Wonton Wrapper Appetizers Food

WON TON WRAPPER APPETIZERS

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.

WONTON WRAPPER APPETIZERS

Steps:

• In a small skillet, cook sausage over medium heat until no longer pink; drain if necessary. Stir in onions; set aside. , Press wonton wrappers into greased miniature muffin cups; lightly brush with oil. Bake at 350° for 6-7 minutes or until golden brown. , Spoon 1 rounded tablespoon of sausage mixture into each cup; top with 1 tablespoon of cheese. Bake 3-4 minutes longer or until cheese is melted. Serve immediately.

WONTON WRAPPERS

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.

WON TON APPETIZER BITES

Steps:

• Preheat oven to 350 degrees.
• Spray 24 muffin cups with cooking spray.
• In each cup, gently place a wonton wrapper.
• The edges of the won ton wrapper should extend up the sides of the cups.
• Bake the wrappers 5 - 7 minutes or until they are golden brown. For best results do not over bake.
• Remove the wrappers from oven and cool until needed.
• Mix the cheeses, pepperoni, onion, olives, peppers and salad dressing together.
• Evenly fill all the won ton cups with the cheese mixture.
• Bake the filled won tons for 6 - 8 minutes or until the cheese is melted.

MEXICAN WONTON APPETIZERS

Steps:

• Remove casings from sausage, if necessary; crumble into large nonstick skillet. Add ground turkey; cook on medium-high heat 10 min. or until no longer pink, stirring frequently. Drain meat; return to skillet.
• Add garlic and cumin; cook and stir 2 min. Add cheese and salsa; cook 2 to 3 min. or until cheese is melted and mixture is well blended, stirring frequently. Cool slightly.
• Heat oven to 375ºF. Cover baking sheets with foil; spray with cooking spray. Place 8 won ton wrappers in single layer on work surface. Spoon 2 level tsp. meat mixture onto center of each wrapper. Brush edges of wrappers with water; fold diagonally in half. Firmly press edges together to seal. Place on prepared baking sheets; spray lightly with additional cooking spray. Repeat with remaining won ton wrappers and meat mixture.
• Bake 12 to 15 min. or until crisp and golden brown, turning after 7 min. Drain on paper towels.

WONTON WRAPPED SHRIMP

Steps:

• Place shrimp in a bowl and add the garlic, coriander, fish or soy sauce, oyster sauce, brown sugar, and chili.
• Toss well and set aside to marinate 10 minutes (or up to 30). Meanwhile, prepare your pan or wok for frying. A wok requires oil. Pour oil about 1 inch deep.
• Toss the shrimp once again before wrapping. To wrap, lay out the first wonton wrapper on the diagonal (point facing towards you). Brush the entire surface with beaten egg, then position the shrimp horizontally across the center (with its tail sticking out past the left corner). Fold the right corner over the bottom of the shrimp, then bring up the bottom and tuck over. Roll quite tightly to finish and press firmly to seal.
• Place wrapped shrimp on a plate lightly dusted with cornstartch (to keep wrappers from sticking).
• Heat oil over medium-high heat. To test if oil is hot enough, dip one of the wrapped shrimp in - if it starts to sizzle and cook, the oil is ready. Fry the wrapped shrimp about 1 minute per side or until light golden brown and crunchy. Once your first batch is frying, reduce heat to medium. Drain on paper towels.
• Serve immediately either as or with Thai sweet chili sauce for dipping. This appetizer can be kept in a warm oven (uncovered) for up to 1 hour.