Won Ton Snacks Asian Spice Dipping Sauce Recipes

WON TON DIPPING SAUCE

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.

SWEET-AND-SPICY ASIAN DIPPING SAUCE WITH SESAME-SCALLION FLATBREAD AND SHRIMP

Steps:

• Stir together the chili sauce, soy sauce, vinegar, the minced chile, 2 teaspoons of the sesame oil and 1 tablespoon water in a small bowl. Pour into a small serving bowl and top with the sliced chile. Set aside to let the flavors blend.
• Meanwhile, make the flatbread: Heat a medium nonstick skillet over medium heat and add the sesame seeds. Cook, stirring, until toasted, about 3 minutes. Transfer to a small bowl and reserve the skillet. Add the scallions and remaining 1 teaspoon sesame oil to the bowl and set aside. Roll the dough out on a lightly floured surface until it is about 1/8-inch thick. Sprinkle with the scallion mixture and salt and fold in half like a book. Press the halves together with your fingers and then roll the dough out again until it is 1/8-inch thick. Cut the dough into 6 equal pieces. Stretch and roll each piece until very thin, pinching the edges together to keep the filling from spilling out. When the dough is thin enough, you should be able to see the filling through the dough. The pieces should be 7 to 8 inches in diameter, although they need not be perfectly round.
• Heat 1/2 tablespoon of the canola oil over medium-high heat in the same skillet. When very hot, add a piece of the dough and cook, turning once, until it is puffed and cooked through and has some charred spots, about 2 minutes per side. Transfer to a cutting board and repeat with the remaining pieces of dough, adding more canola oil as needed to just lightly coat the bottom of the skillet and reducing the heat if the dough starts to burn before it cooks through. Cut the flatbreads into pieces and serve with the dip and cooked shrimp.
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EASY ASIAN DIPPING SAUCE

Steps:

• Whisk together the soy sauce, vinegar, honey, garlic, ginger, sesame seeds, sesame oil in a bowl.

SPRING ROLL DIPPING SAUCE

Steps:

• Combine soy sauce, hoisin sauce, water, garlic, green onions, sesame oil, sugar, and ginger in a small mixing bowl. Mix well, adding additional hoisin sauce to thicken mixture to your desired consistency if needed. Cover the sauce and refrigerate for 1 to 2 hours to allow flavors to blend.
• Before serving, pour mixture into a small saucepan and heat. Serve warm.

CRISPY WONTONS WITH ASIAN DIPPING SAUCE

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.

WON TON SNACKS @ ASIAN SPICE DIPPING SAUCE

Steps:

• In food processor, finely chop the celery, carrot, garlic, onion and water chestnuts. They should be fairly small but not liquid.
• In large skilletr , combine ground pork and chopped vegetales. Cook until vegetables soft and the pork no longer pink. Cook until moisture evaporates, then stir in Thai peanut sauce and cook 5 minutes.
• Preheat over 350 degrees. Press wonton wrapper into each cup of mini muffin pans, with edges flaring out to side. Place one scoop of the meat mixture into each cup.
• Bake 12 minutes until outer edges of wrapper crisp and golden brown. I did not have the round won ton wrapper so used egg roll wrappers cut into 1/4's. Also, I made some in regular sized muffin pans with no problem.
• Asian dipping sauce.
• 1/2 cup orange juice.
• 3 tablespoons sugar.
• 3 Tablespoons soy sauce.
• 2 tablespoons lime juice.
• 1 tablespoon oil.
• 1 tablespoon balsamic vinegar.
• 1 teaspoon chili pepper flakes.
• 1 teaspoon salt.
• Mix all together.