Chef Joeys Easy Sauerkraut Won Tons Recipes

Steps:

• Open can of pie filling and mince fruit well.
• Place one teaspoon of filling on the center of a wonton wrapper. Place another won ton wrapper on top and seal the edges with water. Don't let any filling spill over or won ton will not seal. Press edges with a fork to ensure a tight seal and to create a decorative edge.
• Deep fry in a fryer till golden brown at 400* about 3 minutes.
• Remove from oil and drain on paper towels.
• Place 1 scoop of vanilla ice cream into 4 pretty little bowls and microwave them all at the same time for 20 seconds to soften the ice cream.
• Add 4 won ton fruit crisps on top of each and serve to guests who think you are brilliant.
• If using peach or apple, dust lightly with cinnamon.
• If using pumpkin, dust lightly with nutmeg.
• If using cherry, get out of the way or the sparks from the spoon hitting the bowl will put your eyes out.
• They are good. Really.
• There will be a lot of filling left over from your can, unfortunately. A shame to waste it- but- you can always have cherry, peach, or apple pie filling with cottage cheese for a protein rich breakfast the next day. Or pour the filling over pancakes. The point is -- well there really is no point -- does there always have to be one?

Steps:

• To make the filling mix the pork with the soy sauce and 1/2 teaspoon of the salt. Stir carefully, always in the same direction, to create a thick paste. Add the rice wine and oil. Mix in the same direction. Cover. Let rest 20 minutes.
• To prepare the cabbage, sprinkle with the remaining salt to help draw out the water. Add the ginger, scallion, and pepper and knead for at least 5 minutes into a thick paste. Combine with the filling.
• To make the dumplings, put about 1 tablespoon of the filling in the center of each skin, holding the skin in the palm of one hand. Moisten the edges with water, then seal the edges with 2-3 pleats on each side and transfer to a lightly floured board.
• To cook the dumplings, bring 4 cups water to a boil in a large pan. Drop in about 20 dumplings at a time, stirring gently with a chopstick to prevent them sticking together. Cover, the return to a boil and cook for 2 minutes. Uncover and add a generous cup cold water. Return to a boil, then cover and cook for an additional 2 minutes. Remove with a slotted spoon and keep hot while you cook the remaining jiaozi. Serve with dipping sauce.

Steps:

• Thoroughly wash a large tub or bowl (we used on the size of a small washing-up bowl), then rinse with boiling water from the kettle. Make sure that your hands, and everything else coming into contact with the cabbage, are very clean. It's wise to use a container that will comfortably fit the softened cabbage, allowing several inches of room at the top to avoid overflow.
• Shred the cabbage thinly - a food processor makes light work of this. Layer the cabbage and the salt in the tub or bowl. Massage the salt into the cabbage for 5 mins, wait 5 mins, then repeat. You should end up with a much-reduced volume of cabbage sitting in its own brine. Mix in the caraway seeds and the peppercorns.
• Cover the surface of the cabbage entirely with a sheet of cling film, then press out all the air bubbles from below. Weigh the cabbage down using a couple of heavy plates, or other weights that fit your bowl, and cover as much of the cabbage as possible. The level of the brine will rise to cover the cabbage a little. Cover the tub and leave in a dark place at a cool room temperature (about 18-20C) for at least five days. It will be ready to eat after five days, but for maximum flavour leave the cabbage to ferment for anywhere between 2-6 weeks (or until the bubbling subsides).
• Check the cabbage every day or so, releasing any gases that have built up as it ferments, giving it a stir to release the bubbles. If any scum forms, remove it, rinse the weights in boiling water and replace the cling film. You should see bubbles appearing within the cabbage, and possibly some foam on the top of the brine. It's important to keep it at an even, cool room temperature - too cool and the ferment will take longer than you'd like, too warm and the sauerkraut may become mouldy or ferment too quickly, leading to a less than perfect result.
• The cabbage will become increasingly sour the longer it's fermented, so taste it now and again. When you like the flavour, transfer it to smaller sterilised jars. Will keep in the fridge for up to six months.

Steps:

• Chop the raw chicken breasts into very fine pieces and place in a medium bowl.
• Add green onions, ginger, sugar, cornstarch, soy sauce,salt, pepper and oil. Marinate for at least 1/2 hour.
• Place the broth ingredients in a large pot (dutch oven) and bring to simmer.
• Fill the won ton wrappers by placing about 1/2 teaspoon of filling into the center of each wrapper, moisten edges with water or egg white and fold into a triangle. Press edges to seal.
• Using a dutch oven, or large pot, bring about 8 cups of water to a boil.
• Drop the won tons into the boiling water a few at a time so that they are not over crowded (maybe 10 - 12 won tons) and let cook for about 5 - 7 minutes. They will float to the top as they cook.
• Remove from boiling water with slotted spoon and place the won tons directly into the broth.
• Simmer 10-15 minutes longer, then serve.

Steps:

• In a small bowl, beat cream cheese and sugar until smooth. Stir in chocolate chips.
• Place about 1 Tablespoon of mixture in the middle of each won ton wrapper (a cookie scooper is the perfect amount and makes this step much easier). Wet edges of wrapper with water and seal tightly, making sure you get as much air out as possible. Fry in very hot oil until golden brown, about 1 minute on each side. Drain in paper towel-lined bowl.
• Dust with powdered sugar and cocoa, if desired. Serve hot and enjoy!

Steps:

• Filling: In a large skillet, cook ground beef, onion and green pepper until meat is browned and vegetables are tender.
• Drain off fat.
• Stir beans, cheese, ketchup, chile powder and cumin into meat mixture and mix well.
• Place a won-ton skin with 1 point towards you, spoon a generous teaspoon of meat mixture onto center of skin, fold bottom point over filling and tuck point under filling.
• Fold side corners over filling, forming an envelope shape.
• Roll up remaining corner, moisten point with water and seal.
• Fry in hot oil (375°) about 1 minute per side.
• Drain, serve warm with salsa.
• These can also be frozen after cooking.
• Re-heat at 350° for 10-12 minutes.

Steps:

• Drain the liquid out of the sauerkraut.
• Add the sour cream and fennel seeds. Stir it well so the sour cream covers all the sauerkraut.
• Add a heaping tablespoon of the sauerkraut mixture on each won ton.
• Brush two sides of the won ton wrapper with the beaten egg. Fold to form a triangle.
• Fold the two bottom pieces of the triangle together and seal with some egg wash.
• Bring the top of the triangle down and seal with egg. Brush all over with more egg wash.
• Bake at 350'F for 15-18 minutes.
• Cool slightly and serve with more vegan sour cream.
• Bon Appetit!