SAUSAGE WONTON STARS
These fancy-looking appetizers are ideal when entertaining large groups. The cute crunchy cups are stuffed with a cheesy pork sausage filling that kids of all ages enjoy. We keep a few in the freezer so we can easily reheat them for late-night snacking. -Mary Thomas North Lewisburg, Ohio
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 4 dozen.
Number Of Ingredients 7
Steps:
- Lightly press wonton wrappers onto the bottoms and up the sides of greased miniature muffin cups. Bake at 350° until edges are browned, about 5 minutes., In a large skillet, cook sausage over medium heat until no longer pink, breaking into crumbles; drain. Stir in the cheese, peppers, onions and salad dressing. Spoon a rounded tablespoon into each wonton cup. Bake until heated through, 6-7 minutes.
Nutrition Facts : Calories 69 calories, Fat 5g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 143mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
WONTON RECIPE | HOMEMADE PORK WONTONS
Enjoy delicious Homemade Pork Wontons without having to leave the house! Get all the deliciousness of takeout wontons in the comfort of your own home!
Provided by Urvashi
Categories Side Dishes
Time 35m
Number Of Ingredients 11
Steps:
- Mix all ingredients except the wonton wrappers together and let rest for a few minutes for the flavors to meld.
- Place 1 teaspoon of the meat mixture on each wrapper and shape into a triangle.
- Press firmly on the sides of the triangle to seal, and then press around the meat filling to seal inside.
- Cover with damp paper towel and form all 48 wontons using all the wrappers in this fashion.
- When you're ready to cook the wontons, put 2 cups of water into a pan and place 6-8 wontons in at a time.
- When the water comes to a boil, add 1 cup of water to it and let it come to a boil.
- Add another cup of water and let this come to a boil. Once this second cup of water boils, the wonts are ready. Take them out very gently with a strainer and serve hot with some good quality soy sauce.
Nutrition Facts : ServingSize 4 g, Calories 50 kcal, Carbohydrate 4 g, Protein 2 g, Fat 2 g, Cholesterol 7 mg, Sodium 117 mg
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
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
WON TON WRAPPER APPETIZERS
Cheesy sausage-based filling in little cups made from baked won ton wrappers. The baked cups and filling may be prepared a day or two in advance (store covered in the refrigerator) and assembled shortly before serving.
Provided by KIM NIEDERREITHER
Categories Appetizers and Snacks Cheese
Time 35m
Yield 60
Number Of Ingredients 6
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.
Nutrition Facts : Calories 90.7 calories, Carbohydrate 4.7 g, Cholesterol 11 mg, Fat 6.7 g, Fiber 0.2 g, Protein 2.7 g, SaturatedFat 2.3 g, Sodium 166.2 mg, Sugar 0.2 g
TEX MEX WON-TONS
These are tasty appetizers. If I'm planning on serving them to company, I make them ahead, freeze them and then re-heat them.
Provided by Hey Jude
Categories Southwestern U.S.
Time 1h30m
Yield 40 wontons
Number Of Ingredients 11
Steps:
- Filling: In a large skillet, cook ground beef, onion and green pepper until meat is browned and vegetables are tender.
- Drain off fat.
- Stir beans, cheese, ketchup, chile powder and cumin into meat mixture and mix well.
- Place a won-ton skin with 1 point towards you, spoon a generous teaspoon of meat mixture onto center of skin, fold bottom point over filling and tuck point under filling.
- Fold side corners over filling, forming an envelope shape.
- Roll up remaining corner, moisten point with water and seal.
- Fry in hot oil (375°) about 1 minute per side.
- Drain, serve warm with salsa.
- These can also be frozen after cooking.
- Re-heat at 350° for 10-12 minutes.
Nutrition Facts : Calories 49.2, Fat 1.3, SaturatedFat 0.5, Cholesterol 5.9, Sodium 84.1, Carbohydrate 6.7, Fiber 0.5, Sugar 0.2, Protein 2.5
HIDDEN VALLEY RANCH SAUSAGE STARS
These are easy to make you can do the wonton wraps the day or so ahead and have the sausage mixture made in advance then just 5 minutes before serving you fill the wraps and pop them in the oven. For a lighter exterior I prefer to use Spring Roll wraps. Use your regular pork breakfast sausage. if you wish use Italian sausage or bratwurst
Provided by Bergy
Categories Veal
Time 25m
Yield 60 mini wraps
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees F.
- Combine drained cooked sausage meat with the cheeses, salad dressing, olives and red pepper
- Lightly oil mini muffin tins and press a wrap in each tine so there are 4 wings sticking out
- Brush with oil bake 5 minutes until golden, remove wraps from pan, place on a baking sheet
- Fill wraps with the sausage, cheese mixture
- Bake for 5 minutes or until the cheese is bubbly& brown.
Nutrition Facts : Calories 89.2, Fat 6.1, SaturatedFat 2.2, Cholesterol 13, Sodium 178.2, Carbohydrate 5.1, Fiber 0.2, Sugar 0.2, Protein 3.4
TEXAS WON TONS
Steps:
- Heat the oil in a deep-fryer to 350 degrees F.
- Bring a large pot with 3 quarts of water to a boil over medium heat.
- Add the lemons, onion, spice mix and the corn. Let boil for about 5 minutes before adding the shrimp. Cook the shrimp until they curl, about 3 to 4 minutes. Drain the mixture and remove the shrimp to a strainer. Run cold water over them to stop them from cooking. Cut the corn off the husk and add the kernels to a large bowl. Add the jalapenos, cream cheese, butter, salt and pepper and stir gently to combine. Coarsely chop the shrimp and gently mix them into the corn mixture.
- Lay the won ton wrappers out on flat surface and put 1 teaspoon of the corn mixture in the middle of each wrapper. With your finger or a pastry brush, coat the outside edges of the wrappers with beaten egg. Fold the 4 corners of the wrappers to the top and seal down the sides, bring careful to push out all the air. Make sure you get a tight seal on all of the seams. Fry the won tons in the hot oil until they are golden brown, about 4 minutes. Remove from the oil and arrange on a serving plate. Serve with the dipping sauce.
- For the dipping sauce:
- Add all the ingredients in a serving bowl and mix well to combine.
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