SAUSAGE WONTON STARS
These fancy-looking appetizers are ideal when entertaining large groups. The cute crunchy cups are stuffed with a cheesy pork sausage filling that kids of all ages enjoy. We keep a few in the freezer so we can easily reheat them for late-night snacking. -Mary Thomas North Lewisburg, Ohio
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 4 dozen.
Number Of Ingredients 7
Steps:
- Lightly press wonton wrappers onto the bottoms and up the sides of greased miniature muffin cups. Bake at 350° until edges are browned, about 5 minutes., In a large skillet, cook sausage over medium heat until no longer pink, breaking into crumbles; drain. Stir in the cheese, peppers, onions and salad dressing. Spoon a rounded tablespoon into each wonton cup. Bake until heated through, 6-7 minutes.
Nutrition Facts : Calories 69 calories, Fat 5g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 143mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
PORK DUMPLINGS
These tasty treats make a perfect appetizer or you can serve them as a main dish. For a main dish count on about 15 dumplings per person. Serve with hoisin sauce, hot Chinese-style mustard and toasted sesame seeds.
Provided by Lorna
Categories Main Dish Recipes Dumpling Recipes
Yield 6
Number Of Ingredients 9
Steps:
- In a large bowl, combine the pork, ginger, garlic, green onion, soy sauce, sesame oil, egg and cabbage. Stir until well mixed.
- Place 1 heaping teaspoon of pork filling onto each wonton skin. Moisten edges with water and fold edges over to form a triangle shape. Roll edges slightly to seal in filling. Set dumplings aside on a lightly floured surface until ready to cook.
- To Cook: Steam dumplings in a covered bamboo or metal steamer for about 15 to 20 minutes. Serve immediately.
Nutrition Facts : Calories 751.5 calories, Carbohydrate 81.1 g, Cholesterol 128.9 mg, Fat 28.8 g, Fiber 3.4 g, Protein 39.2 g, SaturatedFat 8.7 g, Sodium 1448.8 mg, Sugar 1.2 g
WON TON WRAPPER APPETIZERS
Cheesy sausage-based filling in little cups made from baked won ton wrappers. The baked cups and filling may be prepared a day or two in advance (store covered in the refrigerator) and assembled shortly before serving.
Provided by KIM NIEDERREITHER
Categories Appetizers and Snacks Cheese
Time 35m
Yield 60
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a miniature muffin pan with cooking spray.
- Insert wonton wrappers into the muffin pan so as to form small cups. Bake 5 minutes in the preheated oven. Allow the baked wrappers to cool. Remove from the pan.
- In a medium bowl, mix the sausage, Monterey Jack, Cheddar, black olives and Ranch-style dressing. Fill the baked wonton wrapper cups with the mixture.
- Bake the filled wonton wrappers 10 to 15 minutes, until the sausage mixture is bubbly and slightly brown. Watch closely so the wonton wrappers do not burn.
Nutrition Facts : Calories 90.7 calories, Carbohydrate 4.7 g, Cholesterol 11 mg, Fat 6.7 g, Fiber 0.2 g, Protein 2.7 g, SaturatedFat 2.3 g, Sodium 166.2 mg, Sugar 0.2 g
SAUSAGE AND SHRIMP FRIED WONTONS
Steps:
- Heat ground pork in sesame oil, cooking it and separating it until no longer pink. Stir in the garlic and ginger and saute for a moment. Add chopped shrimp and saute until opaque. Transfer mixture to a bowl and with a wooden spoon or your hands work in soy sauce, rice vinegar, broth and coriander; season with salt and crushed red pepper.
- To fill: Put 1/2 teaspoon filling in center of each wonton skin. Wet one edge only. Gather top edge over and pleat and press down as you go. (Can be frozen on parchment lined baking pan; when solid, place in freezer bags).
