Grandma's fried wontons✨
Grandma's fried wontons✨
For the Wontons:▪️1 lb. Ground Chicken (96% lean 4% fat, not ground breast)▪️4 Small Dried Shiitake Mushrooms, soaked until tender and diced small (or sub with fresh shiitakes)▪️ 2 Tbsp Fresh Ginger, minced▪️8 oz. Can Water Chestnuts, drained and diced small▪️3 Scallions, sliced▪️1 Egg▪️1 Tbsp Soy Sauce▪️1 Tbsp Sesame Oil▪️1 tsp Kosher Salt▪️1/2 tsp Sugar▪️1/2 tsp Black Pepper▪️2 Tbsp Cornstarch▪️1/4 Cup Water▪️2 Packages Wonton Skins▪️4-6 Cups Neutral Oil (avocado, peanut, canola, or vegetable)▪️
For Serving:▪️Sweet and Sour Sauce▪️S & B Spicy Asian Mustard Powder, mixed with water (or sub Coleman powdered mustard)▪️
1️⃣ Add the ground chicken, shiitake mushrooms, ginger, water chestnuts, scallions, egg, soy sauce, sesame oil, sugar, salt, and pepper to a bowl and mix
2️⃣ Combine the 2 Tbsp cornstarch with 1/4 cup water and stir until cornstarch dissolves; pour into the meat mixture and mix
3️⃣ Fill a small bowl with water; orient the wonton skin in your palm in a diamond shape, and place ~1 tsp of the meat mixture in the bottom corner of the skin; roll the corner up and over the meat mixture about half way and then wet the skin to the right of the meat; holding the skin on both sides of the meat between your thumbs and pointer fingers (fingers facing towards you), pinch your fingers together and tuck the damp skin on the left onto the right to seal shut (the water will act as an adhesive)
4️⃣ Pour 3” oil into a small or medium heavy bottom pot and heat until the oil reaches 350F (check with a meat thermometer.. or if you don’t have one you can test by putting a small piece of wonton skin in the oil and seeing if it bubbles and fries)
5️⃣ Fry wontons in batches (don’t overcrowd the pot) for 1 min 30 secs - 2 mins until deep golden brown and internal temp reaches 165F or higher; remove from the oil with a mesh spider strainer and place in a paper towel lined bowl to drain excess oil
6️⃣ Serve with sweet and sour sauce and spicy mustard and enjoy!
????1 hour total prep + cook time
Recipe serves 8-10 people (appetizer portion)
Crispy Buffalo Chicken Wonton Cups #buffalochicken #appitizer
Ingredients
1 Lb chicken breast/ thighs/ tenders
1 Tbsp salt
1 Tsp black pepper
Water
Chicken filling
1 scallion
1 jalapeño
2 Tbsp cilantro
1 Small sweet pepper
8 cloves garlic
2 oz cream cheese
1/2 cup ranch dressing
1 hot sauce
Wonton wrappers
Cooking spray
1 cup cheese
1/3 cup cheese for topping
Baked wrappers for 6 minutes at 350F then stuffed and bake for another 3-4 minutes
Crab Rangoon - Crispy Crab & Cream Cheese Wonton Recipe
Learn how to make a Crab Rangoon recipe! Go to for the ingredient amounts, more information, and many, many more video recipes! I hope you enjoy this easy how to Crispy Crab & Cream Cheese Wonton recipe.
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
Air Fryer Buffalo Chicken Wontons are the perfect appetizer or finger food.
#cooking #airfryer #wonton #easyrecipe #delicious #cookingchannel
Full Recipe ➡️
READY WITHIN 30 MINUTES | MINI PRAWN WONTON CUPS | SMALL BITES | EVERY PLate
#MiniPrawnWontonCups #SmallBites #Appetizers
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Just follow my video step by step:
Ingredients For: Mini Prawn Wonton Cups
WONTON WRAPS 12 PIECES
150 GRAMS COOKED FROZEN PRAWNS
1 AVOCADO
1/2 LIME
1 SWEET LETTUCE
CHOPPED CORIANDER
FOR THE SAUCE:
1 TBSP SOY SAUCE
1/2 CUP MAYONNAISE
2 TBSP KETCHUP
1 TBSP GOCHUNGJANG RED PASTE
PIPING BAG
1/2 LIME
BAKE THE WONTON WRAPS / 180C FOR 7 MINUTES
THANK YOU ALL FOR YOUR KIND SUPPORT AND GOD BLESS!
EP41