WON TONS
These won tons are easy and amazingly good. Trick all of your friends into thinking you are a gourmet in just 20 minutes! Please note! Won tons are best when they are eaten directly after cooking. This recipe can be made in advance, however wait to fry them until just before serving. Wasabi can be found in many common grocery stores and Asian grocery stores.
Provided by Danielle Tarango
Categories Appetizers and Snacks Wraps and Rolls
Time 50m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 560.8 calories, Carbohydrate 34.4 g, Cholesterol 28.9 mg, Fat 44.7 g, Fiber 1.9 g, Protein 8.1 g, SaturatedFat 9.1 g, Sodium 853.7 mg, Sugar 5.8 g
CHINESE WONTONS
These appetizers disappear quickly! They are also great dipped in a mixture of soy sauce and Worcestershire sauce.
Provided by Cocoa
Categories Pork
Time 35m
Yield 50 appetizers
Number Of Ingredients 12
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.
CRISPY WONTONS
Wontons are easy to make, and the distinctive Asian flavors of the pork filling make them an appetizer everyone will crave.
Provided by Kikkoman
Categories Trusted Brands: Recipes and Tips Kikkoman
Yield 10
Number Of Ingredients 10
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.
CREAM CHEESE WONTONS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 40m
Yield 24 wontons
Number Of Ingredients 11
Steps:
- For the dipping sauce: Mix together the honey, soy sauce, Sriracha, vinegar and sesame oil in a small bowl and set aside.
- For the wontons: In the bowl of a mixer (or you can do it by hand), mix together the cream cheese, Sriracha and green onions until totally combined (scrape the mixer bowl if necessary). In a separate bowl, mix together the egg and 1/2 cup water.
- One at a time, assemble the wontons: Place approximately 1/2 teaspoon of the cream cheese mixture on one corner of a wonton wrapper. Use your finger to "paint" the egg wash all around the edges of the wrapper. Roll the wrapper on a diagonal, starting with the cream cheese corner and stopping when half the wrapper is rolled and the cream cheese mixture is inside. Bring up the 2 ends and use the egg wash to stick them together. Allow the remaining pointed end to naturally tuck backward. (The wontons should resemble tortellini.) As you work, place the assembled wontons under plastic wrap or a light towel to keep them from drying out.
- Heat 2 to 3 inches of vegetable oil in a large saucepan or medium skillet until a deep-fry thermometer inserted in the oil registers just under 350 degrees F. (You don't want the oil too hot or it will burn the wontons! Experiment with a spare sheet of wonton wrappers to check.)
- In batches of 4 or 5 at a time, fry the wontons for 45 seconds to 1 minute, flipping carefully midway through to make sure they brown evenly. Remove them when you think they still could stand to slightly brown a teeny bit more (because they will slightly brown in the seconds after you remove them from the pan!). Drain the wontons on a paper towel. Repeat with the remaining batches.
- It's best to wait 5 to 10 minutes before serving the wontons, as the cream cheese filling can be quite hot. Serve with the dipping sauce.
WON TON
Provided by Craig Claiborne
Categories project, appetizer
Time 40m
Yield 90 to 100 won tons
Number Of Ingredients 13
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.
Nutrition Facts : @context http, Calories 25, UnsaturatedFat 0 grams, Carbohydrate 3 grams, Fat 0 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 47 milligrams, Sugar 0 grams, TransFat 0 grams
PORK AND SHRIMP WON TONS
A steaming bowl of won tons is welcome in any season, and making them at home is a fairly easy process. Purchase a package of high-quality won ton skins, which are available everywhere, and then it's just a matter of filling and folding them. Once they hit boiling water they cook for just 2 minutes. The filling - usually a simple mixture of well-seasoned minced meat - may be prepared hours ahead and chilled. This somewhat spicy pork and shrimp filling is particularly delicious, with plenty of ginger and Chinese garlic chives.
Provided by David Tanis
Categories main course
Time 1h
Yield About 30 wontons
Number Of Ingredients 18
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.
Nutrition Facts : @context http, Calories 169, UnsaturatedFat 2 grams, Carbohydrate 26 grams, Fat 3 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 1 gram, Sodium 396 milligrams, Sugar 2 grams, TransFat 0 grams
WONTON SOUP
Making this classic Chinese soup is a lot of fun and easier than you might think -- it's the perfect snow-day activity.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 40m
Number Of Ingredients 7
Steps:
- Make wontons.
- Make soup: In a large pot, combine broth, 4 cups water, and 1 teaspoon salt; bring to a boil. Add wontons one at a time; return to a boil. Reduce heat to medium, and simmer until wontons are just cooked through, 4 to 6 minutes. Stir in scallions, vinegar, and sesame oil; season with salt. Serve.
WONTON FILLING
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes Ground Pork Recipes
Yield Makes enough to fill about 24 wontons
Number Of Ingredients 7
Steps:
- In a medium bowl, toss cabbage with 1/2 teaspoon salt. Let stand 10 minutes. Wrap cabbage in a double layer of paper towels; firmly squeeze out excess liquid. Return cabbage to bowl; add pork, scallions, ginger, soy sauce, and sesame oil. Mix well with a fork. Refrigerate leftover filling up to 2 days.
WON TON DOUGH
I'm posting this in response to a request. It's from The Fresh Pasta Cookbook. It doesn't say how long it takes to make, or how much it makes either. I'll have to estimate in order to post.