- To cook: Heat 1/8 teaspoon vegetable oil in a nonstick skillet. Fry the wontons in a single layer until brown on one side, about a minute. Pour off most of the fat. Return skillet to heat and add 1/4 to 1/3 cup water or broth. When liquid is steaming, cover the skillet, and time the cooking for 2 minutes or until filling is heated through. If you make wontons in advance, reheat in a steamer
WONTON RECIPE | HOMEMADE PORK WONTONS
Enjoy delicious Homemade Pork Wontons without having to leave the house! Get all the deliciousness of takeout wontons in the comfort of your own home!
Provided by Urvashi
Categories Side Dishes
Time 35m
Number Of Ingredients 11
Steps:
- Mix all ingredients except the wonton wrappers together and let rest for a few minutes for the flavors to meld.
- Place 1 teaspoon of the meat mixture on each wrapper and shape into a triangle.
- Press firmly on the sides of the triangle to seal, and then press around the meat filling to seal inside.
- Cover with damp paper towel and form all 48 wontons using all the wrappers in this fashion.
- When you're ready to cook the wontons, put 2 cups of water into a pan and place 6-8 wontons in at a time.
- When the water comes to a boil, add 1 cup of water to it and let it come to a boil.
- Add another cup of water and let this come to a boil. Once this second cup of water boils, the wonts are ready. Take them out very gently with a strainer and serve hot with some good quality soy sauce.
Nutrition Facts : ServingSize 4 g, Calories 50 kcal, Carbohydrate 4 g, Protein 2 g, Fat 2 g, Cholesterol 7 mg, Sodium 117 mg
STEAMED TURKEY DUMPLINGS
This is a great "lite" appetizer that tastes wonderful, but will not make you feel like you've eaten a meal. They are easy to make and a joy to serve--try them at your next party! Wonton wrappers are sold in the produce section. If wrappers are square, fold them into triangles. Or, cut them into three-inch rounds with a metal cookie cutter.
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 20 appetizers (1/3 cup sauce).
Number Of Ingredients 13
Steps:
- In a large bowl, combine the onions, cornstarch, ginger, soy sauce and oil. Crumble turkey over mixture and mix well., Place 1 tablespoon turkey mixture in the center of a wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Moisten edges with water. Fold one corner diagonally over filling and press edges to seal., Line a steamer basket with three lettuce leaves. Arrange a third of the dumplings 1 in. apart over lettuce; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 10-12 minutes or until a thermometer reads 165°. Discard lettuce. Repeat twice. , Combine sauce ingredients; serve with dumplings.
Nutrition Facts : Calories 52 calories, Fat 2g fat (0 saturated fat), Cholesterol 10mg cholesterol, Sodium 208mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
15 SAUSAGE APPETIZERS YOU'LL LOVE
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a sausage appetizer in 30 minutes or less!
Nutrition Facts :
SAUSAGE STEAMED WONTONS
Another do ahead recipe. Very tasty tid-bit and they are steamed not deep fried. Vary the dipping sauce to your taste
Provided by Bergy
Categories Lunch/Snacks
Time 1h
Yield 20 Dumplings
Number Of Ingredients 6
Steps:
- Break up the sausage as you cook it (5 minutes), drain off fat.
- Stir in chopped mushrooms.
- Saute about 5 minutes or until the liquid evaporates.
- Remove skillet from heat and stir in the cream cheese, let cool 15 minutes.
- Brush edges of wrapper with water (use a Q tip).
- Place a heaping tsp of meat mixture in the center.
- Bring the 4 corners up over the meat and seal.
- repeat with remaining wrappers (you can now freeze them for up to 3 weeks, place in single layer separated by waxed paper in an air tight container).
- Place dumplings in a steamer basket over gently boiling water cover and steam for 10 minutes fresh and 15 minutes if frozen.
- Serve warm with the worcestershire sauce as a dip.
SAUSAGE WONTONS
A great recipe for parties! Using spicey sausage would be great. They can be made at home and taken to parties in pans and reheated for about 10 minutes.
Provided by Lvs2Cook
Categories Pork
Time 35m
Yield 48 appetizers
Number Of Ingredients 8
Steps:
- Preheat oven to 350º.
