Won Ton Snacks Recipes

WON TONS

Steps:

• In a small mixing bowl, combine mustard, soy sauce and wasabi until the wasabi has dissolved. Cover and refrigerate.
• Place cream cheese in a large bowl (preferably chilled metal). Mix in crab meat, onion, water chestnuts and parsley. Place one spoonful of the mixture in the center of each won ton wrapper. Bring points of the wrapper together (in a triangular shape) and pinch the edges closed. If the edges do not stick together, wet your fingertips lightly with water and pinch the ends together again (this will help to hold the won ton together).
• Heat oil in a large skillet. When oil is hot, place won tons (approximately 6 at a time) into hot oil. Remove the won tons when they are golden brown. Drain them on a paper towel lined tray. Repeat this process until all won tons are fried. Serve with dipping sauce.

WON TON WRAPPER APPETIZERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a miniature muffin pan with cooking spray.
• Insert wonton wrappers into the muffin pan so as to form small cups. Bake 5 minutes in the preheated oven. Allow the baked wrappers to cool. Remove from the pan.
• In a medium bowl, mix the sausage, Monterey Jack, Cheddar, black olives and Ranch-style dressing. Fill the baked wonton wrapper cups with the mixture.
• Bake the filled wonton wrappers 10 to 15 minutes, until the sausage mixture is bubbly and slightly brown. Watch closely so the wonton wrappers do not burn.

CHINESE WONTONS

Steps:

• Combine pork, garlic, ginger, soy sauce, sesame oil, and vegetables in a bowl.
• Separate wonton skins.
• Place a heaping teaspoon of filling in the center of the wonton.
• Brush water on 2 borders of the skin, covering 1/4 inch from the edge.
• Fold skin over to form a triangle, sealing edges.
• Pinch the two long outside points together.
• Heat oil to 450 degrees and fry 4 to 5 at a time until golden.
• Drain and serve with sauce.

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.