SESAME WONTON CRISPS
Categories Side Fry Cocktail Party Vegetarian Deep-Fry Party Sesame Gourmet Sugar Conscious Kidney Friendly Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 40 crisps
Number Of Ingredients 8
Steps:
- Stir together seeds, salt, sugar, and cayenne in a small bowl. Stir together water and cornstarch separately.
- Heat oil in a 5-quart heavy pot over moderate heat until a deep-fat thermometer registers 360°F. Brush 1 side of 2 wrappers with cornstarch mixture and sprinkle with seed mixture. Shake off any excess seeds and add wrappers to oil, seeded sides down. Fry, turning over once, until golden, about 10 seconds. (Some seeds will fall off during frying.) Transfer crisps with tongs to paper towels to drain, then make more, 2 at a time, in same manner.
PONZU POKE WITH BAKED WONTON CHIPS
Provided by Valerie Bertinelli
Categories appetizer
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Spray 2 large rimmed baking sheets with cooking spray.
- Cut the wonton wrappers in half and arrange them on the baking sheets in a single layer. Spray the tops with cooking spray. Bake until crisp and golden brown, 6 to 7 minutes.
- Whisk the soy sauce, orange juice, lime juice, lemon juice, sesame oil, ginger, Fresno pepper and scallions together in a medium bowl. Add the tuna and toss to coat. Cover and refrigerate for at least 2 hours and up to 8 hours.
- Before serving, add the radishes, cucumbers, avocado and the sesame seeds to the tuna and gently stir to combine; season with salt to taste. Transfer to a serving bowl with the wonton chips on the side.
WONTON CHIPS
These chips are quick and easy to make, and are a great snack. They're also nice topped with sesame seeds.
Provided by Dancer
Categories Lunch/Snacks
Time 12m
Yield 96 chips
Number Of Ingredients 2
Steps:
- Preheat oven to 350 degrees.
- Spray 1 or 2 baking sheets with nonstick spray.
- Cut each wonton wrapper to make 4 triangles.
- Place in a single layer on baking sheet.
- Sprinkle with salt to taste.
- Bake for 5 to 7 minutes, or until crisp and golden.
- These will keep for a week or two in an airtight container.
- If desired, reheat for 4 or 5 minutes at 350 degrees before serving.
Nutrition Facts : Calories 5.8, Cholesterol 0.2, Sodium 11.4, Carbohydrate 1.2, Protein 0.2
PORK WONTONS WITH SESAME SAUCE
This folding technique is easier than an elaborate pleated dumpling. Quickly boiling instead of frying them is a foolproof cooking method that gives you dumplings that are just as good at room temperature as they are fresh out of the pot.
Provided by Lisa Cheng Smith
Categories Bon Appétit Dinner Lunar New Year Pork Noodle Sesame Sesame Oil Tree Nut Free Dairy Free Peanut Free Soy Sauce Ginger Green Onion/Scallion
Yield 8 regular or 16 small servings
Number Of Ingredients 20
Steps:
- Wontons:
- Using your hands, mix pork, scallion, soy paste, sesame oil, grapeseed oil, ginger, wine, salt, and pepper (if using) in a large bowl until thoroughly combined. Crack egg into center of mixture and stir vigorously in one direction with a wooden spoon or rubber spatula until mixture is shaggy and lightened in color, about 4 minutes. Cover and chill at least 15 minutes and up to 12 hours.
- Fill a small bowl with cold water. Take a wonton wrapper and lay it in your palm. Using a small offset spatula or butter knife, press about 1 tsp. pork mixture into the center of wrapper. Dip a finger into water and run it around edges. Fold wrapper in half on a diagonal and press edges tightly together to seal. Dip your finger into water again and dampen 2 bottom corners of wonton. Bring corners together and pinch to seal. Place on a parchment-paper-lined baking sheet. Repeat with remaining wonton wrappers and filling. Cover and chill until ready to cook.
- Do Ahead: Wontons can be assembled 1 day ahead. Keep chilled, or freeze up to 1 month. Freeze in a single layer on baking sheet until frozen, then transfer to an airtight container. Cook from frozen, about 4 minutes.
- Sesame sauce and assembly:
- Whisk oil, sesame paste, soy sauce, vinegar, and sugar in a small bowl to combine, then whisk in water, 1-tablespoonful at a time, until you can drizzle sauce easily but it's not watery. If using chili crisp, stir in 1-3 Tbsp., depending on how spicy you want your sauce; set aside.
- Bring a large pot of water to a boil. Working in batches of up to 10 at a time, boil wontons until wrappers are puckered and tightly wrapped around filling (filling should be cooked through; slice one open to double-check if unsure), about 3 minutes. Using a spider or slotted spoon, transfer to a plate; let cool slightly.
- Divide wontons among bowls and spoon reserved sauce over; top with scallions and more chili crisp if desired.
SESAME WONTON CRISPS
Steps:
- Preheat oven to 375°F.
- Stir together oil and cornstarch in a small bowl until combined.
- Stack wonton wrappers and halve diagonally. Arrange in 1 layer on a large baking sheet and brush tops with oil mixture. Sprinkle evenly with sesame seeds and kosher salt and bake in middle of oven until golden brown, 5 to 6 minutes. Transfer crisps as browned to a rack to cool.
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