- Blot cooked sausage with paper towels to remove grease and combine with cheeses, olives, peppers and salad dressing.
- Slightly grease mini or regular muffin tins with vegetable oil spray. Press wrappers in tins and spray wrappers with oil.
- Bake 5 minutes or until golden.
- Remove from tins and place on cookie sheets. Fill with sausage mixture. Bake for another 5 to 10 minutes until the cheeses are bubbly.
Nutrition Facts : Calories 107.5, Fat 7.8, SaturatedFat 2.8, Cholesterol 14.4, Sodium 232.2, Carbohydrate 5.3, Fiber 0.2, Sugar 0.3, Protein 3.8
STEAMED PORK WONTON DUMPLINGS
Steps:
- In a large bowl mix pork, water chestnuts, scallions, garlic, ginger, sesame oil, egg, sesame dressing mix, and oyster sauce. Fill center of each wonton wrapper with 1 teaspoon of meat filling. Gather wrapper up and twist to secure sides. Brush the edges of the wontons with water to help seal. Arrange cabbage leaves on the bottom of a bamboo steamer. Place dumplings about 1-inch apart and steam until the filling is cooked through, about 20 minutes.
GROUND BEEF WONTONS
Steps:
- Gather the ingredients.
- In a large pan, add olive oil and sauté chopped onions and celery until translucent. Lightly season with salt and pepper.
- Add ground beef, season with salt and pepper, and sauté until browned and cooked through.
- Line a mesh colander with paper towels and drain beef mixture for about 5 to 10 minutes to remove excess oil. This also allows the filling to cool prior to wrapping.
- Prepare your work station with a small bowl of cold water, wonton wrappers, and a tray for the finished wontons.
- Put a wonton wrapper on your work surface and place a heaping teaspoon of the meat mixture in the center of a wonton wrapper.
- Dip your finger in the water and moisten two adjoining edges of the wonton.
- Fold dry edges over meat mixture and seal with moistened edges, pressing firmly and sealing the triangular-shaped wonton closed. (When sealing, try and minimize the amount of excess air inside the wonton. Air will cause the wonton to "puff up" when fried.)
- Repeat with more wontons until all of the mixture is used.
- Heat canola oil in a medium pot on medium-high. The ideal frying temperature is about 375 F. If you do not have a thermometer, test the oil with a small piece of uncooked wonton wrapper and if the wrapper quickly bubbles and floats to the top, then the oil is ready.
- Fry no more than 4 wontons at a time so as not to crowd the pot. It only takes about 30 to 40 seconds on each side to fry the wontons to a golden color.
- Remove wontons from oil and drain on paper towels.
- Once wontons have cooled slightly, serve, with or without a dipping sauce.
Nutrition Facts : Calories 477 kcal, Carbohydrate 13 g, Cholesterol 27 mg, Fiber 0 g, Protein 11 g, SaturatedFat 4 g, Sodium 280 mg, Sugar 0 g, Fat 43 g, ServingSize 40 wontons (serves 10 to 16), UnsaturatedFat 0 g
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- Place moist towel over wonton wrappers so they don’t dry out. Thoroughly mix together in a large bowl the shrimp, turkey sausage, garlic, ginger, green onions, cilantro, salt and pepper.
- Taking one wonton wrapper at a time, place a teaspoon full of mixture into center of wrapper. Fold over top side of the wrapper so points meet securing with a little egg wash. Taking both corners, fold over each other using a little egg wash to secure the ends. Repeat to form the remaining dumplings.
- Bring water to a boil in a wok, about 1 1/2 inches up. Line a bamboo steamer with parchment paper punched with holes to let steam through and sprayed with cooking spray so dumplings won’t stick. Place the dumplings about one inch apart in the bamboo steamer and cover. Cook dumplings for 8 to 10 minutes. Serve hot with dipping sauce on the side.
