FRIED WONTON RECIPE
This fried wonton recipe is tender wrappers stuffed with ground pork, mushrooms and seasonings, then deep fried to crispy golden brown perfection. An authentic restaurant style appetizer that's sure to earn you rave reviews!
Provided by Sara Welch
Categories Appetizer
Time 1h
Number Of Ingredients 13
Steps:
- Place the pork, mushrooms, green onions, soy sauce, sesame oil, cornstarch, salt, pepper, ginger and garlic in a large bowl. Stir until thoroughly combined.
- Place one wonton wrapper on a flat surface. Keep the remaining wrappers covered so that they don't dry out. Brush the two edges of the wonton wrapper farthest away from you with water.
- Place 3/4 teaspoon of the pork mixture onto the center of the wrapper. Fold the wrapper over into a triangle shape, then bring the two bottom corners together to make a purse shape. Use a bit of water to "glue" the bottom corners together.
- Repeat the process with the remaining wrappers and filling.
- Heat 3 inches of oil in a large deep pot to 375 degrees F.
- Fry 6-8 of the wontons at a time for 3-5 minutes or until golden brown. Drain on paper towels and repeat the process with the remaining wontons.
- Serve immediately, with a side of sweet chili sauce if desired.
Nutrition Facts : Calories 191 kcal, Carbohydrate 18 g, Protein 10 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 30 mg, Sodium 365 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CREAM CHEESE WONTONS
These Cream Cheese Wontons are both crispy and creamy. The Rangoon style, fried dumplings are filled with seasoned cream cheese mixture. Simple yet irresistible! Serve these wontons with Sweet and Sour Sauce or my best Teriyaki Sauce. It's a great appetizer idea that is bound to be a hit!
Provided by Anna
Categories Appetizer
Time 30m
Number Of Ingredients 5
Steps:
- In a medium pot, heat up 3" of oil until it reaches 350 degrees F.
- In a medium mixing bowl, mix cream cheese with seasoning and chopped green onion. Set aside.
- Gently remove wrappers from the package. Set each one separately on a cutting board. Brush each wonton wrapper lightly with water (using a pastry brush or your finger) and place 1.5 teaspoons of the filling in the center. Bring the same side corners together and pinch to seal. Bring the other corners to the center and pinch to seal. Make sure all edges are sealed or the filling will escape during frying and create a mess.
- Fry 4 to 5 wontons at a time in oil until golden brown. Remove from oil and place on a paper towel-lined plate to drain the grease.
- Serve warm with dipping sauce.
Nutrition Facts : Calories 55 kcal, Carbohydrate 5 g, Protein 1 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 11 mg, Sodium 73 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CRUNCHY SHRIMP WONTONS WITH GREEN-ONION DIPPING SAUCE
Recipe courtesy Gloria Bradley, Naperville, IL. who won a trip to Las Vegas for this recipe. Be careful while eating these wontons as they gush out juice as you bite into them!
Provided by cookiedog
Categories < 60 Mins
Time 45m
Yield 24 wontons
Number Of Ingredients 14
Steps:
- In a large bowl, whisk together 1/2 cup soy sauce, chopped cilantro, lemon zest, 2 tablespoons ginger, and 1 tablespoons sesame oil.
- Peel shrimp, leaving tails on, and devein. Add to soy mixture and marinate, covered, 15 to 20 minutes at room temperature.Drain shrimp in a colander, spread out on paper towels, and pat dry. (I make a horizontal slit, 3/4 of the way through the shrimp, in the middle of the curve of the shrimp so that it will straighten out.).
- Pour oil into a deep, heavy pot to a depth of 3 inches and heat to 375°F Meanwhile, spread out wonton wrappers. Working with one wrapper at a time, put several cilantro leaves and stems along wrapper edge nearest you. Top them with a shrimp, arranging shrimp lengthwise so that tail extends beyond wrapper. Fold the wrapper edge opposite the tail over shrimp. Brush far edge of wrapper with water and, starting with near edge, roll wrapper loosely around shrimp, forming a package. Press seam firmly to seal.
- Preheat oven to 200°F and put a shallow rack in a baking pan. When oil reaches 375°F fry wontons in several batches so as not to crowd them, flipping midway through cooking, until medium golden brown, 1 1/2 to 2 minutes. If shrimp begin to brown to quickly, reduce temperature. Lift shrimp out with tongs, draining excess oil, and transfer to baking pan; keep warm in oven.
- In a small bowl, whisk together 1/2 cup soy sauce, 1 tablespoon sesame oil, the orange and lemon juices, marmalade, green onion, and 2 teaspoons ginger. Serve wontons hot, with dipping sauce on the side.
Nutrition Facts : Calories 52.6, Fat 1.4, SaturatedFat 0.2, Cholesterol 12.3, Sodium 454.3, Carbohydrate 7.4, Fiber 0.4, Sugar 1.5, Protein 2.7
SHRIMP WONTONS WITH SWEET SAUCE
Yummy little appetizers that are fried crisp with a sweet dipping sauce. You could also opt to make little beggar purses and steam them to put in a soup. Great for OAMC too. :)
Provided by 2Bleu
Categories < 30 Mins
Time 30m
Yield 30 Wontons, 10 serving(s)
Number Of Ingredients 21
Steps:
- WONTONS: Mix filling ingredients together thoroughly. Refrigerate mixture for 1 hour.
