WONTON WRAPPERS
For those of us who like to make EVERYTHING ourselves -- an original wonton wrapper recipe. Use the wonton wrappers to form tasty little dumplings stuffed with your favorite fillings.
Provided by BIGDADDY1IL
Categories Main Dish Recipes Dumpling Recipes
Time 30m
Yield 72
Number Of Ingredients 4
Steps:
- In a medium bowl, beat the egg. Mix in the water.
- In a large bowl, combine the flour and salt. Create a well in the center of the mixture and slowly pour in the egg and water. Mix well. If the mixture is too dry, increase the amount of water one teaspoon at a time until a pliable dough has formed.
- On a lightly floured surface, knead the dough until elastic. Cut dough into two separate balls. Cover the balls with a damp cloth for a minimum of 10 minutes.
- Cut each ball into four equal pieces. Roll the pieces into 10 1/2 by 10 1/2 inch squares. Cut each into nine 3 1/2 by 3 1/2 inch squares. Use in any recipe that calls for wonton wrappers.
Nutrition Facts : Calories 13.6 calories, Carbohydrate 2.7 g, Cholesterol 2.6 mg, Fat 0.1 g, Fiber 0.1 g, Protein 0.4 g, Sodium 17.2 mg
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
CRISPY WONTONS
Wontons are easy to make, and the distinctive Asian flavors of the pork filling make them an appetizer everyone will crave.
Provided by Kikkoman
Categories Trusted Brands: Recipes and Tips Kikkoman
Yield 10
Number Of Ingredients 10
Steps:
- Combine pork, water chestnuts, green onions, soy sauce, cornstarch, salt and ginger in medium bowl; mix well. Place 1/2 teaspoonful pork mixture in center of each wonton skin. Fold wonton skin over filling to form a triangle. Turn top of triangle down to meet fold. Turn over; moisten 1 corner with water. Overlap opposite corner over moistened corner; press together firmly.
- Heat oil in wok or large saucepan over medium-high heat to 375 degrees F. Deep-fry wontons, a few at a time, 2 to 3 minutes, or until brown and crispy. Drain on paper towels. Serve warm with ketchup and mustard or sweet & sour sauce, as desired.
WONTON WRAPPERS
I have posted this in response to a request. I have made them once, and found that they work fine. However, I usually find it easier to just buy them. Still, it's a handy recipe to have around.
Provided by ribbit
Categories Grains
Time 1h30m
Yield 1 batch
Number Of Ingredients 6
Steps:
- Mix the salt and the flour.
- In a small bowl, add 1/4 cup water to the egg and beat gently.
- Make a well in the middle of the flour, and add the egg-water mixture.
- Mix into the flour, adding remaining water as needed.
- Knead the dough into a ball.
- Keep kneading until smooth (several minutes).
- Place the dough in a large bowl, cover with a damp cloth and let rest for 1 hour.
- Cut the dough into quarters.
- Place one of the quarters on a well-floured surface, and roll out with a rolling pin until very thin.
- Cut the dough into the desired shapes (usually squares or circles).
- If stacking, dust the wrappers lightly with flour or cornstarch to keep them from sticking together.
- Keep cut wrappers covered with plastic wrap to keep them from drying out too much.
- Repeat with the other quarters.
- If not using immediately, wrap in plastic wrap and store in the refrigerator or freezer.
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
WON TON DOUGH
I'm posting this in response to a request. It's from The Fresh Pasta Cookbook. It doesn't say how long it takes to make, or how much it makes either. I'll have to estimate in order to post.
Provided by ciao4293
Categories Asian
Time 20m
Yield 24 serving(s)
Number Of Ingredients 5
Steps:
- Sift flour, cornstarch and salt into a bowl, and make a well in the middle.
- Add the egg and pour in the water.
- Mix the egg and water into the flour mixture with a spoon.
- When this all binds together, scrape the spoon clean, and use your hands to work the dough into a smooth ball, leaving the bowl as free of the mix as possible.
- Knead the dough on a clean surface until it's very smooth.
- Cut the dough in half and wrap both portions in plastic wrap.
- Set aside for 15-30 minutes.
- Roll out one portion at a time.
- Dust work surface and rolling pin lightly with cornstarch, then roll out dough until thin and even.
- Either cut into squares, or use a circle cutter for dim sum and dumplings.
EGGLESS WONTON WRAPPERS OR SPRING ROLLS
Modified from VegWeb Eggless Wonton Wrapper recipe by aurorakitten for the Vegetarian Pot Stickers recipe here on zaar. Note This makes that recipe Vegan
Provided by That is Dr House to
Categories Asian
Time 55m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Sift flour and salt then stir in warm water, slowly. Dough should be very stiff.
- Knewad on floured surface until smooth. Use a towel to cover and let rest for at least 20 minutes.
- Divide the dough into half. Roll out dough making them very thin. If thicker it will reduce them number of wrappers per half.
- Cut into 3 inch squares.
- Repeat step with second ball.
- To store use cornstarch. Sprinkle on dough and keep in airtight bag in freezer or fridge.
- For Spring rolls cut bigger squares [6-8 inches].
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