Juan Tons Recipes

Steps:

• The 8 ounces pork loin should be ground together with 1 ounce of fatback or suet.
• Blanch bamboo shoots for 1 minute in boiling water; drain, pat dry and mince finely.
• In a large bowl, combine pork, bamboo shoots, sesame oil, rice wine, cornstarch, egg white, salt, sugar and pepper until well mixed.
• Form into 30 1-inch balls.
• Trim the corners of won ton wrappers to form circles; cover with plastic wrap to prevent them from drying out.
• To assemble, place a meatball in the center of each wrapper and bring up sides, to form an open topped basket.
• Flatten the top of each meatball with a butter knife dipped in water and flatten bottoms of dumpling so they stand upright.
• Place on a lightly oiled plate and set in bamboo steamer or on an inverted heatproof bowl or trivet set in a wok filled with 2 inches of boiling water.
• Cover and steam for 5 to 8 minutes or until done.
• Serve hot.

Steps:

• Cook ground beef, onions in a large skillet until meat is brown and onion is tender.
• Drain off fat and transfer to a large mixing bowl.
• To the beef mixture, add the beans, cheese, picante sauce, chili powder and cumin and mix well.
• Refrigerate the mixture for 1 hour or until well chilled.
• Place won-ton skins with 1 point toward you.
• Spoon a slightly rounded teaspoon of the mixture onto the center of the skin.
• Fold bottom point over and tuck under filling.
• Fold side corners over, forming an envelope.
• Fold over top corner and moisten point with a drop of water to seal.
• Fry in deep hot fat (400 degrees) for about 2 minutes or until golden brown.
• Serve immediately with picante sauce for dipping.
• Left overs may be reheated in a 350 degree oven for 10 minutes.

Steps:

• In a wok or large skillet, stir-fry cabbage, bean sprouts and carrot in 1 1/2 tsp oil until tender; set aside.
• In a small skillet, brown ground beef until cooked through; drain and add to vegetable mixture.
• Stir in the green onions, sesame seeds, ginger, garlic, sesame oil, salt and pepper.
• Place about 1 tbsp of filling in the center of each wonton wrapper.
• Combine egg and water.
• Moisten edges of wonton wrappers with egg mixture; fold opposite corners creating a triangle and press edges together to seal.
• Heat remaining vegetable oil (2 tbsp) in a large skillet.
• Cook wontons in batches for 1-2 minutes on each side or until golden brown.
• Add additional oil if needed.

Steps:

• Heat the sesame oil in a skillet over medium heat. Stir in the cabbage, onion, celery, carrots, and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the ground round and the egg; cook and stir until the meat is brown and the egg is no longer runny.
• Place a tortilla onto your work surface, then spoon 3 large tablespoons of the filling halfway between the bottom edge and the center of the tortilla. Fold the bottom of the tortilla snugly over the filling, then fold in the left and right edges. Roll the burrito up to the top edge, forming a tight cylinder. Repeat with the remaining ingredients.
• Heat the canola oil in a skillet over medium high heat. Place the tortillas seam side down until lightly browned, about 30 seconds per side. After all sides are brown, make the tortillas are seam side down again and add 1/4 cup water to the skillet. Cover, reduce the heat, and steam until all the water has evaporated.

Steps:

• Preheat oven to 350º.
• Blot cooked sausage with paper towels to remove grease and combine with cheeses, olives, peppers and salad dressing.
• Slightly grease mini or regular muffin tins with vegetable oil spray. Press wrappers in tins and spray wrappers with oil.
• Bake 5 minutes or until golden.
• Remove from tins and place on cookie sheets. Fill with sausage mixture. Bake for another 5 to 10 minutes until the cheeses are bubbly.