WONTON WRAPPERS
I have posted this in response to a request. I have made them once, and found that they work fine. However, I usually find it easier to just buy them. Still, it's a handy recipe to have around.
Provided by ribbit
Categories Grains
Time 1h30m
Yield 1 batch
Number Of Ingredients 6
Steps:
- Mix the salt and the flour.
- In a small bowl, add 1/4 cup water to the egg and beat gently.
- Make a well in the middle of the flour, and add the egg-water mixture.
- Mix into the flour, adding remaining water as needed.
- Knead the dough into a ball.
- Keep kneading until smooth (several minutes).
- Place the dough in a large bowl, cover with a damp cloth and let rest for 1 hour.
- Cut the dough into quarters.
- Place one of the quarters on a well-floured surface, and roll out with a rolling pin until very thin.
- Cut the dough into the desired shapes (usually squares or circles).
- If stacking, dust the wrappers lightly with flour or cornstarch to keep them from sticking together.
- Keep cut wrappers covered with plastic wrap to keep them from drying out too much.
- Repeat with the other quarters.
- If not using immediately, wrap in plastic wrap and store in the refrigerator or freezer.
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.
CREAMY CRAB WONTONS
How about a fast festive appetizer just for two? These hot, crispy little bites boast a rich creamy filling with a hint of crab. "They simply melt in your mouth," promises Robin Boynton of Harbor Beach, Michigan. Suggestion: serve wontons with plum sauce or sweet-and-sour sauce for dipping.
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, combine the cream cheese, crab and onion. Place 1 rounded teaspoonful in the center of each wonton wrapper. Moisten wrapper edges with water; fold in half lengthwise and press firmly to seal. , Keeping the filling in the center, again fold wonton wrapper lengthwise. Moisten the top of the short edges with water. Bring the two top edges from opposite sides together, overlapping the edges; press and seal (finished wonton resembles a nurse's hat)., In an electric skillet, heat 1 in. of oil to 375°. Fry wontons for 1-2 minutes on each side or until golden brown. Drain on paper towels. Serve warm.
Nutrition Facts :
WONTON WRAPS
Make and share this Wonton Wraps recipe from Food.com.
Provided by mydesigirl
Categories High Protein
Time 40m
Yield 30 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Mix together sausage, Ranch dressing, cheeses and black olives.
- Set aside.
- Brush wonton skins with small amount of vegetable oil and place oil side down in cupcake pans, molding them to form a cup-like appearance.
- Bake for 5 minutes.
- Remove and place 1 tablespoon of sausage mixture into each wonton.
- Return to oven and bake for 5 more minutes.
Nutrition Facts : Calories 172.2, Fat 11.9, SaturatedFat 4.8, Cholesterol 34.1, Sodium 352.9, Carbohydrate 6.8, Fiber 0.3, Sugar 0.1, Protein 9
WONTON WRAPPERS
For those of us who like to make EVERYTHING ourselves -- an original wonton wrapper recipe. Use the wonton wrappers to form tasty little dumplings stuffed with your favorite fillings.
Provided by BIGDADDY1IL
Categories Main Dish Recipes Dumpling Recipes
Time 30m
Yield 72
Number Of Ingredients 4
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.
Nutrition Facts : Calories 13.6 calories, Carbohydrate 2.7 g, Cholesterol 2.6 mg, Fat 0.1 g, Fiber 0.1 g, Protein 0.4 g, Sodium 17.2 mg
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