WON TON DIPPING SAUCE
Great sauce for dipping wonton or spring rolls. I like to use sesame seed oil instead of vegetable oil.
Provided by Alia55
Categories Low Cholesterol
Time 30m
Yield 2 1/4 cups
Number Of Ingredients 7
Steps:
- Combine onion, peppers and garlic in food processor and chop to a medium-fine consistency. Heat oil in skillet on low heat and add the vegetables from the food processor.
- Stir, continuing to cook on low heat until the oil takes on the color of the peppers.
- In a bowl, pour the vinegar, soy sauce and brown sugar and stir to dissolve the sugar.
- Taste the mixture, adjust to taste.
- Mix, then add the mixture from the skillet.
- Serve warm or at room temperature with freshly steamed or fried won tons.
Nutrition Facts : Calories 364.9, Fat 24.5, SaturatedFat 3.2, Sodium 3585.4, Carbohydrate 31.4, Fiber 2.2, Sugar 22.6, Protein 8
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.
QUICK DUMPLING DIPPING SAUCE
Keep a bag of frozen dumplings on hand and mix our tasty dipping sauce while you heat them -- they make fine hors d'oeuvres for last-minute holiday visitors, or a light, easy dinner with steamed vegetables or rice.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegan Recipes
Yield This quantity for a dozen dumplings.
Number Of Ingredients 5
Steps:
- Prepare the dumplings according to package instructions.
- Stir the ingredients together in a small bowl, and serve sauce alongside the dumplings.
SPRING ROLL DIPPING SAUCE
Serve as a dipping sauce with Asian-inspired dishes. This sauce is terrific with spring rolls or dumplings.
Provided by Jackie Smith
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h10m
Yield 4
Number Of Ingredients 8
Steps:
- Combine soy sauce, hoisin sauce, water, garlic, green onions, sesame oil, sugar, and ginger in a small mixing bowl. Mix well, adding additional hoisin sauce to thicken mixture to your desired consistency if needed. Cover the sauce and refrigerate for 1 to 2 hours to allow flavors to blend.
- Before serving, pour mixture into a small saucepan and heat. Serve warm.
Nutrition Facts : Calories 34.8 calories, Carbohydrate 5.6 g, Cholesterol 0.2 mg, Fat 0.9 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 0.1 g, Sodium 1031.5 mg, Sugar 3 g
WONTON DIPPING SAUCE (SASHIMI)
I am very picky when it comes to soy sauce because it can be so strong and overpowering. This is the best mixture of a Sashimi Dipping Sauce that I have perfected. It is very delicious and tasty. I hope you enjoy my universal sauce and I know you will. This is very Authentic and from the Old World. Enjoy!
Provided by Rhonda E!
Categories Other Sauces
Time 10m
Number Of Ingredients 10
Steps:
- 1. Combine of the ingredients and make it just like directed and with all the ingredients listed.
- 2. Microwave 30 seconds. Put in the refrigerator for at least two hours for best flavoring. The next day is the best or after being frozen from an unused portion.
- 3. Serve with Pork Wontons from the frozen section of your local grocery store (O'TASTY) is the best brand of wonton. Serve also with fried, steamed fish or any oriental dish and white rice.
- 4. Tips: If your sauce turns out overpowering from the Soy Sauce, then add more Sake to it. It lightens up the sauce without the extra vinegar or sugar. That is what is good about this ingredient. I use it in all my soy sauce recipes for this reason. If it lacks a bite to it then you need some Apple Cider Vinegar but not much. Also the sesame salt or crushed sesame seeds is also very important to the flavoring of the dip and I always use it in mine. These measurements should be just right for the best tasting dipping you will ever have. Just remember that you don't need to use much of this sauce for the flavors is very strong.
- 5. Freeze Unused Portions of Sauce. It is very good the next time you use it.
CRISPY WONTONS WITH ASIAN DIPPING SAUCE
Baked wonton wrappers hold a savory filling of pork, flavored cream cheese spread, ginger and sesame oil. The appetizers are served with a soy and rice wine sauce.
