SHRIMP WONTONS WITH SWEET CILANTRO DIPPING SAUCE
These are truly one of the best appetizers I've ever had and are always a hit with everybody! The ingredients are simple but they come together in a magnificent way!
Provided by Jan Backstrom
Categories Other Appetizers
Number Of Ingredients 5
Steps:
- 1. To assemble the wontons, place one shrimp and a couple sprigs of fresh cilantro in the center of each wrapper. Put a little bit of water around the entire edge of the wonton wrapper and fold over into a triangle shape and press around edge to seal. After filling and sealing all the wontons, heat oil in a pan and drop the wontons in several at a time and fry until just golden brown on both sides. Drain cooked wontons on paper towels or wire rack. Serve warm wontons with the dipping sauce. Sweet Cilantro Dipping Sauce: 1 1/2 cups of Sweet Chili Sauce and 1/8 cup chopped fresh cilantro. Mix together until well incorporated.
SCRUMPTIOUS SHRIMP WONTONS
What a great party appetizer! There are a few steps, but these are not very hard to put together. The filling is fabulous and the bit of sesame oil is a nice touch of added flavor. I dipped them in a bit of sweet chili sauce... oh they were good! We steamed them this time. But, next time, I'm going to try them fried.
Provided by Brad Nichols
Categories Seafood
Time 1h10m
Number Of Ingredients 10
Steps:
- 1. Combine first 9 ingredients in a non-reactive bowl and mix well - you may need to get dirty and use your fingers to get the proper consistency :)!
- 2. Refrigerate for about 1 hour to allow marinade to set.
- 3. Place one wonton wrapper in front of you on a 'diamond' angle - so one of the points is pointing directly at you.
- 4. Add a small dollop of the shrimp mixture (a bit bigger than a quarter) to the center of your wonton wrapper. Do not overfill or your wontons will be hard to seal properly.
- 5. Dipping your index finger in water, trace the exposed edges of the wonton wrapper. This is what will make it stick together. Try not to get it too wet, just enough to moisten it.
- 6. Fold the edge of the wonton wrapper closest to you (that diamond point) over the dollop of shrimp and join it with the corresponding point on the other edge, pinching the wrapper together firmly.
- 7. Using your index fingers, seal the edges of the wrapper on either side of the joined points, making a triangle 'pouch'. Avoid having air bubbles inside the wonton or it will rupture when boiled.
- 8. Turn the triangle pouch around so the center point is once again facing you
- 9. Moisten the top edge of the right point of the triangle, then gently bend the left and right points together firmly pinching the left point on top of the right.
- 10. Repeat until you have used all the shrimp mixture - about 30 dumplings.
- 11. Cooking dumplings: - If Deep Frying - cook in hot vegetable or peanut oil for 4-5 mins or until golden brown. - If Boiling - place the dumplings into boiling water (with a drizzle of sesame oil) for about 5 mins from fresh or 8-10 mins from frozen. - If Steaming - about 5-6 minutes from fresh or 10 mins from frozen.
MOM'S WONTON
I recently learned to make homemade won tons from my mother. They can be deep fried as an appetizer, but I prefer them in a rich, homemade chicken broth with baby bok choy or other leafy greens. Extras will freeze well for later enjoyment.
Provided by edna
Categories Appetizers and Snacks Pastries
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- In a large skillet, cook the ground pork over medium heat until no longer pink.
- In a large mixing bowl, combine the shrimp, ground pork, green onions, ginger, and water chestnuts. Mix in the cornstarch, garlic salt, and sugar. Mix in the dry sherry, chili oil, soy sauce, and sesame oil.
- Place about one teaspoon 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, sealing them closed with egg whites.
- Meanwhile, bring a large pot of water to boil. Carefully place won tons into boiling water without crowding. (Work in batches if necessary.) When the wontons float to the surface, add a cup of cold water and allow the water to come to a boil again. Then remove from the boiling water.
Nutrition Facts : Calories 373.7 calories, Carbohydrate 45.7 g, Cholesterol 117.4 mg, Fat 8.3 g, Fiber 1.5 g, Protein 26.4 g, SaturatedFat 2.5 g, Sodium 835.7 mg, Sugar 0.4 g
SHRIMP WONTON WITH SWEET MAYONNAISE SAUCE
Steps:
- 1. Peel and de-vein shrimps, then dice. Combine it with the onion, shallot, oil, salt and pepper in a bowl. Cover and refrigerate for 30 minutes.
