Thanksgiving Wontons Food

THANKSGIVING WONTONS WITH CRANBERRY SALSA

Steps:

• In a medium bowl, mix together turkey, stuffing, cream cheese, and 3 tablespoons cranberry sauce.
• In a small bowl, stir together the remaining cranberry sauce with the lime juice and jalapeno. Refrigerate until needed.
• Place 1 tablespoon of turkey filling in center of each wonton wrapper. Keep remaining wrappers covered with a damp paper towel so they don't dry out. Moisten the edges of the wonton wrapper with water. Fold wrapper over the filling to form a triangle and press edges to seal. Repeat.
• Pour about 1 to 2 inches of oil in a Dutch oven. Heat oil to 375 degrees. Before you drop the wontons in the oil, check to make sure edges are completely sealed. Fry wontons 4 at a time until golden brown on both sides. This will only take 30 to 60 seconds per side.
• Drain on a paper towel-lined plate. Serve with cranberry salsa.

THANKSGIVING WONTONS

Steps:

• In a small bowl, combine turkey, cranberries, cream cheese and cranberry sauce., Place 1 tablespoon filling in center of a wonton wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Moisten edges with water. Fold one corner diagonally over filling to form a triangle; press edges to seal. Repeat with remaining filling and wonton wrappers., In an electric skillet, heat oil to 375°. Fry wontons, a few at a time, 30-60 seconds on each side or until golden brown. Drain on paper towels. Serve warm.

THANKSGIVING LEFTOVER WONTONS WITH CRANBERRY SALSA

Steps:

• Pour the lemon juice over the dried cranberries in a bowl; set aside. Mix the turkey, stuffing, cream cheese, and turkey gravy in a separate bowl until thoroughly combined.
• Place a wonton wrapper on a work surface; spoon about 1 tablespoon of the filling in the center of the wrapper. Moisten two opposite edges of the wrapper with a finger dipped in water, fold the wrapper in half the long way, and press the edges together with a fork. Sprinkle the wrapper with salt. Repeat with remaining filling and wrappers.
• Heat the canola oil in a large, deep skillet over medium heat; pan-fry the filled wontons in batches until crisp and golden brown, about 2 minutes per side. Drain the fried wontons on paper towels; allow to cool for about 5 minutes to set the filling.
• Drain the lemon juice from the dried cranberries. Place cranberries into a food processor; pulse several times until the cranberries are finely chopped. Transfer to a bowl and mix in the onion, lime juice, jalapeno pepper, garlic, and water. Serve with the hot fried wontons.

THANKSGIVING WON TONS

Steps:

• Mix the turkey, cranberries, almonds, and cranberry sauce in a bowl. Place about 1 teaspoon of the mixture in the center of each wonton wrapper. Fold wrappers over filling, moisten edges, and press with a fork to seal.
• Heat the oil in large skillet or deep fryer.
• Fry the wontons in the hot oil until golden brown. Drain on paper towels.

THANKSGIVING WONTONS

Steps:

• Bring the broth, onion, and celery to a boil in a large saucepan over medium-high heat. Reduce the heat to low. Cover and cook for 5 minutes, or until the vegetables are tender, stirring often. Remove from heat. Add the stuffing and mix lightly. In a large bowl, mash together the potatoes, vegan butter, and nondairy milk until slightly creamy. Stir in the minced garlic, salt, and pepper. Preheat the oven to 350ºF. Add 1/2 tablespoonful of mashed potatoes and 1/2 tablespoonful of stuffing to the middle of each wonton wrap. Bring all four corners together and "glue" the tips closed using a small amount of water on your fingertips. Brush top of each wonton with a drop of oil. Vegetable or olive oil works. Bake wontons for 10-15 mins, or until browned. Serve with gravy.

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.