Sesame Wonton Chips Recipes

WONTON CHIPS

Steps:

• Preheat oven to 350 degrees.
• Spray 1 or 2 baking sheets with nonstick spray.
• Cut each wonton wrapper to make 4 triangles.
• Place in a single layer on baking sheet.
• Sprinkle with salt to taste.
• Bake for 5 to 7 minutes, or until crisp and golden.
• These will keep for a week or two in an airtight container.
• If desired, reheat for 4 or 5 minutes at 350 degrees before serving.

PORK WONTONS WITH SESAME SAUCE

Steps:

• Wontons:
• Using your hands, mix pork, scallion, soy paste, sesame oil, grapeseed oil, ginger, wine, salt, and pepper (if using) in a large bowl until thoroughly combined. Crack egg into center of mixture and stir vigorously in one direction with a wooden spoon or rubber spatula until mixture is shaggy and lightened in color, about 4 minutes. Cover and chill at least 15 minutes and up to 12 hours.
• Fill a small bowl with cold water. Take a wonton wrapper and lay it in your palm. Using a small offset spatula or butter knife, press about 1 tsp. pork mixture into the center of wrapper. Dip a finger into water and run it around edges. Fold wrapper in half on a diagonal and press edges tightly together to seal. Dip your finger into water again and dampen 2 bottom corners of wonton. Bring corners together and pinch to seal. Place on a parchment-paper-lined baking sheet. Repeat with remaining wonton wrappers and filling. Cover and chill until ready to cook.
• Do Ahead: Wontons can be assembled 1 day ahead. Keep chilled, or freeze up to 1 month. Freeze in a single layer on baking sheet until frozen, then transfer to an airtight container. Cook from frozen, about 4 minutes.
• Sesame sauce and assembly:
• Whisk oil, sesame paste, soy sauce, vinegar, and sugar in a small bowl to combine, then whisk in water, 1-tablespoonful at a time, until you can drizzle sauce easily but it's not watery. If using chili crisp, stir in 1-3 Tbsp., depending on how spicy you want your sauce; set aside.
• Bring a large pot of water to a boil. Working in batches of up to 10 at a time, boil wontons until wrappers are puckered and tightly wrapped around filling (filling should be cooked through; slice one open to double-check if unsure), about 3 minutes. Using a spider or slotted spoon, transfer to a plate; let cool slightly.
• Divide wontons among bowls and spoon reserved sauce over; top with scallions and more chili crisp if desired.

SESAME WONTON CRISPS

Steps:

• Preheat oven to 375°F.
• Stir together oil and cornstarch in a small bowl until combined.
• Stack wonton wrappers and halve diagonally. Arrange in 1 layer on a large baking sheet and brush tops with oil mixture. Sprinkle evenly with sesame seeds and kosher salt and bake in middle of oven until golden brown, 5 to 6 minutes. Transfer crisps as browned to a rack to cool.

SESAME WONTON CRISPS

Steps:

• Defrost the wrappers and peel them apart. Stack and cut them in half (some are round and some are square; it doesn't matter). Brush them with a little egg white and sprinkle with black and white sesame seeds. Heat 2 inches of oil to 350°F in a saucepan or wok and gently drop in the crisps, a few at a time. If they start to curl, straighten them with tongs. Turn them once, and when they are light golden brown (about 30 seconds), remove and drain them on paper towels. When the crisps are cool, place in an airtight container or Ziploc bag; they will stay crisp for several days.

SESAME WONTON CRISPS

Steps:

• Stir together seeds, salt, sugar, and cayenne in a small bowl. Stir together water and cornstarch separately.
• Heat oil in a 5-quart heavy pot over moderate heat until a deep-fat thermometer registers 360°F. Brush 1 side of 2 wrappers with cornstarch mixture and sprinkle with seed mixture. Shake off any excess seeds and add wrappers to oil, seeded sides down. Fry, turning over once, until golden, about 10 seconds. (Some seeds will fall off during frying.) Transfer crisps with tongs to paper towels to drain, then make more, 2 at a time, in same manner.