Zesty Italian Wontons Recipes

ITALIAN WONTONS

Steps:

• In a frypan, cook sausage and onion, over medium heat until sausage is brown and onion is tender, stirring to break meat in small pieces; drain well, cool completely.
• Stir in mozzarella cheese, Parmesan and parsley.
• Place 1 rounded teaspoon of filling in wonton wrapper.
• Moisten edges of wrapper with water.
• Starting at one corner, fold the wrapper over filling, forming a triangle.
• Press to seal.
• Bring other two sides together.
• Cook in deep hot oil for 1-1/2 to 2-1/2 minutes, or until golden brown.
• Drain on paper towels.

SPICY SAUSAGE WON TON CUPS

Steps:

• Brown sausage in a large skillet over medium high heat, stirring until it crumbles and is no longer pink. Drain on paper towels.
• Combine sausage and next 6 ingredients.
• Coat 4 miniature muffin pans (1 3/4 inch) muffin pans with cooking spray. Place won ton wrappers in pans, using fingers to create fluted shape. Lightly spray wrappers with cooking spray.
• Bake at 350 degrees for 8 minutes, turning pans after 4 minutes.
• Spoon 1 heaping tablespoon filling into each won ton cup.
• Bake at 350 degrees for 9-10 minutes or until browned and throughly heated.
• Remove from pans and serve hot.

WONTON SOUP WITH A KICK

Steps:

• Combine chicken broth, soy sauce, sesame oil, rice wine vinegar, lemon juice, garlic, chile-garlic sauce, and salt in a large pot over medium heat; bring to a simmer and cook until hot, about 10 minutes.
• While the broth simmers, bring water to a boil in a separate pot. Cook wontons in boiling water until heated through, about 5 minutes. Remove from water with a slotted spoon and add to the soup.

SPICY WON TONS WITH CHILE OIL

Steps:

• Make the chile oil: Snip any stems off the chiles and discard any exposed seeds. Heat a wok or large skillet over low. Add 1/2 teaspoon oil and the chiles and cook, stirring constantly, until the chiles are fragrant, toasted and slightly darkened, about 3 minutes. Transfer the chiles immediately to a large plate and let cool completely.
• Add the cooled chiles to a food processor and pulse until coarsely chopped into small pieces. Transfer to a medium heatproof bowl. Add the remaining oil to the wok or skillet and heat over medium-high until shimmering and smoking, then immediately turn off the heat and let cool 3 minutes. Pour the warm oil over the chiles, stir to combine, then let cool 2 hours or up to overnight. (You'll have a generous 1/2 cup. Chile oil will keep, covered and refrigerated, for up to 2 months.)
• At least a couple hours before you plan to make the won tons, prepare the chile-oil sauce: In a small bowl, whisk together all the sauce ingredients to combine (makes about 3/4 cup). Add more chile oil to taste. Set aside. (Chile-oil sauce is best prepared at least a few hours in advance, and will keep a few weeks refrigerated in a covered container.)
• Prepare the filling: Put all the ingredients except the chicken stock in a medium bowl and mix well. Add the stock 1 tablespoon at a time, stirring in a circular motion until incorporated before adding the next spoonful.
• Assemble the won tons: Fill a small bowl with water and line a rimmed baking sheet with parchment paper. Working with one won-ton wrapper at a time, place 1 rounded teaspoon of pork filling in the center of the wrapper. Dip your finger in the water and run it around the edges of the wrapper. Lift and fold one corner over the filling toward the opposite corner over to form a triangle, gently pressing the air out as you seal the edges with your fingertip, then dab one of the lower corners with water and fold over to reach the other lower corner, forming a smaller triangle; pinch both corners to seal. Transfer to the parchment paper, and cover loosely with a damp kitchen towel or a sheet of plastic wrap to prevent drying out. Repeat until all the filling is used.
• Bring a large pot of water to the boil over high heat. Working in batches to avoid crowding, cook the won tons until they float to the surface, about 3 to 4 minutes. Remove with a slotted spoon. Divide the won tons among bowls, drizzle with chile-oil sauce and garnish with scallions.

ITALIAN CHEESE WONTONS

Steps:

• In a large bowl, combine the first seven ingredients., Position a wonton wrapper with one point toward you. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place 1 tablespoon filling in the center of wrapper. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with water; press to seal. Repeat. Refrigerate for 30 minutes., In an electric skillet or deep fryer, heat oil to 375°. , Fry wontons, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels. Serve with marinara.

CRISPY ITALIAN WONTONS RECIPE - (4.6/5)

Steps:

• Preheat oven to 425°F. Coat a large baking sheet with a good amount of cooking spray. In a medium bowl, combine ricotta, pesto, peppers and mozzarella. Place wonton wrappers on prepared baking sheet so wontons become saturated with oil. Place 1 tablespoon ricotta mixture onto center of each wrapper. Dip a finger into water and use it to moisten edges of wrapper; fold over one corner of wrapper to make a triangle and press sides together to create a seal. (If desired, create decorative lines along edges of wontons by pressing tines of a fork along bottom edge of each wonton.) Bake until wontons are golden brown on edges and dough is just cooked through, about 5 to 7 minutes. Serve with marinara sauce for dipping.