Provided by My Food and Family
Categories Asian
Time 37m
Yield 16 servngs
Number Of Ingredients 9
Steps:
- Heat oven to 425°F.
- Mix first 4 ingredients until blended.
- Spoon 1 Tbsp. meat mixture onto center of each wonton wrapper. Bring corners together over meat mixture, then twist to enclose filling. Place on rimmed baking sheet sprayed with cooking spray; press gently to flatten bottoms slightly. Brush evenly with 3 Tbsp. water; sprinkle with sesame seed.
- Bake 10 to 12 min. or until golden brown. Remove from pan; drain on paper towels.
- Mix soy sauce, rice wine and remaining water until blended; serve with wontons.
Nutrition Facts : Calories 120, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 20 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g
THE BEST DIPPING SAUCE
This is absolutely the best dipping sauce for wontons (or other similar yummies). Double the recipe (at least) if you're having a party or a crowd over to watch the big game.
Provided by Lennie
Categories Sauces
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients in a small bowl with a whisk.
- Serve immediately as a dipping sauce for wontons (steamed or deep-fried) or spring rolls, or refrigerate until needed.
- Note: if you can't find the chili oil, a good substitute is 1/2 tsp vegetable oil and a goodly pinch of dried red pepper flakes or cayenne pepper.
DUMPLING DIPPING SAUCE
Steps:
- Gather the ingredients.
- Place the chili powder or chile flakes into a heatproof bowl.
- In a small saucepan, heat 2 tablespoons of oil.
- Pour the hot oil into the chili powder. Let it cool.
- The chile oil can be stored in the fridge in an airtight jar or container if not used immediately.
- Gather the ingredients.
- In a small bowl, combine the garlic, soy sauce, vinegar, sesame oil, and 1 teaspoon of the hot chile oil. Whisk until well combined.
- Serve with your favorite dumplings.
Nutrition Facts : Calories 105 kcal, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, Sodium 839 mg, Sugar 0 g, Fat 11 g, ServingSize 1/2 cup (4 servings), UnsaturatedFat 0 g
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.
BEEF AND BROCCOLI WONTONS WITH GINGER DIPPING SAUCE
Provided by Amy Auburn
Categories Beef Ginger Appetizer Fry Super Bowl Kid-Friendly Broccoli Spring Poker/Game Night Engagement Party Bon Appétit Kidney Friendly Dairy Free Peanut Free Tree Nut Free Kosher Small Plates
Yield Makes about 45
Number Of Ingredients 13
Steps:
- Blend 4 tablespoons soy sauce, 1/4 cup ginger, vinegar and honey in small bowl.
- Combine beef and next 6 ingredients in medium bowl. Mix in remaining 2 tablespoons soy sauce and 2 teaspoons ginger. Place several wrappers on work surface; brush edges lightly with water. Place heaping 1 teaspoon beef filling in center of each. Fold wrappers diagonally in half, pressing edges to seal. Place wontons on waxed paper. Repeat with remaining wrappers and filling.
- Preheat oven to 250°F. Heat 1/2 tablespoon oil in heavy large skillet over medium heat; add 1/4 of wontons. Fry until wontons are golden and filling is cooked through, about 3 minutes per side. Transfer to baking sheet; keep warm in oven. Repeat frying with remaining wontons, using 1/2 tablespoon oil per batch. Serve wontons with sauce.
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- Heat the oil in a large skillet over medium-high heat. Add the mushrooms, green onions, garlic, and ginger and cook until the mushrooms have released their juices and the liquid has evaporated, 8-10 minutes. Stir in the tamari, mirin, and white pepper and cook until the sauce has thickened, about 2 minutes more. Remove from heat.
- Preheat oven to 400ºF. Use an oil mister to spray a large baking sheet with oil (or line a baking sheet with parchment paper if you don't have a mister).
