Baked Shrimp Wontons Recipe 435 Food

BAKED CREAM CHEESE WONTONS

Steps:

• Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. In a large bowl, combine shrimp, cream cheese, garlic, green onions, ginger, sesame oil and Sriracha, if using; season with salt and pepper, to taste. To assemble the wontons, place wrappers on a work surface. Spoon 1 1/2 teaspoons of the mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with egg. Fold all sides over the filling to create an "X", pinching the edges to seal. Place wontons in a single layer onto the prepared baking sheet; coat with nonstick spray. Place into oven and bake for 10-12 minutes, or until golden brown and crisp. Serve immediately.

BAKED SHRIMP WONTONS RECIPE - (4.3/5)

Steps:

• 1.Preheat oven to 375°F. Line a large baking sheet with parchment paper. Mix the soy sauce, cornstarch, garlic powder and 1 tablespoon water in a small bowl until smooth. Set aside. 2.Heat 1 teaspoon oil in a small skillet over medium-high heat. Add the shrimp, mushrooms, carrot and onions to skillet. Cook, stirring constantly, for 1 minute. Stir in the soy sauce mixture. Cook, stirring constantly, until thickened, about 1 minute longer. Remove from heat. 3.Place 1 teaspoon of the shrimp mixture in the center of each wrapper. 4.Brush the edges with the egg white. Fold the wrappers in half to form a triangle. Press the edges to seal. 5.Brush the corners of each wonton with egg white. Pull the corners together and overlap slightly. Press to seal. Place on the prepared baking sheet. Brush with the remaining oil. Bake until crisp and golden, 15 to 20 minutes. Serve warm.

SCRUMPTIOUS SHRIMP WONTONS

Steps:

• 1. Combine first 9 ingredients in a non-reactive bowl and mix well - you may need to get dirty and use your fingers to get the proper consistency :)!
• 2. Refrigerate for about 1 hour to allow marinade to set.
• 3. Place one wonton wrapper in front of you on a 'diamond' angle - so one of the points is pointing directly at you.
• 4. Add a small dollop of the shrimp mixture (a bit bigger than a quarter) to the center of your wonton wrapper. Do not overfill or your wontons will be hard to seal properly.
• 5. Dipping your index finger in water, trace the exposed edges of the wonton wrapper. This is what will make it stick together. Try not to get it too wet, just enough to moisten it.
• 6. Fold the edge of the wonton wrapper closest to you (that diamond point) over the dollop of shrimp and join it with the corresponding point on the other edge, pinching the wrapper together firmly.
• 7. Using your index fingers, seal the edges of the wrapper on either side of the joined points, making a triangle 'pouch'. Avoid having air bubbles inside the wonton or it will rupture when boiled.
• 8. Turn the triangle pouch around so the center point is once again facing you
• 9. Moisten the top edge of the right point of the triangle, then gently bend the left and right points together firmly pinching the left point on top of the right.
• 10. Repeat until you have used all the shrimp mixture - about 30 dumplings.
• 11. Cooking dumplings: - If Deep Frying - cook in hot vegetable or peanut oil for 4-5 mins or until golden brown. - If Boiling - place the dumplings into boiling water (with a drizzle of sesame oil) for about 5 mins from fresh or 8-10 mins from frozen. - If Steaming - about 5-6 minutes from fresh or 10 mins from frozen.

SHRIMP WONTONS

Steps:

• 1. In a medium sized bowl, mix together the shrimp, the egg white, and the rest of the ingredients, with the exception of the egg yolk.
• 2. Add the cornstarch and stir to blend. The mixture should be stiff. Set aside to marinate for a half-hour.
• 3. Lightly beat the egg yolk in a bowl. You will be using it to assemble the wontons.
• 4. Place a wonton skin on a flat, dry work surface with a corner pointing toward you. Place 1 teaspoon of filling in the center of the wrapper.
• 5. Lightly brush the two edges farthest from you with beaten egg yolk. Fold the Wonton in half, away from you, making a triangle. Press edges firmly to seal.
• 6. Lightly brush the two corners nearest you with egg yolk, fold them over your finger, and press together to seal. (This makes them look like cute bundles, but don't worry if they come apart in the hot oil; what matters is that the filling stays out.)
• 7. Place the finished wontons on a tray that has been lightly dusted with cornstarch.
• 8. Heat Vegetable oil in a deep skillet. Fry Wontons a few at a time until golden.
• 9. Drain on paper towels and serve warm, as-is or with your favorite plum sauce or dumpling sauce.

PORK-AND-SHRIMP WONTONS WITH PEANUT SAUCE

Steps:

• For the spicy peanut sauce: Combine the peanut butter, soy sauce, oil, vinegar, brown sugar, garlic, ginger, chili paste and water in a blender. Blend until smooth, adding more water as needed. Set aside.
• For the wontons: In a large bowl, combine the pork, shrimp, chives, sesame oil, soy sauce, brown sugar, salt and pepper. Mix everything gently but thoroughly together with your hands (or a wooden spoon).
• Bring a large saucepan filled with 3 to 4 inches of chicken stock to a boil.
• Place 1 tablespoon of the pork mixture in the middle of a wonton wrapper. With your finger, dab the edges of the top half of the wrapper with beaten egg. Fold the top over to enclose the filling, press to seal the edges, then fold two corners in and press to seal the corners together. Place the finished wonton on a lightly floured baking sheet and repeat with the rest of the filling and wrappers.
• When you have enough wontons to begin to cook, gently transfer wontons into the boiling stock, making sure not to overcrowd the pot. Simmer until the filling is cooked through, about 5 minutes. Continue forming wontons while the batches cook.
• Transfer cooked wontons to a bowl. Top with peanut sauce, a drizzle of toasted sesame oil, and garnish with some cilantro and serrano pepper slices. Enjoy!

SHRIMP WONTONS

Steps:

• Put wontons in mini muffin tins.
• Brush lightly with butter.
• Bake at 350 degrees for 5-10 minutes, until slightly golden brown.
• Mix remaining ingredients.
• Spoon into wontons.
• Put all on a serving tray and microwave 1 minute before serving.

BAKED SHRIMP RANGOON APPETIZERS

Steps:

• Heat oven to 350ºF.
• Reserve 1 Tbsp. onions. Combine remaining onions with next 5 ingredients.
• Place 1 wonton wrapper in each of 24 mini muffin pan cups sprayed with cooking spray, extending edges of wrapper over rim of cup. Fill with shrimp mixture.
• Bake 18 to 20 min. or until edges of wrappers are golden brown and filling is heated through. Top with reserved onions.

SHRIMP WONTON CUPS

Steps:

• Set oven to 350 degrees F.
• Lightly spray mini-muffin pan with non-stick cooking spray.
• With a pastry brush, brush one side of each wonton wrapper with melted butter.
• Press wonton buttered side up into muffin cup; bake 8 minutes, or until edges turn a light golden brown.
• Remove the pan from oven.
• Meanwhile, reserve 24 shrimp.
• Finely chop remaining shrimp.
• Combine the cream cheese, garlic, Worcestershire sauce in a bowl; blend well.
• Stir in chopped shrimp, green onions, carrot and Mozzarella cheese.
• Using a small scoop, fill each wonton cup with a rounded scoop of cream cheese mixture; top with reserved shrimp.
• Bake for 5 minutes, or until wontons are golden brown, and the filling is bubbly around the edges.