Shrimp Wontons Ww Recipes

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Spray a muffin tin with cooking spray; line cups with 1 wonton wrapper each.
• Combine shrimp, water chestnuts, mayonnaise, 2 tablespoons green onions, sesame oil, ginger, and salt in a bowl. Spoon mixture into the wonton wrappers.
• Bake in the preheated oven until edges are dark brown, about 18 minutes. Remove wontons from muffin tin; garnish with the remaining green onions.

Steps:

• Heat ground pork in sesame oil, cooking it and separating it until no longer pink. Stir in the garlic and ginger and saute for a moment. Add chopped shrimp and saute until opaque. Transfer mixture to a bowl and with a wooden spoon or your hands work in soy sauce, rice vinegar, broth and coriander; season with salt and crushed red pepper.
• To fill: Put 1/2 teaspoon filling in center of each wonton skin. Wet one edge only. Gather top edge over and pleat and press down as you go. (Can be frozen on parchment lined baking pan; when solid, place in freezer bags).
• To cook: Heat 1/8 teaspoon vegetable oil in a nonstick skillet. Fry the wontons in a single layer until brown on one side, about a minute. Pour off most of the fat. Return skillet to heat and add 1/4 to 1/3 cup water or broth. When liquid is steaming, cover the skillet, and time the cooking for 2 minutes or until filling is heated through. If you make wontons in advance, reheat in a steamer

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.

Steps:

• To prepare filling, chop shrimp and place in medium bowl. Stir in 1 egg white, scallions, salt, pepper, scallions, ginger and garlic.
• To assemble wontons: place wonton skins on work surface and then place 1 teaspoon of filling in the center of each skin; brush edges with remaining egg white and fold diagonally to form a triangle. Press edges to seal (if desired join the two bottom edges, one over the other, sealing with egg white or leave s triangles).
• In a pot of boiling water cook wontons for 1 minute. Remove with a slotted spoon to a serving bowl and sprinkle with soy sauce (or add to chicken broth, seasoned with soy sauce for won ton soup).

Steps:

• Put wontons in mini muffin tins.
• Brush lightly with butter.
• Bake at 350 degrees for 5-10 minutes, until slightly golden brown.
• Mix remaining ingredients.
• Spoon into wontons.
• Put all on a serving tray and microwave 1 minute before serving.

Steps:

• Mix all broth ingredients and bring heat in a saucepan.
• Meanwhile, make wontons by laying a wonton wrapper down and placing the shrimp in the middle with the back of it facing the edge. Wet your finger with water and wet edges. Fold edges together and pinch to seal.
• Fold all 3 points together and wet them to fuse them.
• Heat broth to a low boil and add wontons. Boil for 4 minutes. Top with green onion.

Steps:

• Set oven to 350 degrees F.
• Lightly spray mini-muffin pan with non-stick cooking spray.
• With a pastry brush, brush one side of each wonton wrapper with melted butter.
• Press wonton buttered side up into muffin cup; bake 8 minutes, or until edges turn a light golden brown.
• Remove the pan from oven.
• Meanwhile, reserve 24 shrimp.
• Finely chop remaining shrimp.
• Combine the cream cheese, garlic, Worcestershire sauce in a bowl; blend well.
• Stir in chopped shrimp, green onions, carrot and Mozzarella cheese.
• Using a small scoop, fill each wonton cup with a rounded scoop of cream cheese mixture; top with reserved shrimp.
• Bake for 5 minutes, or until wontons are golden brown, and the filling is bubbly around the edges.