BEEF AND VEGETABLE WONTONS
Add some Asian flair to leftover burgers by turning them into these easy-to-make wontons. Here they're fried to serve as an appetizer. You can also simmer the uncooked filled wontons in broth with some vegetables for a healthier twist.
Provided by Jennifer Perillo
Categories appetizer
Time 1h5m
Yield 80 wontons
Number Of Ingredients 9
Steps:
- Remove the tough inner core from the cabbage and discard. Mince the leaves. You should have about 1 1/4 cups of cabbage when done.
- Add the cabbage, meat, scallions, carrots, garlic, salt and pepper to a deep bowl. Stir with a fork to mix well.
- Lay 6 wonton wrappers on a counter or cutting board. Fill a small bowl with cold water, and keep it nearby. Spoon 1/2 teaspoon of the filling into the center of each wrapper. Using your finger, dab the edges of the wrappers with a bit of water. Fold the wrappers in half to form a triangle, and press the edges to seal them closed. Fold the tips of the longer edges together, tucking one underneath. Lay the formed wontons flat on a parchment-lined baking sheet. Repeat with the remaining filling and wrappers.
- Fill a skillet with 1 inch of oil. Heat over medium heat until shimmering. Add the wontons in batches, being careful not to crowd the pan. Fry until deep golden on the bottom, 2 to 3 minutes. Turn, and cook until golden on the other side, 2 to 3 minutes more. Transfer to a paper towel-lined plate to drain. Serve hot.
VEGGIE WONTONS
Veggie wontons are filled with fresh veggies, seasoned with warm ginger, soy sauce, and duck sauce. Make ahead they are freezer friendly. Perfect for Meatless Monday!
Provided by David & Debbie Spivey
Categories Main Course
Time 1h30m
Number Of Ingredients 12
Steps:
- Combine the ginger, garlic, shallots, mushrooms, cabbage, carrot and scallions in a large bowl. Toss to mix; season with salt and pepper, to taste.
- Heat the sesame oil in a wok or in a large saute pan if you don't have a wok.When the oil is hot, toss the filling mixture around over medium heat. Add the soy sauce and continue to heat until the filling has begun to soften.Remove from the heat. Add the Duck Sauce and mix well. Spread the vegetable mixture out on a large platter and allow it to cool completely; about 30 minutes.
- Place a 1 teaspoon of filling in the center of a wonton wrapper. Wipe each outer edge of the wrapper with a dab of water.Fold the wrapper diagonally over the filling, pressing out any air, to make a triangle. Press the edges firmly together to seal.With the point of the triangle facing you, use your index finger to push the folded side of the triangle down, bringing the two points together over the top. Dip your finger into the water once more, to moisten the two points. Bring the two points together and pinch over the filling to seal. Set on a parchment-lined baking sheet and repeat with remaining wrappers and filling.
- Now that the veggie wontons are made, you can use them right away or freeze them.
- The wontons freeze remarkably well. Simply lay the wontons on a tray and place them in the freezer for 20 to 30 minutes, to set.Transfer to a freezer bag, and use within three months.
Nutrition Facts : Calories 151 kcal, Carbohydrate 30 g, Protein 5 g, Cholesterol 3 mg, Sodium 402 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
QUICK VEGETARIAN WONTONS
This recipe is quick in the sense that it makes use of a ready coleslaw mix and saves the time to shred veggies. Forming wontons is still time consuming. This is not the most authentic recipe you may find, but it is delicious. Of course, you can add other stuff like scallions, tofu etc.
Provided by daisy M
Categories Asian
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat a teaspoon of oil in a wok on high heat.
- Add ginger and garlic.
- Stir fry for 10 seconds.
- Add coleslaw mix and stir fry for about a minute until cabbage is crisp tender.
- Add soysauce, chili oil, salt and pepper.
- Let filling cool.
- Keep wonton wrappers covered with a paper towel.
- Working with one wrapper at a time, place a heaping teaspoon of filling in the center.
- Brush sides with water and form a triangle.
- Press sides to seal.
- Bring the two opposite corners of the triangle together.
- Keep the filled wontons on a plate dusted with cornstarch, such that they do not touch each other.
- Steam for 15 minutes until done.
- Serve hot with soy sauce.
Nutrition Facts : Calories 78, Fat 0.4, SaturatedFat 0.1, Cholesterol 2.2, Sodium 391.9, Carbohydrate 15.4, Fiber 0.9, Sugar 0.6, Protein 3.1
VEGETARIAN WONTON DUMPLINGS
This recipe originaltes from the May 1, 2004 issue of Vegetarian Times Magazine. Be careful not to overprocess if you're chopping the ingredients in a food processor. As an alternative to boiling the wontons you could fry them.
Provided by Dreamer in Ontario
Categories Soy/Tofu
Time 40m
Yield 40 wontons, 10 serving(s)
Number Of Ingredients 19
Steps:
- Wonton Dumplings:
- Dry carrots, tofu, mushrooms, spinach, cabbage, garlic and cilantro thoroughly with a clean tea towel or paper towels.
- Place in food processor, and chop very finely.
- Place vegetable mixture into a large bowl.
- Mix together egg, ginger, soy sauce, cornstarch, hoisin sauce, sesame oil and salt, then add to vegetable mixture, mixing well.
- Drain any excess liquid from mixture.
- Place wonton wrappers, one at a time, on flat work surface (keep the rest of the wrappers from drying out by covering with a damp tea towel).
- Place a spoonful of mixture on center, brush water around edges of wrapper and crimp shut to seal.
- Repeat process until all ingredients are used up.
- Bring a large pot of salted water to a boil.
- Add wontons, 12 at a time to water, and cook for about 4 minutes, or until dumplings float to surface.
- Use a slotted skimmer to remove from water, and set aside in a bowl.
- (don't allow the wontons to touch while still hot or they may stick.
- Dipping Sauce:
- Thoroughly mix all sauce ingredients together and set aside.
- To serve, arrange wontons on a platter, and pass with Dipping Sauce.
Nutrition Facts : Calories 202.6, Fat 5, SaturatedFat 0.9, Cholesterol 22.3, Sodium 833.4, Carbohydrate 31.7, Fiber 2.6, Sugar 2.7, Protein 8.1
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- In a saucepan of boiling water, blanch the cabbage for 2 minutes. Drain and let cool slightly. Then squeeze out the excess water.
- Steam the spinach until just wilted, squeeze dry and coarsely chop. In a small saucepan, mix 1 tablespoon cornstarch and 3 tablespoons water and simmer over low heat until thickened, about 1 minute. Stir in the spinach.
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