- SAUCE: In a small saucepan, heat pineapple juice with the green onion. Simmer until green onion is tender.
- Run the peaches and marmalade through a food processor till chopped very fine. Add to saucepan. Add remaining ingredients and simmer, stirring occasionally, until heated through and reduced to your desired thickness.
- Meanwhile, Remove filling from fridge and place a spoonful into the center of each wonton wrapper. Lightly wet half of the edges of the wrappers with water. Fold the wrapper over the filling, forming a half moon (or triangle for square wonton wrappers) and seal completely. NOTE: you can freeze the wontons at this point for OAMC).
- Over low to medium heat 2 tablespoons oil (more if/as needed) into a skillet. Fry wontons (in batches) until golden brown, about 1-2 minutes per side. Remove and drain on paper towels. Season with salt if desired. Serve with dipping sauce.
- If freezing, thaw to room temperature before frying.
THE BEST SHRIMP DIP
This Retro Shrimp Dip is always a hit at parties. Canned shrimp, cream cheese, chili sauce, mayo, seasoning and green onions. Delicious!
Provided by Brandie @ The Country Cook
Categories Appetizer
Time 10m
Number Of Ingredients 8
Steps:
- In a medium bowl beat together the cream cheese and mayonnaise until smooth.
- Add the lemon juice, chili sauce, Worcestershire sauce and dried onion. Beat until smooth.
- Chop up the shrimp into smaller chunks. Stir chopped shrimp into the cream cheese mixture.
- Garnish with sliced green onions.
- Keep chilled. Serve with Ruffles potato chips (or your favorite cracker).
Nutrition Facts : Calories 92 kcal, Carbohydrate 3 g, Protein 6 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 34 mg, Sodium 355 mg, Sugar 2 g, ServingSize 1 serving
CRAB RANGOON WONTONS
Steps:
- In a mixing bowl, gently combine the softened cream cheese, crabmeat, soy sauce, Worcestershire sauce, garlic powder, black pepper, and green onion.
- Place a wonton wrapper on a clean work surface. Lay the wrapper with the corner facing up, so it looks like a "diamond" shape.
- Brush the edges of the wrapper with the egg and place 2 teaspoons of the crab filling in the center.. Do not overfill.
- Fold the bottom corner up to to seal the wonton in a triangle shape.
- Fold the two remaining corners toward the center, pressing out any air surrounding the filling. Be sure to press all of the edges together firmly to seal well.
- Keep the remaining wonton wrappers and the folded wontons covered with a damp towel to prevent drying out while working.
- Fill a deep skillet with 2 to 3 inches of oil and allow to heat to 350°F. Use an Instant Read Thermometer to check the temperature.
- Fry the wontons in small batches, about 5 to 6 at a time, depending on the size of your skillet.
- Fry until wontons are golden brown, about 3 to 5 minutes, turning a couple of times during frying.
- Once golden brown, remove and place on paper towels to drain before serving with a dipping sauce.
Nutrition Facts : ServingSize 1 crab rangoon wonton, Calories 49 kcal, Carbohydrate 5 g, Protein 2 g, Fat 2 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 14 mg, Sodium 118 mg, Fiber 1 g, Sugar 1 g
SHRIMP WITH CREOLE SAUCE
Dip into this zippy Creole-style sauce and you'll never crave seafood sauce again. Chunky but not too spicy, the tantalizing tomato blend complements cold shrimp or cooked seafood.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a large nonstick skillet, saute the onion, green pepper and celery in oil for 3-4 minutes. Add garlic; cook 1 minute longer. Drain tomatoes, reserving juice; add juice to skillet. Mash tomatoes and add to skillet. Stir in the parsley, water, tomato paste, lime juice and seasonings. , Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until thickened. Serve warm with shrimp.
Nutrition Facts : Calories 56 calories, Fat 1g fat (0 saturated fat), Cholesterol 32mg cholesterol, Sodium 292mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges
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- In a large bowl, whisk together 1/2 cup soy sauce, chopped cilantro, lemon zest, 2 tbsp. ginger, and 1 tbsp. sesame oil.
- Peel shrimp, leaving tails on, and devein. Add to soy mixture and marinate, covered, 15 to 20 minutes at room temperature. Drain shrimp in a colander, spread out on paper towels, and pat dry.
- Pour oil into a deep, heavy pot to a depth of 3 in. and heat to 375°. Meanwhile, spread out wonton wrappers. Working with one wrapper at a time, put several cilantro leaves and stems along wrapper edge nearest you. Top them with a shrimp, arranging shrimp lengthwise so that tail extends beyond wrapper. Fold the wrapper edge opposite the tail over shrimp. Brush far edge of wrapper with water and, starting with near edge, roll wrapper loosely around shrimp, forming a package. Press seam firmly to seal.
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