- 2. Fill and shape wonton. Meanwhile heat oil in pan until the surface shimmer slightly. Add wontons in batches and cook until light browned, about 2 minutes. Remove wonton and place on napkin lined plate to drain oil. Serve over with sweet mayonnaise sauce.
- 3. Make eight serving, 4 pieces each.
- While shrimp is marinating, prepare sauce
- 1. Combine all ingredients in a microwave safe bowl and mix thoroughly.
- 2. Microwave on high for 2 minutes. Every 30 second, stop microwaving and stir mixture with a spoon to prevent it from overheating or separating. Continue the process until sauce is smooth and sugar has fully melted.
- 3. Set aside to cool. When completely cooled, cover with plastic wrap and refrigerate. Serve chilled with wonton.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
PORK AND SHRIMP WON TONS
A steaming bowl of won tons is welcome in any season, and making them at home is a fairly easy process. Purchase a package of high-quality won ton skins, which are available everywhere, and then it's just a matter of filling and folding them. Once they hit boiling water they cook for just 2 minutes. The filling - usually a simple mixture of well-seasoned minced meat - may be prepared hours ahead and chilled. This somewhat spicy pork and shrimp filling is particularly delicious, with plenty of ginger and Chinese garlic chives.
Provided by David Tanis
Categories main course
Time 1h
Yield About 30 wontons
Number Of Ingredients 18
Steps:
- Put pork and shrimp in a chilled mixing bowl. Season with salt and pepper and mix briefly with chopsticks, wet hands or wooden spoons. Add rice wine, soy sauce, sugar, ginger, garlic, bean paste, serrano chiles and garlic chives. Mix well to incorporate. Pan-fry a small flat patty in a small amount of oil to check seasoning; taste and adjust. Transfer mixture to a small container, cover and chill at least 30 minutes, or longer if you have time, up to 24 hours.
- To prepare wontons, remove a few wonton skins from package and lay them on dry work surface. Put 1 teaspoon filling in the center of each square skin. Paint edges of square lightly with egg. Gently fold one side over the other, pinching edges together. You should a have a folded rectangle. Now pull the lower corners in toward each other and pinch together to make the traditional curved wonton shape. Place wontons 1 inch apart on a baking sheet or platter. Dust lightly with cornstarch and refrigerate, uncovered, until ready to cook.
- Bring a large pot of well-salted water to a boil. Meanwhile, put a small handful of spinach leaves and about 2 tablespoons cilantro in each person's deep wide soup bowl. When water is boiling, drop about 10 wontons into pot and cook for 2 minutes. Remove with wire bamboo spider (or a large fine-meshed sieve with a handle) and divide among bowls. Repeat with remaining wontons. Pour about 11/2 cups hot broth over each serving. Drizzle with red pepper oil if desired.
Nutrition Facts : @context http, Calories 169, UnsaturatedFat 2 grams, Carbohydrate 26 grams, Fat 3 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 1 gram, Sodium 396 milligrams, Sugar 2 grams, TransFat 0 grams
SHRIMP WONTONS WITH SWEET SAUCE
Yummy little appetizers that are fried crisp with a sweet dipping sauce. You could also opt to make little beggar purses and steam them to put in a soup. Great for OAMC too. :)
Provided by 2Bleu
Categories < 30 Mins
Time 30m
Yield 30 Wontons, 10 serving(s)
Number Of Ingredients 21
Steps:
- WONTONS: Mix filling ingredients together thoroughly. Refrigerate mixture for 1 hour.
- SAUCE: In a small saucepan, heat pineapple juice with the green onion. Simmer until green onion is tender.
- Run the peaches and marmalade through a food processor till chopped very fine. Add to saucepan. Add remaining ingredients and simmer, stirring occasionally, until heated through and reduced to your desired thickness.
- Meanwhile, Remove filling from fridge and place a spoonful into the center of each wonton wrapper. Lightly wet half of the edges of the wrappers with water. Fold the wrapper over the filling, forming a half moon (or triangle for square wonton wrappers) and seal completely. NOTE: you can freeze the wontons at this point for OAMC).
- Over low to medium heat 2 tablespoons oil (more if/as needed) into a skillet. Fry wontons (in batches) until golden brown, about 1-2 minutes per side. Remove and drain on paper towels. Season with salt if desired. Serve with dipping sauce.
- If freezing, thaw to room temperature before frying.
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