CREAM CHEESE WONTONS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 40m
Yield 24 wontons
Number Of Ingredients 11
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.
GIANT WON TONS
This is a favorite of the men at parties. The first time I made them they were gone in a matter of minutes. These can be kept frozen in baggies until you are ready to serve them. When it is party time, take them out of the freezer, thaw for about one hour, then pop them in an oven for about 20 minutes until they are warm. Serve with BBQ sauce, honey mustard, and salsa for dipping.
Provided by Vikki Favreau
Categories Pork Appetizers
Time 45m
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 420.7 calories, Carbohydrate 41.2 g, Cholesterol 54.1 mg, Fat 20.7 g, Fiber 1.9 g, Protein 16.1 g, SaturatedFat 6.9 g, Sodium 420.1 mg, Sugar 1 g
WON TONS
These won tons are easy and amazingly good. Trick all of your friends into thinking you are a gourmet in just 20 minutes! Please note! Won tons are best when they are eaten directly after cooking. This recipe can be made in advance, however wait to fry them until just before serving. Wasabi can be found in many common grocery stores and Asian grocery stores.
Provided by Danielle Tarango
Categories Appetizers and Snacks Wraps and Rolls
Time 50m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 560.8 calories, Carbohydrate 34.4 g, Cholesterol 28.9 mg, Fat 44.7 g, Fiber 1.9 g, Protein 8.1 g, SaturatedFat 9.1 g, Sodium 853.7 mg, Sugar 5.8 g
GIANT WON TONS
This is a favorite of the men at parties. The first time I made them they were gone in a matter of minutes. These can be kept frozen in baggies until you are ready to serve them. When it is party time, take them out of the freezer, thaw for about one hour, then pop them in an oven for about 20 minutes until they are warm. Serve with BBQ sauce, honey mustard, and salsa for dipping.
Provided by Allrecipes Member
Categories Pork Appetizers
Time 45m
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 420.7 calories, Carbohydrate 41.2 g, Cholesterol 54.1 mg, Fat 20.7 g, Fiber 1.9 g, Protein 16.1 g, SaturatedFat 6.9 g, Sodium 420.1 mg, Sugar 1 g
SPICY WON TONS WITH CHILE OIL
Sichuan won tons are typically doused with hot, numbing chile sauce, but this less fiery version, adapted from "Hong Kong: Food City" by Tony Tan, is more like what you'd find at Cantonese restaurants. These delicate won tons are subtly sweet, ginger-scented and filled with a tender combination of pork, egg, stock, soy sauce and Shaoxing rice wine. Eat a couple of the won tons on their own to appreciate their delicate flavor before surrounding them with chile oil sauce, which will inevitably dominate them. Scale the amount of chile oil to suit your tolerance.
Provided by Alexa Weibel
Categories dinner, snack, project
Time 5h
Yield About 40 won tons
Number Of Ingredients 19
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.
More about "giant won tons food"
BIG TRIO WONTON NOODLE - 190 PHOTOS & 76 REVIEWS
From yelp.ca
4/5 Phone (416) 335-6326Category Chinese, Comfort Food, Noodles
WONTON WRAPPERS - ORDER ONLINE & SAVE | GIANT - GIANT …
From giantfood.com
HOW TO MAKE WONTONS: FULL GUIDE - THE WOKS OF LIFE
From thewoksoflife.com
YONGE STREET FOOD COURT - 191 PHOTOS & 48 …
From yelp.ca
HOW TO COOK WONTONS, ONE OF THE MOST POPULAR FOOD …
From chinahighlights.com
LANG ON THE WATER, GRIMSBY - MENU, PRICES
From tripadvisor.ca
JIM CHAI KEE WONTON NOODLE - 259 PHOTOS & 117 REVIEWS - YELP
From yelp.ca
GIANT WON TONS RECIPE - ALLRECIPES.COM | RECIPES, FOOD AND DRINK, …
From pinterest.com
SAVE ON GIANT WONTON STRIPS CRUNCHY ORDER ONLINE DELIVERY | GIANT
From giantfood.com
44 GIANT FOODS YOU NEED TO EAT BEFORE YOU DIE - MASHED.COM
From mashed.com
GIANT WON TONS RECIPE | ALLRECIPES
TURN INTO A RAINBOW AT THIS GIANT OUTDOOR COLOUR PARTY THIS SPRING
From dailyhive.com
BIG WONTON
From bigwonton.com
FRINKFOOD - GIANT WON TONS
From frinkfood.com
WONTON AT GIANT FOOD - INSTACART
From instacart.com
WONG WING WON TON SOUP - 426ML - GIANT TIGER
From gianttiger.ca
WONTON WAYS | GOOD EATS | FOOD NETWORK
From foodnetwork.com
WONTON - WALMART.COM
From walmart.com
MAJOR FAST FOOD GIANT OPENS SECOND NEW RESTAURANT IN GLASGOW …
From thescottishsun.co.uk
HOUSE & HOME - SHANGHAI BIG WONTONS
From houseandhome.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love