Clam Wonton Triangles With Dipping Sauce Recipes

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.

Steps:

• Preheat oven to 425 degrees.
• In a medium bowl, mix together cream cheese, clams, green onion, soy sauce, sesame oil and 1 teaspoon of the ginger.
• Unwrap wonton skins and place 1 teaspoon of mixture in the center of each skin.
• Moisten edges with water.
• Fold skin in half to form triangle, pressing edges together to seal.
• Arrange triangles on a greased baking sheet and bake for 12 minutes or until golden brown.
• Meanwhile, to make dipping sauce combine remaining 1 teapoon of ginger, jam, hot mustard, and honey and mix well.
• Serve wontons hot with dipping sauce.

Steps:

• Purée parsley with bread crumbs and 1/4 cup oil in a food processor.
• Cook onion, garlic, and red pepper flakes in remaining 2 tablespoons oil in a medium skillet over medium heat, stirring, until pale golden, about 5 minutes. Add wine and clam juice and boil, stirring, until slightly reduced, 1 to 2 minutes. Stir in clams and cook until heated through, then stir in parsley purée. Remove from heat and season with lemon juice and salt.

Steps:

• Start making dipping sauce first: Boil 1 cup water, pour over mango and let sit about 30 minutes until mango softens. Strain and reserve 1/2 cup of the fruit-infused water, to which add the tamari through chili paste.
• Make the filling: In large pan over medium heat, saute carrots through cabbage in 2 Tbs oil about 5 min until limp.Stir in scallions through tamari and remove from heat.
• Lay out about 10 wonton wrappers at a time and lightly brush the edges of each with some of the oil. Drop 1 Tbs of the filling slightly off the center of the diagonal of each wrapper, then fold 1 corner of wrapper over to the opposite corner and press sides with a fork to seal. Brush tops with oil. Repeat for all 30.
• Place stuffed wontons on a lightly greased baking sheet and bake at 375F 6 minutes, then turn and bake about 6 minutes more until browned.
• Serve wontons with dipping sauce.

Steps:

• Combine the ingredients for the mustard sauce in a small bowl and mix well. Set aside.
• Mix filling ingredients together in a medium bowl. Beat the egg with the water in a small bowl.
• To assemble the wontons, brush the edges of each wrapper with the egg wash. Place 2 teaspoons of the filling into each wrapper. Fold the wonton in half to make a triangle. Press to seal the edges securely. Bring the two corners along the base of the triangle in toward each other, overlap them, and press to seal securely. Transfer to a parchment-lined sheet pan and refrigerate until ready to fry.
• Fry the wontons in a deep saucepan of hot oil (325 degrees F) until golden brown. Remove to a sheet pan lined with paper towels to drain.
• Serve hot with the mustard sauce.