Provided by ciao4293
Categories Asian
Time 20m
Yield 24 serving(s)
Number Of Ingredients 5
Steps:
- Sift flour, cornstarch and salt into a bowl, and make a well in the middle.
- Add the egg and pour in the water.
- Mix the egg and water into the flour mixture with a spoon.
- When this all binds together, scrape the spoon clean, and use your hands to work the dough into a smooth ball, leaving the bowl as free of the mix as possible.
- Knead the dough on a clean surface until it's very smooth.
- Cut the dough in half and wrap both portions in plastic wrap.
- Set aside for 15-30 minutes.
- Roll out one portion at a time.
- Dust work surface and rolling pin lightly with cornstarch, then roll out dough until thin and even.
- Either cut into squares, or use a circle cutter for dim sum and dumplings.
CRISPY BAKED WONTONS
These quick, versatile wontons are great for a savory snack or paired with a bowl of soothing soup on a cold day. I usually make a large batch, freeze half on a floured baking sheet, then store in an airtight container. -Brianna Shade, Beaverton, Oregon
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield about 4 dozen.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 38 calories, Fat 1g fat (0 saturated fat), Cholesterol 5mg cholesterol, Sodium 103mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
More about "won ton recipes"
FRIED WONTON (BEST HOMEMADE WONTONS RECIPE)
From rasamalaysia.com
HOW TO MAKE WONTONS (QUICK AND EASY) – SZECHUAN STYLE
From tasteasianfood.com
10 BEST WONTON WRAPPER APPETIZERS RECIPES | YUMMLY
From yummly.com
10 TASTY BAKED WONTON RECIPES USING WONTON WRAPPERS
From peasandcrayons.com
31 RECIPES FOR WHAT TO MAKE WITH WONTON WRAPPERS
From whattomaketoeat.com
15 EASY WONTON RECIPES (SWEET & SAVORY) - SIZZLING EATS
From sizzlingeats.com
WONTON SOUP | RECIPETIN EATS
From recipetineats.com
26 CREATIVE BITES MADE WITH WONTON WRAPPERS
From recipetineats.com
10 BEST WONTON FILLING RECIPES | YUMMLY
FRIED WONTON RECIPE - DINNER AT THE ZOO
From dinneratthezoo.com
AUTHENTIC WONTON SOUP RECIPE - HOW TO MAKE THE BEST …
From tasteasianfood.com
THE 20 CREATIVE WAYS TO USE WONTON WRAPPERS AT HOME
From wideopeneats.com
HOMEMADE PORK WONTONS | MAKE GREAT TAKEOUT …
From twosleevers.com
WONTON SOUP (CHINESE DUMPLING SOUP) | RICARDO
From ricardocuisine.com
EASY PORK WONTONS - CASUALLY PECKISH
From casuallypeckish.com
QUICK AND EASY WONTON RECIPE - KEEPING IT RELLE
From keepingitrelle.com
EASY WONTON SOUP RECIPE - HOW TO MAKE WONTON SOUP - DELISH
From delish.com
CRISPY SWEET CORN WONTONS. - HALF BAKED HARVEST
From halfbakedharvest.com
CANTONESE WONTON NOODLES 廣東雲吞麵 - AUNTIE EMILY'S KITCHEN
From auntieemily.com
HOMEMADE WONTON SOUP {& WONTONS!} - SPEND WITH PENNIES
From spendwithpennies.com
FRIED WONTONS - THE WOKS OF LIFE
From thewoksoflife.com
7 PORK WONTON RECIPES - HOMEMADE CHINESE SOUPS
From homemade-chinese-soups.com
EASY (15 MINUTE) WONTON SOUP RECIPE - SKINNYTASTE
From skinnytaste.com
WONTON FILLING METHOD | MISS CHINESE FOOD
From misschinesefood.com
WONTON SOUP RECIPE - CHINA SICHUAN FOOD
From chinasichuanfood.com
BEEF WONTONS RECIPE (A #FABFAM FAMILY FAVORITE!) - FAB EVERYDAY
From fabeveryday.com
25 INSANELY EASY WONTON RECIPES FOR YOUR NEXT SNACKING
From porculine.com
CHICKEN WONTONS: MOM'S RECIPE - THE WOKS OF LIFE
From thewoksoflife.com
WONTON FILLING - FOOD FANATIC
From foodfanatic.com
WONTONS (雲吞) | MADE WITH LAU
From madewithlau.com
WONTON NOODLE SOUP (云吞面) | MADE WITH LAU
From madewithlau.com
13 CRAZY GOOD WONTON RECIPES [BE THE MOST POPULAR PERSON AT THE …
From roamilicious.com
WONTON CUPS: HOW TO MAKE THEM AND WHAT TO FILLINGS TO USE IN …
From attagirlsays.com
PORK AND SHRIMP WONTON RECIPE - THE SPRUCE EATS
From thespruceeats.com
HOMEMADE WOR WON TON SOUP - SPEND WITH PENNIES
From spendwithpennies.com
GROUND BEEF WONTON RECIPE - THE SPRUCE EATS
From thespruceeats.com
CLASSIC WOR WONTON SOUP RECIPE WITH DELICIOUS FILLINGS & BROTH
From blog.kettleandfire.com
21 WONTON RECIPES FOR SNACKING | TASTE OF HOME
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love