STRAWBERRIES WITH CRISP WONTONS
Chinese five-spice powder is used in both sweet and savory dishes; it adds a subtle hint of spice to the whipped cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 6
Steps:
- Heat oven to 425 degrees. Brush both sides of wonton wrappers lightlywith melted butter. Spread 2 tablespoons sugar on a plate and pressskins into sugar to coat evenly on both sides. Place on a nonstickor buttered baking sheet. Bake for 4 to 5 minutes, or until wontonsbegin to turn golden brown. Turn and cook an additional 2 minutesor until evenly browned. Remove from baking sheet and let cool.
- Slice the strawberries and toss with 1 teaspoon sugar. Whip thecream with five-spice powder or cinnamon and cloves.
- Divide strawberries among four plates. Top with cream and a crisp wonton, and serve.
CRISPY BAKED WONTONS
These quick, versatile wontons are great for a savory snack or paired with a bowl of soothing soup on a cold day. I usually make a large batch, freeze half on a floured baking sheet, then store in an airtight container. -Brianna Shade, Beaverton, Oregon
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield about 4 dozen.
Number Of Ingredients 10
Steps:
- In a large skillet, cook the pork, turkey and onion over medium heat until meat is no longer pink; drain. Transfer to a large bowl. Stir in the water chestnuts, soy sauce, egg substitute and ginger., Position a wonton wrapper with one point toward you. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place 2 heaping teaspoons of filling in the center of wrapper. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with water; press to seal. Repeat with remaining wrappers and filling., Place on baking sheets coated with cooking spray; lightly coat wontons with additional cooking spray. , Bake at 400° for 10-12 minutes or until golden brown, turning once. Serve warm, with sweet-and-sour sauce if desired. Freeze option: Freeze cooled baked wontons in a freezer container, separating layers with waxed paper. To use, reheat on a baking sheet in a preheated 400° oven until crisp and heated through.
Nutrition Facts : Calories 38 calories, Fat 1g fat (0 saturated fat), Cholesterol 5mg cholesterol, Sodium 103mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
CRISPY WONTONS
This recipe for crispy wontons comes from "Martha Stewart's Hors d'Oeuvres Handbook."
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 7 dozen
Number Of Ingredients 2
Steps:
- In a narrow, deep pan or an electric fryer, heat oil until it registers 360 degrees on a deep-fry thermometer. Cut wonton wrappers in half. Working in batches, carefully place 2 to 3 wontons in the heated oil; don't crowd the wontons, as they need space to expand. Fry until wontons become large, bubbly, and golden, about 30 seconds. Transfer wontons to a paper towel to drain. Repeat process with remaining wontons. Wontons may be stored in an airtight container at room temperature for up to 3 days. Recrisp in a warm oven, if necessary.
CRISP WONTONS WITH STRAWBERRIES AND YOGURT
With a sprinkling of sugar and a trip to the oven, wonton wrappers become crisp and sweet sheets that are delicious when paired with a filling of strawberries and yogurt.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 20m
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Place wonton wrappers on a rimmed baking sheet and brush with butter. Sprinkle with sugar and almonds. Bake until golden brown and crisp, 5 to 7 minutes. Transfer wontons to a wire rack and let cool.
- Dividing evenly, top 6 wontons with yogurt, a drizzle of honey, and strawberries, then sandwich with remaining wontons. Serve immediately.
Nutrition Facts : Calories 178 g, Fat 6 g, Fiber 2 g, Protein 6 g
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