Any good won ton recipes? Websites with good won ton recipes?

Question

Thanks!

Answer 1

easiet and tastiest recipes.

a pack of ground pork or chicken, 5-6 cloves of garlic, 2 tbsp of ground ginger, 5-8 tbsp of cornstarch, 4 tbsp of soysauce, 2 tsp of salt.

Mix all together and wrap it in wonton wrap(purchase from local market or oriental market).

steam. pan fry. boil. any way that you like it.

Answer 2

PORK WON TONS

1 1/2 lbs. pork, finely ground
1 tbsp. dry white wine
1 tsp. salt
1 tsp. minced garlic
10 oz. Chinese vegetables, drained & chopped
4 oz. mushrooms, drained & chopped
1/2 tsp. sugar
1 tbsp. soy sauce
1 diced sm. onion
Won ton skins
Oil for frying

Brown pork and drain well. Saute onions in a little of the pork grease. Combine all ingredients except won ton skins. Place a spoonful of filling in center of each skin. Fold like an envelope (may put dab of water in each corner to secure). Fry in 2" hot oil until golden. Drain on paper towel. Arrange on plate with small cup of soy sauce for dipping. NOTE: These may be frozen before frying. Yield: 2 dozen.

CRAB WON TONS

1 (8 oz.) pkg. cream cheese, softened
1 (6 oz.) can crabmeat, drained
36 won ton skins
3 c. peanut oil

Mix cream cheese and crabmeat in a bowl. Place 1 teaspoon of mixture in middle of won ton skin. Moisten edges with cold water and fold to form triangle. Seal edges by pressing together. Heat oil. Fry on both sides until golden.

Answer 3

Wonton Recipe With a Pork and Shrimp Filling

This is a basic recipe for wonton with a pork and shrimp filling. Deep-fry the wonton or boil in soup as desired. For extra flavor, use fresh water chestnuts.

Yields about 35 - 40 wonton
INGREDIENTS:
1/2 pound boneless lean pork
1/2 pound shelled and deveined medium shrimp
3 water chestnuts
2 slices ginger, or as needed to make 1 teaspoon
1 tablespoon oyster sauce
2 teaspoons soy sauce
1 tablespoon Chinese rice wine, dry sherry or rice vinegar
1 teaspoon granulated sugar
a few drops sesame oil
Freshly ground white pepper, to taste
Wonton wrappers, as needed
PREPARATION:
Finely chop the pork and shrimp. Peel the water chestnuts and finely chop. Mince the ginger until you have 1 teaspoon.

Combine the pork and shrimp with the water chestnuts, minced ginger, oyster sauce, soy sauce, rice wine or sherry or rice vinegar, sugar, sesame oil and white pepper.

To fill the wontons, lay one won ton skin in front of you.
(Cover the remaining won ton skins with a damp towel to keep them from drying out). Moisten all the edges of the won ton wrapper with water. Place a heaping teaspoon of won ton filling in the center.

Fold the wonton wrapper in half lengthwise, making sure the ends meet. Press down firmly on the ends to seal. Use thumbs to push down on the edges of the filling to center it. Keeping thumbs in place, fold over the wonton wrapper one more time. Push the corners up and hold in place between your thumb and index finger. Wet the corners with your fingers. Bring the two ends together so that they overlap. Press to seal. The finished product should resemble a nurse's cap. Repeat with remaining wontons.

Alternate method: Place the teaspoon of filling in the middle of the wrapper and twist to seal. The final result should resemble a money bag or drawstring purse.

Boiling the wontons: Bring a large pot of water to a boil. Add the won tons, making sure there is enough room for them to move about freely. Let the wontons boil for 5 - 8 minutes, until they rise to the top and the filling is cooked through. Remove from the pot with a slotted spoon.

Deep-frying the wontons: Heat oil for deep-frying to 360 degrees. Add wonton in small batches and fry, turning occasionally, about 2 minutes or until golden brown. Remove with a slotted spoon and drain on paper towels.

Wontons can be prepared ahead of time up to the cooking stage and frozen. Thaw before cooking.

Answer 4

CRISPY WONTONS

3/4 lb ground pork
8 chopped water chestnuts
1/4 cup chopped green onions & tops
1 tablespoon soy sauce
1/2 teaspoon salt
1 teaspoon cornstarch
1/2 teaspoon grated fresh ginger root
1 lb wonton skins
vegetable oil for frying
catsup
hot mustard
sweet and sour sauce

Combine pork, water chestnuts, green onions, soy sauce, salt, cornstarch and ginger in medium bowl; mix well.
Place 1/2 teaspoon 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 and moisten one corner with water. Overlap opposite corner over moistened corner; press firmly.

Heat oil in wok or large saucepan over medium-high heat to 375F.

Deep fry wontons, a few at a time, 2 to 3 minutes, or until golden brown and crispy. Drain on paper towels.

Serve warm with catsup and hot mustard or sweet and sour sauce, as desired.

Answer 5

Yeah! Well you should try this website

Answer 6

http://allrecipes.com/Search/Recipes.aspx?WithTerm=won+tons

try some of these and enjoy!