- Fill a small bowl with water. On a dry work surface, lay one wonton wrapper with a corner pointing towards you. Drop 3/4 tablespoon of mushroom filling on the bottom half of the wrapper. Dip your finger in the water and brush the edges of the bottom half of the wrapper to dampen slightly. Fold the top half down onto the bottom half to form a triangle and press to seal. Place the finished wonton on the baking sheet and repeat until you've used all of the filling (you should have enough for 25-30).
- Spray or brush the tops of the wontons with additional oil and bake for 8-10 minutes, until lightly browned and crisp. While the wontons are baking, whisk together all of the dipping sauce ingredients in a small bowl. Serve the wontons with the sauce.
CREAM CHEESE WONTONS WITH QUICK SWEET AND SOUR SAUCE
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Cuisine AmericanTotal Time 30 minsCategory AppetizerCalories 57 per serving
- For the sweet and sour sauce, whisk together brown sugar, ketchup, rice wine vinegar, soy sauce, and cornstarch in a small saucepan. Pour in pineapple juice and whisk to combine.
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- Use as a dumpling dipping sauce! This recipes makes two servings, so divide the sauce into two individual bowls for dipping. Dip each dumpling as you eat, or pour the sauce over a bowl of hot dumplings. Enjoy ^_^
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- Drain mozzarella balls and place into small bowl. You can also cut a large block of fresh mozzarella cheese into small cubes. Toss with salt and vinegar. Cover and marinate for 30 minutes. Then drain again.
- Place all dipping ingredients into blender and pulse ingredients until smooth and garlic is finely minced. Pour mixture into small sauce pan. Heat over medium heat, whisking occasionally for 15 to 20 minutes until sauce is reduced and garlic is cooked. Cover and keep warm.
- Heat 2 inches of oil in a small sauce pan over medium heat. Meanwhile, prepare wontons. Have a pastry brush and bowl of water ready. For each wonton, moisten edges of wrapper right before shaping appetizer. Place 1 mozzarella ball and 1 basil leaf in the center. Pull edges together, then fold over the front to create iconic wonton shape. Place prepared wontons onto wood cutting board.
- Fry 4 to 6 wontons at a time in hot oil. Turn frequently and fry until golden brown. Remove carefully with slotted spoon and place onto paper towels to drain excess oil. Serve warm with warm dipping sauce.
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- Add all ingredients for the filling (through the Maggi seasoning sauce) to a mixing bowl and mix together with your hands until well incorporated. Set aside. Arrange your work area with a small bowl of water for dipping your fingers, the filling, a 1 tsp measuring spoon, the wrappers, and a plastic container with a lid.
- Lay a wonton wrapper onto a flat-work surface. Add 1 heaping tsp of filling to the middle of the wrapper (you can add more filling, but don't overdo it: you want to be able to make a tight seal all around). Dip your finger in the water and run it around the edge of the wrapper. Fold the edges together and press firmly with your fingers to seal, at the same time working any wayward filling back toward the center of the wonton (this is just to be sure that you don't have any blow-outs). Place the wonton into the plastic container and add the lid (this keeps the wontons from drying out). Repeat until you've used up all the wonton wrappers or run out of filling. You can fry up the wontons right away, keep them in the refrigerator for up to 4 hours, or freeze them (but see Recipe Note #2).
- Heat 2 tbsp canola oil in a large skillet over medium heat. Working in batches, place a single layer of wontons in the skillet (don't overcrowd the skillet!). Cook until the bottoms of the wontons begin to brown, about 1 minute.
- Flip the wontons, reduce heat to low, cover, and cook for 3 minutes, flipping the wontons as necessary to prevent burning. Repeat with another batch of wontons, adding more oil as needed, and so on until all wontons are cooked. Throughout this process, be very careful of splattering hot oil.
WONTON - WIKIPEDIA
From en.wikipedia.org
RTGS kiaoThai เกี๊ยวSimplified Chinese 1. 馄饨, 2. 云吞, 3. 抄手Traditional Chinese 1. 餛飩, 2. 雲吞, 3. 抄手
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