Sesame Wonton Crisps Recipes

Steps:

• Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper. Arrange wonton wrappers in a single layer on baking sheet, and set aside.
• Stir together sugar, ginger, and salt in a small bowl; set aside. Whisk together the egg yolk and cream in another small bowl. Brush wontons with egg wash, and sprinkle each with about 1/2 teaspoon sesame seeds and scant 1/4 teaspoon sugar mixture. Bake until wontons are golden and crisp, 8 to 10 minutes. Let cool on sheet on a wire rack. Serve wonton crisps with sorbet.

Steps:

• Stir together seeds, salt, sugar, and cayenne in a small bowl. Stir together water and cornstarch separately.
• Heat oil in a 5-quart heavy pot over moderate heat until a deep-fat thermometer registers 360°F. Brush 1 side of 2 wrappers with cornstarch mixture and sprinkle with seed mixture. Shake off any excess seeds and add wrappers to oil, seeded sides down. Fry, turning over once, until golden, about 10 seconds. (Some seeds will fall off during frying.) Transfer crisps with tongs to paper towels to drain, then make more, 2 at a time, in same manner.

Steps:

• Wontons:
• Using your hands, mix pork, scallion, soy paste, sesame oil, grapeseed oil, ginger, wine, salt, and pepper (if using) in a large bowl until thoroughly combined. Crack egg into center of mixture and stir vigorously in one direction with a wooden spoon or rubber spatula until mixture is shaggy and lightened in color, about 4 minutes. Cover and chill at least 15 minutes and up to 12 hours.
• Fill a small bowl with cold water. Take a wonton wrapper and lay it in your palm. Using a small offset spatula or butter knife, press about 1 tsp. pork mixture into the center of wrapper. Dip a finger into water and run it around edges. Fold wrapper in half on a diagonal and press edges tightly together to seal. Dip your finger into water again and dampen 2 bottom corners of wonton. Bring corners together and pinch to seal. Place on a parchment-paper-lined baking sheet. Repeat with remaining wonton wrappers and filling. Cover and chill until ready to cook.
• Do Ahead: Wontons can be assembled 1 day ahead. Keep chilled, or freeze up to 1 month. Freeze in a single layer on baking sheet until frozen, then transfer to an airtight container. Cook from frozen, about 4 minutes.
• Sesame sauce and assembly:
• Whisk oil, sesame paste, soy sauce, vinegar, and sugar in a small bowl to combine, then whisk in water, 1-tablespoonful at a time, until you can drizzle sauce easily but it's not watery. If using chili crisp, stir in 1-3 Tbsp., depending on how spicy you want your sauce; set aside.
• Bring a large pot of water to a boil. Working in batches of up to 10 at a time, boil wontons until wrappers are puckered and tightly wrapped around filling (filling should be cooked through; slice one open to double-check if unsure), about 3 minutes. Using a spider or slotted spoon, transfer to a plate; let cool slightly.
• Divide wontons among bowls and spoon reserved sauce over; top with scallions and more chili crisp if desired.

Steps:

• Preheat oven to 350°F.
• Stir together oil and cornstarch in a small bowl until combined.
• Stack wonton wrappers and halve diagonally.
• Arrange in single layer on a large baking sheet and lightly brush tops with oil mixture.
• You might not use all of oil mixture at this time.
• You just need a light brushing to get the seeds and salt to adhere.
• Sprinkle evenly with sesame seeds and kosher salt (to taste) and bake in middle of oven until golden brown, 5 to 6 minutes.
• Transfer crisps to a rack to cool.
• Crisps can be made 1 day ahead and kept in an airtight container at room temperature.

Steps:

• Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper; set aside.
• In a small bowl, beat egg white. Stir in honey and soy sauce; set aside. In another small bowl, mix together sugar, salt, pepper, and sesame seeds; set aside.
• Divide wontons evenly between prepared baking sheets, arranging in a single layer. Spray wontons lightly with cooking spray and turn.
• Using a pastry brush, generously brush wonton wrappers with egg-white mixture and sprinkle with sesame-seed mixture.
• Bake until golden and crisp, rotating pans halfway through baking, 7 to 9 minutes. Remove from oven and let cool on pans about 5 minutes, before transferring to a wire rack to cool completely.

Steps:

• Defrost the wrappers and peel them apart. Stack and cut them in half (some are round and some are square; it doesn't matter). Brush them with a little egg white and sprinkle with black and white sesame seeds. Heat 2 inches of oil to 350°F in a saucepan or wok and gently drop in the crisps, a few at a time. If they start to curl, straighten them with tongs. Turn them once, and when they are light golden brown (about 30 seconds), remove and drain them on paper towels. When the crisps are cool, place in an airtight container or Ziploc bag; they will stay crisp for several days.