Thanksgiving Won Tons Recipes

THANKSGIVING WONTONS

Steps:

• In a small bowl, combine turkey, cranberries, cream cheese and cranberry sauce., Place 1 tablespoon filling in center of a wonton wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Moisten edges with water. Fold one corner diagonally over filling to form a triangle; press edges to seal. Repeat with remaining filling and wonton wrappers., In an electric skillet, heat oil to 375°. Fry wontons, a few at a time, 30-60 seconds on each side or until golden brown. Drain on paper towels. Serve warm.

THANKSGIVING LEFTOVER WONTONS WITH CRANBERRY SALSA

Steps:

• Pour the lemon juice over the dried cranberries in a bowl; set aside. Mix the turkey, stuffing, cream cheese, and turkey gravy in a separate bowl until thoroughly combined.
• Place a wonton wrapper on a work surface; spoon about 1 tablespoon of the filling in the center of the wrapper. Moisten two opposite edges of the wrapper with a finger dipped in water, fold the wrapper in half the long way, and press the edges together with a fork. Sprinkle the wrapper with salt. Repeat with remaining filling and wrappers.
• Heat the canola oil in a large, deep skillet over medium heat; pan-fry the filled wontons in batches until crisp and golden brown, about 2 minutes per side. Drain the fried wontons on paper towels; allow to cool for about 5 minutes to set the filling.
• Drain the lemon juice from the dried cranberries. Place cranberries into a food processor; pulse several times until the cranberries are finely chopped. Transfer to a bowl and mix in the onion, lime juice, jalapeno pepper, garlic, and water. Serve with the hot fried wontons.

THANKSGIVING WONTONS WITH CRANBERRY SALSA

Steps:

• In a medium bowl, mix together turkey, stuffing, cream cheese, and 3 tablespoons cranberry sauce.
• In a small bowl, stir together the remaining cranberry sauce with the lime juice and jalapeno. Refrigerate until needed.
• Place 1 tablespoon of turkey filling in center of each wonton wrapper. Keep remaining wrappers covered with a damp paper towel so they don't dry out. Moisten the edges of the wonton wrapper with water. Fold wrapper over the filling to form a triangle and press edges to seal. Repeat.
• Pour about 1 to 2 inches of oil in a Dutch oven. Heat oil to 375 degrees. Before you drop the wontons in the oil, check to make sure edges are completely sealed. Fry wontons 4 at a time until golden brown on both sides. This will only take 30 to 60 seconds per side.
• Drain on a paper towel-lined plate. Serve with cranberry salsa.

THANKSGIVING WON TONS

Steps:

• Mix the turkey, cranberries, almonds, and cranberry sauce in a bowl. Place about 1 teaspoon of the mixture in the center of each wonton wrapper. Fold wrappers over filling, moisten edges, and press with a fork to seal.
• Heat the oil in large skillet or deep fryer.
• Fry the wontons in the hot oil until golden brown. Drain on paper towels.

PORK AND SHRIMP WON TONS

Steps:

• Put pork and shrimp in a chilled mixing bowl. Season with salt and pepper and mix briefly with chopsticks, wet hands or wooden spoons. Add rice wine, soy sauce, sugar, ginger, garlic, bean paste, serrano chiles and garlic chives. Mix well to incorporate. Pan-fry a small flat patty in a small amount of oil to check seasoning; taste and adjust. Transfer mixture to a small container, cover and chill at least 30 minutes, or longer if you have time, up to 24 hours.
• To prepare wontons, remove a few wonton skins from package and lay them on dry work surface. Put 1 teaspoon filling in the center of each square skin. Paint edges of square lightly with egg. Gently fold one side over the other, pinching edges together. You should a have a folded rectangle. Now pull the lower corners in toward each other and pinch together to make the traditional curved wonton shape. Place wontons 1 inch apart on a baking sheet or platter. Dust lightly with cornstarch and refrigerate, uncovered, until ready to cook.
• Bring a large pot of well-salted water to a boil. Meanwhile, put a small handful of spinach leaves and about 2 tablespoons cilantro in each person's deep wide soup bowl. When water is boiling, drop about 10 wontons into pot and cook for 2 minutes. Remove with wire bamboo spider (or a large fine-meshed sieve with a handle) and divide among bowls. Repeat with remaining wontons. Pour about 11/2 cups hot broth over each serving. Drizzle with red pepper oil if desired.

WON TON

Steps:

• Place pork in mixing bowl.
• Pick over watercress to remove tough stems. Drop watercress into boiling water and let stand about 30 seconds. Drain immediately and run under cold water. Press to extract excess water. Chop until fine, then add to pork.
• Add all remaining ingredients except pepper, won ton skins and chicken broth and stir.
• If thin won tons are desired, roll each skin with rolling pin or put through noodle machine, or they may be stuffed just as they are. Fill each skin with teaspoon of filling. Keep stack of won ton skins covered with damp cloth so they do not dry out.
• To fold, bring up two sides of won ton skin and pinch all around to seal in filling. Dampen edges with a little water if necessary to make them stick. Pull two bottom edges together and pinch firmly to seal.
• Continue until all filling is used. As you work, cover finished won tons with damp cloth to prevent drying out.
• Bring several quarts of water to boil in large kettle and add won tons. When water returns to boil, add half cup of cold water and let water come to boil again. Won tons are done when they float to top.
• Heat chicken broth. Put a little salt and pepper into bottom of individual serving bowls and pour in hot broth. Ladle few cooked won tons into each bowl and serve immediately.