Shrimp Wontons 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:

• 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:

• 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.

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.

Steps:

• Heat oven to 375°F Place 12 wonton wrappers side by side on sheet of waxed paper. Brush both sides of wrappers with 1 tablespoon oil. Pleat edges of wrappers; place in 12 ungreased mini muffin cups, pressing in bottom and up sides. Repeat with remaining wonton wrappers, oil and additional 12 mini muffin cups.
• Bake 5 to 8 minutes or until golden brown and crisp.
• Stir cream cheese to soften. Spoon 1 teaspoon cream cheese into each cup. Top with 3 to 5 shrimp.
• Bake 1 minute longer or until cream cheese is soft. Remove wontons from pan; place on serving platter. Top each with 1/2 teaspoon plum sauce. Sprinkle with chives.