CRISPY WONTONS WITH ASIAN DIPPING SAUCE
Baked wonton wrappers hold a savory filling of pork, flavored cream cheese spread, ginger and sesame oil. The appetizers are served with a soy and rice wine sauce.
Provided by My Food and Family
Categories Asian
Time 37m
Yield 16 servngs
Number Of Ingredients 9
Steps:
- Heat oven to 425°F.
- Mix first 4 ingredients until blended.
- Spoon 1 Tbsp. meat mixture onto center of each wonton wrapper. Bring corners together over meat mixture, then twist to enclose filling. Place on rimmed baking sheet sprayed with cooking spray; press gently to flatten bottoms slightly. Brush evenly with 3 Tbsp. water; sprinkle with sesame seed.
- Bake 10 to 12 min. or until golden brown. Remove from pan; drain on paper towels.
- Mix soy sauce, rice wine and remaining water until blended; serve with wontons.
Nutrition Facts : Calories 120, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 20 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g
LAYERED ASIAN DIP
Use crispy wonton crackers to scoop up hearty helpings of a colorful, Oriental-inspired dip.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 2h55m
Yield 30
Number Of Ingredients 19
Steps:
- In small bowl, mix topping ingredients. Cover and refrigerate 2 to 4 hours.
- Meanwhile, heat oven to 400°F. Cut each wonton skin in half into two triangles. On 2 large ungreased cookie sheets, arrange wonton skins in single layer. Spray wontons with cooking spray. Bake about 6 minutes or until crisp; cool.
- In 1-quart saucepan, mix brown sugar and cornstarch. Gradually beat in remaining sauce ingredients with wire whisk. Cook over medium heat about 5 minutes, stirring occasionally with wire whisk, until thick. Cool to room temperature, about 20 minutes.
- In medium bowl, beat cream cheese and milk with electric mixer on medium speed. Spread on serving platter at least 10 inches in diameter. Just before serving, spoon topping over cheese; drizzle with sauce, and sprinkle with cashews and green onions. Serve with crisp wontons.
Nutrition Facts : Calories 80, Carbohydrate 5 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving (2 Tablespoons Dip and 2 Crackers), Sodium 160 mg, Sugar 2 g, TransFat 0 g
CRISPY CRISP WON TON W/ ORIENTAL DIPPING SAUCE
This is another finger food I have made for our gals lunchen pot lock get togethers. It works for me cause I can make a lot of good fast finger foods that I know everyone will love.
Provided by Vanessa "Nikita" Milare @Kitkat777
Categories Meat Appetizers
Number Of Ingredients 9
Steps:
- Heat the oven to 425F.
- Mix the first 4 ingredients until well blended.
- Spoon 1 Tbsp. of the meat mixture onto the center of each won ton wrapper. Bring the coners together over the mixture. Twist & pinch together to enclose the filling. Lightly flatten the bottoms.
- Place in a baking pan. Brush lightly with the water. Sprinkle with the sesame seeds.
- Bake for about 10 to 12 minsor until golden brown. Remove from baking pan & drain offon paper towels.
- In the mean time mix the remaining ingredients & serve with the fresh baked won tons.
- Special Tip: You may leave out the soy sauce, rice wine & water. And you may serve with a sweet& sour sauce.
WONTON CRISPS
These can be made a day in advance if the weather is not humid. Let cool completely, and store in an airtight container.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 10m
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees. Arrange the wonton wrappers on a rimmed baking sheet, making sure they don't touch. Brush tops with oil, and sprinkle with salt and pepper. Bake until golden brown, 7 to 9 minutes. Transfer wonton crisps to a wire rack, and let cool before serving.
WON TON DIPPING SAUCE
Great sauce for dipping wonton or spring rolls. I like to use sesame seed oil instead of vegetable oil.
Provided by Alia55
Categories Low Cholesterol
Time 30m
Yield 2 1/4 cups
Number Of Ingredients 7
Steps:
- Combine onion, peppers and garlic in food processor and chop to a medium-fine consistency. Heat oil in skillet on low heat and add the vegetables from the food processor.
- Stir, continuing to cook on low heat until the oil takes on the color of the peppers.
- In a bowl, pour the vinegar, soy sauce and brown sugar and stir to dissolve the sugar.
- Taste the mixture, adjust to taste.
- Mix, then add the mixture from the skillet.
- Serve warm or at room temperature with freshly steamed or fried won tons.
Nutrition Facts : Calories 364.9, Fat 24.5, SaturatedFat 3.2, Sodium 3585.4, Carbohydrate 31.4, Fiber 2.2, Sugar 22.6, Protein 8
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