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- Mix the pork, scallions, ginger, coriander, salt, sugar, light soy sauce, Shaoxing wine, water, and white pepper until it turns into a smooth paste.
- Scoop a teaspoon of the filling and place it at the center of the wrapper. Fold and wrap the wontons. (Please refer to the video and the detailed steps in this article.)
- Add the scallion, ginger, star anise, fennel seeds, clove, cinnamon, cardamom in the water and bring it to a boil.
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5/5 Total Time 1 hr 15 minsServings 24Published 2013-12-07
- Preheat the oven to 400°. Arrange the garlic cloves and the whole sage leaf on a piece of foil and drizzle with 1 teaspoon of the olive oil. Wrap up the garlic in the foil and roast for about 40 minutes, until the cloves are very soft.
- Meanwhile, spread the walnuts in a pie plate and toast for about 5 minutes, until golden brown. Let the walnuts cool, then coarsely chop them.
- In a medium saucepan, cover the squash with water. Bring to a boil and simmer over moderate heat until tender, about 15 minutes. Drain well and transfer to a bowl.
- In a large nonstick skillet, heat 1 tablespoon of the olive oil. Add the shallot and minced sage and cook over moderate heat until the shallot is softened, 3 minutes.
- Working with 4 wonton wrappers at a time, mound a rounded teaspoon of squash filling in the center of each wrapper. Brush the edges of the wrappers with water and fold each one into a triangle, pressing the edges to seal.
- Oil a steamer basket and set it over simmering water. Arrange half of the wontons in the basket, cover and steam for 5 minutes. Transfer the steamed wontons to a large plate.
- Heat the remaining 1 tablespoon of olive oil until shimmering. Add the wontons and cook over moderate heat, turning once, until lightly browned and crisp, 2 minutes per side.
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3.5/5 (21)Total Time 40 minsServings 48
- MAKE THE DUMPLINGS Line a large baking sheet with parchment paper. Using a fork, stir together sausage, scallions, cilantro, egg, soy sauce, ginger, and sesame oil in a large bowl. Fill a small bowl with water. Lay 3 wonton wrappers on a work surface. Place 1 rounded teaspoon of sausage mixture in the center of each wrapper. Dip a finger in water and rub around the edge of each wrapper. Fold 1 side of wrapper over filling. Make 3 pleats along seam and pinch to seal. Transfer assembled dumplings to prepared baking sheet. Repeat with remaining sausage mixture and wrappers.Add water to a medium nonstick skillet until bottom is just covered; bring to a simmer over medium-high. Add as many dumplings, flat side down, as will comfortably fit. Cover and steam until wrappers are translucent, about 3 minutes.Pour off any water remaining in skillet. Add 2 tablespoons vegetable oil (if dumplings are sticking, shake skillet gently or loosen dumplings with a rubber spatula). Cook, undisturbed, until
- MAKE THE DIPPING SAUCEStir together all ingredients plus 1 tablespoon water in a small bowl until sugar dissolves. Serve with dumplings
- TO FREEZETransfer uncooked dumplings on baking sheet to freezer. Freeze, uncovered, until firm, about 2 hours. Remove frozen dumplings from baking sheet and transfer to a resealable plastic bag. Freeze for up to 3 months. Cook as directed (do not thaw), adding 2 to 3 minutes to steam time.
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- Heat 2 tablespoons of the oil in a skillet over a high flame and add the cabbage, beansprouts and onion. Stir well and saute for 3 minutes over a high heat. Add the noodles, soy sauce and sauce and stir well. Let this mixture cool.
- Put some of the cooled stuffing in the center of each wonton wrapper and fold it over to make a semi-circle. Press the edges together and seal them with your fingers (moisten them with water first). Arrange the wontons in a greased steamer and give them about 10 minutes. Take the steamer off the heat and carefully remove the wontons.
- Heat the remaining oil in a skillet over a high flame and saute the garlic, green onions and chilies for a minute or two. Pour this hot mixture over the wontons or serve it on the side as a sauce.
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