium 608.7 mg, Sugar 3.8 g
FRIED WONTONS
This is a great appetizer that is a nice change of pace. Can be prepared ahead of time. It makes lots so it helps to have a buddy to to some folding! Serve with sweet & sour sauce for dipping.
Provided by Just Janie
Categories Asian
Time 1h15m
Yield 100 wontons, 20 serving(s)
Number Of Ingredients 8
Steps:
- Combine pork, onions, garlic, ginger, red pepper flakes & soy sauce in bowl. Set aside.
- Grate cabbage into another bowl. Cover with
- boiling water. Stir. Drain & Squeeze out as much water as possible.
- Combine cabbage with pork mixture.
- Place about 1 tsp of this mixture in center of wonton skin and fold, wonton style*.
- Deep fry at 375 for about 3 minutes. Drain. Serve hot with dipping sauce.
- * Wonton skins packages have folding directions printed on them. If not - try this:.
- Lay skin on board with corners pointing North, south, east & west (Diamond shape).
- Place filling a little north of center. Moisten edges. Fold south tip up to north tip. Press edges to seal. Bring east & west tips in to center. Bring the north tip down towards eat/west tips. Oh Heck -- If you are old enough to remember, make it look like a diaper!
Nutrition Facts : Calories 184.7, Fat 5.5, SaturatedFat 1.9, Cholesterol 19.9, Sodium 347.1, Carbohydrate 25, Fiber 1.4, Sugar 1, Protein 8.4
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