Won Ton Recipes

CREAM CHEESE WONTONS

Steps:

• For the dipping sauce: Mix together the honey, soy sauce, Sriracha, vinegar and sesame oil in a small bowl and set aside.
• For the wontons: In the bowl of a mixer (or you can do it by hand), mix together the cream cheese, Sriracha and green onions until totally combined (scrape the mixer bowl if necessary). In a separate bowl, mix together the egg and 1/2 cup water.
• One at a time, assemble the wontons: Place approximately 1/2 teaspoon of the cream cheese mixture on one corner of a wonton wrapper. Use your finger to "paint" the egg wash all around the edges of the wrapper. Roll the wrapper on a diagonal, starting with the cream cheese corner and stopping when half the wrapper is rolled and the cream cheese mixture is inside. Bring up the 2 ends and use the egg wash to stick them together. Allow the remaining pointed end to naturally tuck backward. (The wontons should resemble tortellini.) As you work, place the assembled wontons under plastic wrap or a light towel to keep them from drying out.
• Heat 2 to 3 inches of vegetable oil in a large saucepan or medium skillet until a deep-fry thermometer inserted in the oil registers just under 350 degrees F. (You don't want the oil too hot or it will burn the wontons! Experiment with a spare sheet of wonton wrappers to check.)
• In batches of 4 or 5 at a time, fry the wontons for 45 seconds to 1 minute, flipping carefully midway through to make sure they brown evenly. Remove them when you think they still could stand to slightly brown a teeny bit more (because they will slightly brown in the seconds after you remove them from the pan!). Drain the wontons on a paper towel. Repeat with the remaining batches.
• It's best to wait 5 to 10 minutes before serving the wontons, as the cream cheese filling can be quite hot. Serve with the dipping sauce.

CRISPY WONTONS

Steps:

• Combine pork, water chestnuts, green onions, soy sauce, cornstarch, salt and ginger in medium bowl; mix well. Place 1/2 teaspoonful pork mixture in center of each wonton skin. Fold wonton skin over filling to form a triangle. Turn top of triangle down to meet fold. Turn over; moisten 1 corner with water. Overlap opposite corner over moistened corner; press together firmly.
• Heat oil in wok or large saucepan over medium-high heat to 375 degrees F. Deep-fry wontons, a few at a time, 2 to 3 minutes, or until brown and crispy. Drain on paper towels. Serve warm with ketchup and mustard or sweet & sour sauce, as desired.

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.

WON TONS

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.

WONTON FILLING

Steps:

• In a medium bowl, toss cabbage with 1/2 teaspoon salt. Let stand 10 minutes. Wrap cabbage in a double layer of paper towels; firmly squeeze out excess liquid. Return cabbage to bowl; add pork, scallions, ginger, soy sauce, and sesame oil. Mix well with a fork. Refrigerate leftover filling up to 2 days.

WONTON WRAPPERS

Steps:

• In a medium bowl, beat the egg. Mix in the water.
• In a large bowl, combine the flour and salt. Create a well in the center of the mixture and slowly pour in the egg and water. Mix well. If the mixture is too dry, increase the amount of water one teaspoon at a time until a pliable dough has formed.
• On a lightly floured surface, knead the dough until elastic. Cut dough into two separate balls. Cover the balls with a damp cloth for a minimum of 10 minutes.
• Cut each ball into four equal pieces. Roll the pieces into 10 1/2 by 10 1/2 inch squares. Cut each into nine 3 1/2 by 3 1/2 inch squares. Use in any recipe that calls for wonton wrappers.

GIANT WON TONS

Steps:

• In a large frying pan, brown the beef in 2 tablespoons vegetable oil over medium heat. Mix in water chestnuts, onion, celery, and Worcestershire sauce until combined; there is no need to cook the vegetables. Season to taste with salt and pepper.
• Place one tablespoon of the beef mixture into the center of each wonton wrapper. Fold the sides of the wrapper over the filling, and then roll the wrapper up around the filling egg roll style.
• In an electric deep fryer or a heavy saucepan, heat oil to 375 degrees F (190 degrees C). Deep fry rolls until their wrappers are golden brown; fry in batches to maintain an even temperature. Once cooked, place the rolls on paper towels to drain. Serve warm.