Wonton Sundaes Recipes

WONTON SUNDAES

Steps:

• Place wonton wrappers on a work surface; spritz with butter-flavored spray. Combine 1 tablespoon sugar and cinnamon; sprinkle over wrappers. Press into miniature muffin cups coated with cooking spray. , Bake at 350° for 4-5 minutes or until lightly browned. Immediately remove wonton cups to an ungreased baking sheet. Bake 2-3 minutes longer or until bottoms of cups are lightly browned. Remove to a wire rack to cool completely., In a small bowl, beat the cream cheese, vanilla and remaining sugar until smooth. Stir in chocolate chips and pecans. Spoon into wonton cups. Top each with a cherry.

CHINESE WONTONS

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.

WONTON SOUP

Steps:

• In a large bowl, combine pork, shrimp, sugar, wine, soy sauce, 1 teaspoon chopped green onion and ginger. Blend well, and let stand for 25 to 30 minutes.
• Place about one teaspoon of the filling at the center of each wonton skin. Moisten all 4 edges of wonton wrapper with water, then pull the top corner down to the bottom, folding the wrapper over the filling to make a triangle. Press edges firmly to make a seal. Bring left and right corners together above the filling. Overlap the tips of these corners, moisten with water and press together. Continue until all wrappers are used.
• FOR SOUP: Bring the chicken stock to a rolling boil. Drop wontons in, and cook for 5 minutes. Garnish with chopped green onion, and serve.

CHURRO CHIP SUNDAE

Steps:

• For the churro chips: Add 1 to 2 inches vegetable oil to a heavy-bottomed pot. Heat to 350 degrees F.
• Meanwhile, mix together the sugar, cinnamon and salt in a small bowl, then set aside.
• When the oil is ready, add the wonton wrappers in batches, being careful not to overcrowd the pot. Cook until golden and crisp, about a minute. Remove the chips and toss with a good amount of the cinnamon mixture; you don't want to skimp! Repeat with the remaining wonton wrappers and cinnamon mixture.
• For the sundaes: Add a scoop of each of the ice creams to a bowl. Add some chips around the edge, crushing a few over the top for good measure. Top with the whipped cream, cherries, dulce de leche and sprinkles. Repeat with the remaining ingredients to make 3 more sundaes.

CANTONESE STYLE WONTON AND WONTON SOUP

Steps:

• Remove the shrimp shell and deveined.
• Add a teaspoon of salt and 1/2 teaspoon of baking soda to the shrimps, soak for 15 minutes.
• Clean the shrimps under running water until the water becomes clear.
• Drain off the excess water and keep it dry by leaving it on a piece of kitchen paper.
• Mince the pork coarsely.
• Combine all the ingredients until it becomes sticky. Keep it refrigerated for fifteen minutes before wrapping the wonton.
• Place the filling at the center of the wonton skin. Fold the two opposite corners of the skin together. Squeeze the wonton very lightly to let the skin adhere to the filling, leaving part of the wonton skin hanging freely.
• Blanch the pork bone in boiling water for five minutes. Removed and scrub clean.
• Fill the stockpot with cold water, put all the ingredients in the water. The level of water should just enough to submerge all the ingredients.
• Bring the water to a boil over high heat.
• Once the water is boiling, reduce to bare simmer for three hours.
• Skim away the scum floating on the surface from time to time.
• Remove the bones.
• Strain through a wire mesh strainer to get a clear soup.
• Season with light soy sauce, salt, and ground white pepper.

LOW CARB WONTON SUNDAES

Steps:

• Place wonton wrappers on a work surface; spritz with butter flavored spray. Combine 1 tbsp sugar with cinnamon; srpinkle over wontons. Press into mini muffin cups coated with spray. Bake 350 for 4-5 min till light brown. Immediatley remove wonton cups to an ungreased sheet. Bake 2-3 minutes longer till bottoms are light brown. remove to rack. In a small bowl, beat cream cheese, vanilla and remaining sugar till smooth. Stir in chocolate chips and pecans. Spoon into wonton cups. Top each with a cherry.