Ree's Cream Cheese Wontons | The Pioneer Woman | Food Network
The Pioneer Woman's Cream Cheese Wontons: crispy little appetizers with a creamy filling. ????????
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Cream Cheese Wontons
Recipe courtesy of Ree Drummond
Total: 40 min
Active: 30 min
Yield: 24 wontons
Level: Intermediate
Ingredients
Dipping Sauce:
3 tablespoons honey
2 tablespoons low-sodium soy sauce
1 tablespoon Sriracha or other hot sauce
1 teaspoon vinegar or rice wine vinegar
1/4 teaspoon sesame oil
Wontons:
8 ounces cream cheese
1 tablespoon Sriracha or other hot sauce (more to taste)
2 green onions, light green and dark green parts, chopped
1 egg
24 wonton wrappers
Vegetable oil, for frying
Directions
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.
Cook's Note
While working with the wonton wrappers, keep the opened package covered in plastic wrap and a towel. They dry out quickly!
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Ree's Cream Cheese Wontons | The Pioneer Woman | Food Network
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HOW TO MAKE WONTON WRAPPER PERFECTLY | WONTON WRAPPER RECIPE | EASY RECIPE
Learn how to make a perfect wonton wrapper from scratch so that you don't have to buy it from the supermarket. The wonton wrapper recipe is simple and easy to make with few ingredients. So hope you like the recipe. Do like, comment, share, and subscribe to this channel. I appreciate your support and I will keep putting more food recipes on this channel. Thank you.
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Ingredients:
All-purpose flour - 2 cups
Salt - 1/4 tsp
Water as per required
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Mixing Bowl -
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Video Link:
Crispy Wontons | Chinese Cuisine | Sanjeev Kapoor Khazana
Learn how to make delectable crispy wontons in this video. If you liked this recipe, don’t forget to subscribe to the channel for more awesome.
CRISPY WONTONS
Ingredients
24 wonton wrappers
2 tablespoons oil + for deep-frying
4-6 garlic cloves, chopped
2 spring onions, chopped
2 medium green capsicums, chopped
8-10 French beans, chopped
2 medium carrots, chopped
½ small cabbage, chopped
½ teaspoon white pepper powder
Salt to taste
1 teaspoon soy sauce
Method
1. To make the filling, heat two tablespoons of oil in a non-stick
wok or pan, add garlic and saute for half a minute. Add spring
onions, capsicums, French beans, carrots and cabbage and
continue to saute for a couple of minutes more, stirring and
tossing continuously.
2. Add white pepper powder, salt and soy sauce and cook for
half a minute. Remove from heat and cool.
3. Divide filling into twenty-four equal portions. Place a portion of
the filling in the centre of each wonton wrapper, dampen the
edges with a little water, fold into half diagonally, twist the
ends and press lightly to stick together.
4. Heat sufficient oil in a wok and deep-fry the wontons for two
to three minutes or until crisp and golden brown. Drain on
absorbent paper.
5. Arrange on a serving plate and serve hot with Sichuan sauce.
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