Seafood Stuffed Wontons Recipes

PORK AND SHRIMP WON TONS

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.

SHRIMP WONTONS

Steps:

• Coarsely chop the shrimp into pieces (not too small) and mix well with the rest of the ingredients. Set aside. Fill each wonton wrapper with about 1 heaping teaspoon of the shrimp filling. Seal the edges of each wonton wrapper with the beaten egg.
• Boil the wontons in boiling water for a couple of minutes or until they float to the top or steam the shrimp wontons for about 6-8 minutes in a steamer. Serve hot with ginger vinegar dipping sauce.

SHRIMP WONTON CUPS

Steps:

• Preheat oven to 350°F (180°C). Lightly spray Deluxe Mini-Muffin Pan with nonstick cooking spray. Brush one side of wontons with butter. Press wontons, buttered side up, into wells of pan. Bake 8 minutes or until edges turn light golden brown. Remove pan from oven.Reserve 24 shrimp; chop remaining shrimp. In large bowl, whisk cream cheese, garlic and Worcestershire sauce until well blended. Add chopped shrimp, green onions, carrot and mozzarella cheese; mix well.Fill each wonton cup with about 1 tbsp (15 mL) of the cream cheese mixture; top with a reserved shrimp. Bake 5 minutes or until wontons are golden brown and filling is bubbly.

AIR FRYER BOURSIN®-STUFFED WONTONS

Steps:

• Preheat the air fryer to 325 degrees F (160 degrees C).
• Separate the wonton wrappers and place on a clean work surface. Place 1 teaspoon of garlic and herb cheese in the center of each wonton. Use a pastry brush or your finger to wet the edges of each wonton and fold in half, pressing lightly to ensure a proper seal. Moisten the tips of the wrapper and press together. Set on a clean plate and generously spray with cooking spray.
• Spray the inner basket with cooking spray and place 1/2 of the stuffed wontons into the basket.
• Air fry until lightly browned, for 4 minutes. Repeat with remaining wontons. Allow to cool slightly before eating.

SHRIMP RANGOON

Steps:

• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Mix cream cheese, shrimp, onion, garlic powder, and pepper together in a bowl. Place a spoonful of cream cheese mixture onto each wonton. Dampen the edges of wontons with water; fold edges over the filling and press together to seal.
• Place wontons in the hot oil; fry until golden brown, about 3 minutes.

CRAB WONTON CUPS

Steps:

• Preheat oven to 350°. Press wonton wrappers into miniature muffin cups coated with cooking spray. Spritz wrappers with cooking spray. Bake until lightly browned, 8-9 minutes. , Meanwhile, in a small bowl, beat cream cheese, cream, egg, mustard, Worcestershire sauce and pepper sauce until smooth. Stir in crab, green onions and red pepper; spoon into wonton cups. Sprinkle with Parmesan cheese. , Bake until filling is heated through, 10-12 minutes. Serve warm. If desired, garnish with minced chives. Refrigerate leftovers.

CREAMY CRAB WONTONS

Steps:

• In a small bowl, combine the cream cheese, crab and onion. Place 1 rounded teaspoonful in the center of each wonton wrapper. Moisten wrapper edges with water; fold in half lengthwise and press firmly to seal. , Keeping the filling in the center, again fold wonton wrapper lengthwise. Moisten the top of the short edges with water. Bring the two top edges from opposite sides together, overlapping the edges; press and seal (finished wonton resembles a nurse's hat)., In an electric skillet, heat 1 in. of oil to 375°. Fry wontons for 1-2 minutes on each side or until golden brown. Drain on paper towels. Serve warm.

SEAFOOD STUFFED WONTONS

Steps:

• Drain crabmeat and remove all shells.
• Drain shrimp.
• Add all ingrediates together in large mixing bowl.
• Lay wontons on clean surface and add a heaping teaspoon of mixture to middle of wonton.
• Dip fingers in water and wet edges of wonton and press together to seal.
• Drop wontons in hot oil (350 degrees) and leave in until wonton is brown.
• Drain on papertowels.
• Inside will be very hot when they first come out.

STUFFED PORK WONTONS

Steps:

• Preheat your deep fryer to 350F°. If you are using an electric skillet, pour enough oil so it rises up your pan about an inch. Actual amounts will vary depending on the size of your pan.
• Fit your food processor with chopping blade. This does a good job at mixing things as well as chopping. With the top removed, toss in your meat. If you can't find ground pork or if you choose to not use this, ground chicken works just as good. I've made it with ground chicken once when our local store was out of pork. Do not blend yet. Drain your shrimp and add to meat. Chop up scallions and toss in as well. Lastly, add in your egg, salt and pepper. Blend well, stopping every 10 seconds or so to scrape the sides of your bowl and toss it around.
• When your ingredients are nicely blended together, transfer mixture to a clean bowl. You will now need a small cup of water, a plate and your wonton wrappers.
• Taking one wonton wrapper, hold it in your hand spread open. Place a small ball of your meat mixture into the center of wrapper.
• Fold wrapper in half over the ball to create a triangle. Dipping your fingers in water, wet the open edges of your triangle.
• Now take the outer two points and fold in to the top point of your triangle wrapper. Place on your plate and continue until you have used up your meat or wrappers, whichever comes first. You can also do a batch at a time and if you have help this is definitely doable. I usually fill a dinner plate with stuffed wontons and then begin frying, as one batch is cooking I work on making more wontons. It's totally up to you if you want to make them all first or do it as you cook.
• When your oil is ready, carefully drop in wontons. Only add enough so they all have a tiny bit of swimming room. You don't need huge gaps but you don't want them right on top of eachother because they'll stick together as they cook. If using a deep fryer, cook for 3 minutes shaking up the basket after 1 minute. If using an electric skillet, cook for 3 minutes flipping halfway. Using tongs, carefully transfer to a bowl lined with paper towels.
• Give these a few minutes to cool off before biting into them. They will be extremely hot.

SAUSAGE AND SHRIMP FRIED WONTONS

Steps:

• Heat ground pork in sesame oil, cooking it and separating it until no longer pink. Stir in the garlic and ginger and saute for a moment. Add chopped shrimp and saute until opaque. Transfer mixture to a bowl and with a wooden spoon or your hands work in soy sauce, rice vinegar, broth and coriander; season with salt and crushed red pepper.
• To fill: Put 1/2 teaspoon filling in center of each wonton skin. Wet one edge only. Gather top edge over and pleat and press down as you go. (Can be frozen on parchment lined baking pan; when solid, place in freezer bags).
• To cook: Heat 1/8 teaspoon vegetable oil in a nonstick skillet. Fry the wontons in a single layer until brown on one side, about a minute. Pour off most of the fat. Return skillet to heat and add 1/4 to 1/3 cup water or broth. When liquid is steaming, cover the skillet, and time the cooking for 2 minutes or until filling is heated through. If you make wontons in advance, reheat in a steamer