Redneck Won Tons Recipes

Steps:

• 1. Mix cooked sausage and all other ingredients in a mixing bowl. "Get you a cup of water to dip your finger in to moisten the edge of the won-ton wrapper." (I always spread out some wax paper and lay my won-tons on there while I'm getting them ready to fry)Scoop out 1/2 teaspoon of mixture and put in the middle each wrapper.
• 2. Next dip your finger in water and run your finger over all four edges of your won-ton and pull two corners together (Diagonally) and seal all edges. Once you have filled all of your wrappers deep fry until golden brown.(Only a couple of mins and they're done) I always place them on cookie cooling rack with paper towels underneath the cookie rack so they will stay crispy. Enjoy!

Steps:

• Place pork in mixing bowl.
• Pick over watercress to remove tough stems. Drop watercress into boiling water and let stand about 30 seconds. Drain immediately and run under cold water. Press to extract excess water. Chop until fine, then add to pork.
• Add all remaining ingredients except pepper, won ton skins and chicken broth and stir.
• If thin won tons are desired, roll each skin with rolling pin or put through noodle machine, or they may be stuffed just as they are. Fill each skin with teaspoon of filling. Keep stack of won ton skins covered with damp cloth so they do not dry out.
• To fold, bring up two sides of won ton skin and pinch all around to seal in filling. Dampen edges with a little water if necessary to make them stick. Pull two bottom edges together and pinch firmly to seal.
• Continue until all filling is used. As you work, cover finished won tons with damp cloth to prevent drying out.
• Bring several quarts of water to boil in large kettle and add won tons. When water returns to boil, add half cup of cold water and let water come to boil again. Won tons are done when they float to top.
• Heat chicken broth. Put a little salt and pepper into bottom of individual serving bowls and pour in hot broth. Ladle few cooked won tons into each bowl and serve immediately.

Steps:

• In a small mixing bowl, combine mustard, soy sauce and wasabi until the wasabi has dissolved. Cover and refrigerate.
• Place cream cheese in a large bowl (preferably chilled metal). Mix in crab meat, onion, water chestnuts and parsley. Place one spoonful of the mixture in the center of each won ton wrapper. Bring points of the wrapper together (in a triangular shape) and pinch the edges closed. If the edges do not stick together, wet your fingertips lightly with water and pinch the ends together again (this will help to hold the won ton together).
• Heat oil in a large skillet. When oil is hot, place won tons (approximately 6 at a time) into hot oil. Remove the won tons when they are golden brown. Drain them on a paper towel lined tray. Repeat this process until all won tons are fried. Serve with dipping sauce.