Chinese Banana Wontons Recipes

Steps:

• 1. Mix together the banana,nuts,spices and dash of salt. Place wonton wrappers out to make an assembly line. Get a pastry brush with a small dish of water ready. You may also sprinkle some cornstarch on a plate so the prepared wontons won't stick before they are fried.
• 2. Place one tablespoon of the banana mixture on the center of each wonton. Don't be tempted to overfill,you will just create a frustrating mess.Use your pastry brush to place water on the sides of the wrappers. Fold them over into triangles and pinch to secure them.
• 3. Place them onto the cornstarched plate until ready to fry. If not frying right away, cover with plastic wrap so wontons don't dry out. Pour about a 1/4 inch of oil in a large skillet and heat until the oil is shimmering over a medium high flame.
• 4. Place the wontons in the pan in batches. Turning when golden(about 1 1/2 minutes on each side). When done, place them on a cooling rack so excess oil can drip off. You can dust with powdered sugar just before serving. A favorite dipping sauce is warmed nutella.

Steps:

• Make the filling: Stir the bananas, sugar, cinnamon, and coconut together in a small bowl, lightly mashing the bananas as you mix. The mixture should still be a little chunky.
• Make the sauce: In a small sauce pan, bring the milk and coconut milk to a boil then remove from the heat.
• Beat the egg yolks and sugar together in a medium bowl until pale yellow and smooth, 2 to 3 minutes. Stirring constantly, gradually pour half of the hot milk mixture into the egg yolk mixture, then stir the yolk mixture into the milk mixture remaining in the pan. Over medium heat, stir the milk mixture constantly until thickened, about 2 minutes. Strain the sauce into a medium bowl. For extra coconut flavor, add the 1/2 cup flaked coconut (I prefer it smooth!). Let cool to room temperature, then cover the bowl and chill until cold. (I like the sauce at room temp.).
• Wontons: Place a heaping teaspoonful of the filling in the center of one of the wonton wrappers. (Keep the remaining wrappers covered with a damp kitchen towel to prevent them from drying out.) Moisten the edges of the wrapper with a fingertip dipped in water, then fold the wrapper in half to form a triangle. Pinch the edges together firmly to seal. Pull the opposite corners of the base of the triangle, moisten one of the corners with water, and press the two corners firmly to seal. Repeat with the remaining wontons and filling, keeping the folded wontons covered with a damp kitchen towel to prevent them from drying out.
• Pour enough vegetable oil into a wok or 2 quart saucepan to come to a depth of 3 inches. Heat the oil over medium heat to 350°F Slip a few of the wontons into the oil and fry, turning occasionally, until golden brown, 2 to 3 minutes. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining wontons. Serve hot or cold, with the coconut cream sauce.

Steps:

• Mix bananas, cheese, and chocolate ingredients. Fold into center of wonton wrapper sealing all edges with water.
• Fry at 350 degrees, approx 3 minutes.

Steps:

• Place the bananas, 1/3 cup chocolate chips, clove, cinnamon, and vanilla into a mixing bowl, and mash until evenly blended. Alternatively, chop the mixture in a food processor until the chocolate chips have been reduced in size. This will help prevent the chips from poking through the wonton skins as you handle them. It will also change the texture of the filling - you will not have pockets of melted chocolate in the wontons.
• To make the wontons: Separate and place the wonton wrappers onto your work surface. Spoon about 1 teaspoon of the banana filling onto the center of each wrapper. Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal. Repeat with the remaining ingredients.
• Prepare the sauce by combining the butter, brown sugar, orange liqueur, and corn syrup in a small saucepan. Bring to a simmer over medium heat, and cook until the sugar has dissolved and the sauce is smooth, about 4 minutes. Set aside to cool slightly.
• Fry the wontons in the hot oil a few at a time until golden brown, about 4 minutes. Turn the wontons over halfway through cooking so they brown evenly. Remove, and drain on a paper towel-lined plate. Serve warm with the caramel sauce. Sprinkle with the remaining 2 tablespoons chocolate chips to garnish.

Steps:

• Slice the banana into slices about 1/2 inch thick. You want to have the wonton wrapper surround it completely, and if it's too thick a slice, it won't.
• Mix the sugar and cinnamon in a small bowl.
• Have a small bowl of water ready.
• Place the wonton wrapper on your work surface.
• Dip the banana into the cinnamon sugar and place in the center of the wrapper.
• Fold one corner over the banana slice. Moisten the next corner and fold it over the first corner, pressing gently. Repeat until all four corners are folded over.
• Repeat with remaining bananas and wontons. You might need more cinnamon sugar, depending on how generous you are, I used just a bit per slice.
• Heat oil in a saucepan or wok until medium hot, around 350 deg.
• Drop in a few of the wontons. They should cook in under a minute, and you might need to help it turn over onto the other side, once the first side is golden.
• Remove with a skimmer and drain on paper towels.
• If you are not further dipping these into a chocolate fondue, then you might want to sift a little powdered sugar over these.
• Note: lots of variations are possible - a dab of Nutella under the banana slice, some coconut flakes, a dash of nutmeg or cardamon in the sugar.

Steps:

• Combine pork, garlic, ginger, soy sauce, sesame oil, and vegetables in a bowl.
• Separate wonton skins.
• Place a heaping teaspoon of filling in the center of the wonton.
• Brush water on 2 borders of the skin, covering 1/4 inch from the edge.
• Fold skin over to form a triangle, sealing edges.
• Pinch the two long outside points together.
• Heat oil to 450 degrees and fry 4 to 5 at a time until golden.
• Drain and serve with sauce.