Wonton Recipes?

Question

I have some Wonton wrappers and I was looking for a recipe (or two) that I could use with them.

The only good ones I can find have nuts or seafood in them. Those are both no-gos in my house.

Any ideas?

Answer 1

3/4 pound ground pork
8 chopped water chestnuts
1/4 cup chopped green onions and tops
1 tablespoon soy sauce
1/2 teaspoon salt
1 teaspoon cornstarch
1/2 teaspoon grated fresh ginger root
1 pound wonton skins
oil for frying
dipping sauce


Directions:

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; 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 375ºF. 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 & sour sauce, as desired.

Smoked Chicken Won Ton Appetizer 1/2 chicken breast, boned and skinned
salt and pepper
a few drops Liquid Smoke
1 tablespoon butter
2 tablespoons finely chopped celery
4 tablespoon thinly sliced green onion
4 tablespoons mayonnaise
Zest from one lemon
2 teaspoons fresh lemon juice
freshly cracked black pepper, to taste
Kosher salt, to taste
1/4 cup chiffonade of arugula or spinach (stack leaves together, roll and cut into 1/4" slices)
2 tablespoons almonds, chopped and toasted

Season chicken breast with salt and pepper. Drizzle a few drops of Liquid Smoke over the chicken. Sauté in butter over medium heat until juices are clear; set aside to cool. Cut the chicken into a very small dice and place in a small bowl. Add the celery, green onion, mayonnaise, lemon zest and lemon juice. Adjust the seasoning with salt and pepper to taste.

Answer 2

i found this one at FOOD NETWORK.com! hope it works for you:
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_28388,00.html?rsrc=search
Pear Walnut Wontons Recipe courtesy Alton Brown, 2004
Show: Good Eats
Episode: Wanton Ways





1/4 cup water
1/4 cup sugar
1 vanilla bean, scraped
1 tablespoon orange liqueur
6 ounces dried pears, roughly chopped
1.25 ounces walnuts, toasted and finely chopped
25 to 30 wonton wrappers
Bowl of water, for sealing wontons
1/2 gallon vegetable or peanut oil, for frying

In a small saucepan over medium heat, bring water and sugar to a simmer, stirring occasionally, until sugar is dissolved. Remove from the heat and stir in vanilla bean scrapings and orange liqueur.
Place pears in the bowl of a food processor and process until finely chopped, stopping to scrape down the bowl if necessary. Add the sugar syrup and pulse just until combined. Transfer the pears to a bowl and stir in the walnuts. Place the mixture in the refrigerator to cool completely, approximately 1 hour. The filling may be made up to 1 day ahead of time.

Heat oil in a 6-quart Dutch oven to 360 degrees F.

To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush the edges of the wrapper lightly with water. Place 1 teaspoon of the pear mixture in the center of the wrapper. Fold over the edges, seal, and shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.

Gently place the wontons in the oil, 7 to 8 at a time. Fry until golden, approximately 2 minutes. Remove to a cooling rack set in a sheet pan lined with newspaper and let cool at least 5 minutes before serving.

Answer 3

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 4

Cantonese Wor Wonton Soup

Fillings
1/2 pound ground pork
1/4 pound medium raw shrimp, shelled,
deveined, and coarsely chopped
3 tablespoons Chinese rice wine or dry sherry
1 tablespoon cornstarch
2 teaspoons minced ginger
2 teaspoons sesame oil
1/2 teaspoon salt
1/8 teaspoon white pepper


24 wonton wrappers
6 cups chicken broth
1 cup bok choy, cut into 1-inch pieces
2 ounces snow peas, trimmed
1 teaspoon white pepper
1/2 Chinese Barbecued Park or
Virginia ham, thinly sliced
5 dried black mushrooms

Getting Ready

Soak mushrooms in warm water to cover until softened, about 20 minutes; drain. Discard stems and thinly slice caps.

Combine filling ingredients in a bowl; mix well.

Make each wonton

Place 1 heaping teaspoon filling in center of a wonton wrapper; keep remaining wrappers covered to prevent drying. Brush edges of wrapper with water and fold wrapper in half to form a triangle. Pinch edges to seal. Pull two opposite corners together, moisten one corner with water, and overlap with another corner; press to seal. Cover filled wontons with a dry towel to prevent drying.

Cooking

Place broth in a large pot: bring to a boil. Add mushrooms and bok choy and cook for 2 minutes. Add wontons and cook for 3 minutes. Add snow peas and cook for 1 minute. Stir in sesame oil and pepper.

Ladle wontons, vegetables, and broth into 6 deep soup bowls. Garnish each serving with slices of barbecued pork and green onion.

Answer 5

Season some riccotta with salt pepper and oregano. Spoon some into the wrappers. Wet edges and fold across the diagonal. Tada! Homemade ravioli. Boil water and cook away!

Answer 6

brown some hamburger(ground porks best)
soy sauce and green onions cool a bit
get abowl of water to wet the tips of youre fingers
use a teaspoon and put meat in center of won ton
wet sides of wonton fold using directions on package
heat oil
fry untill lightly brown
they usually come to the top when done
serve w/sweet and sour sauce

Answer 7

Pizzas....they are versatile little things.
Crisp them up and use them to dip into stuff.
Or better yet, I saw Paula Deen do this one...melt some chocolate and caramel and layer both on top with some nuts. After you have crisped the wantons of course...lol.
Good luck.

Answer 8

My ex GF who was from Malaysia used to make WONTON soup with meatballs of beef or pork or chicken mince. A dash of soy sauce - yumm!!

Answer 9

I use a thick paste of ricotta cheese, spinach and a little mozzarella and then seal them for a different flavor. I have also used cream cheese and green chilies.

Answer 10

you could allways subitute the seafood for chicken or pork and just leave out the nuts