For the Crabby Cream Cheese Wontons:
1 quart oil for deep-frying
2 (8 ounce) packages cream cheese, softened
1 (12 ounce) package imitation crabmeat
2 tablespoons soy sauce
2 teaspoons sesame oil
3 tablespoons Worcestershire sauce
1 bunch green onions, finely chopped
1 (14 ounce) package wonton wrappers
2 egg whites
Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
In a medium bowl, mix together cream cheese, imitation crabmeat,
soy sauce, sesame oil, garlic, Worcestershire sauce and green onions.
Place approximately 1 teaspoon of the cream cheese mixture in the center of each wonton wrapper.
Place egg whites in a small bowl. Using the fingers, spread egg white over two edges of the wonton wrappers. Fold into triangles and press to seal edges.
In small batches, deep fry the wontons until golden brown, 2 to 4 minutes. Drain on paper towels and serve warm.
For the Sweet & Sour Dipping Sauce
1/2 cup rice vinegar
3/4 cup brown sugar
2 tablespoons ketchup
2 teaspoons red chile flakes (more or less to taste)
1/2 cup plus 1 tablespoon water
1 tablespoon corn starch
1/2 cup fresh pineapple chunks or canned chunks, drained (Instead of chunks of pineapple, I did pineapple juice)
and water in a small saucepan and bring to a simmer over medium-high heat, whisking to combine until sugar is dissolved. Combine remaining tablespoon water and corn starch in a small bowl and whisk with a fork to form a slurry. Whisk into sauce
and bring to a boil. Allow to cool while you form the crab Rangoon.
2 tablespoons lime juice
1/2 cup soy sauce
1/2 cup canola oil
2 tablespoons sesame oil
1/3 cup plus 2 tablespoons light brown sugar
3 heaping tablespoons freshly grated ginger
2 minced garlic cloves or 2 teaspoons jarred minced garlic
2 boneless, skinless chicken breasts (I doubled my recipe and did 4 breasts)
12 wonton wraps
Nonstick cooking spray
1 tablespoon sesame seeds
About 6-8 cups of chopped romaine lettuce
1 medium red onion, thinly sliced
Place all ingredients for the dressing in a jar with a tight-fitting lid and shake well.
Place the chicken in a zip lock freezer bag and add about 1/4 of the dressing; close bag and squeeze to coat chicken. Marinate in refrigerator for about 2 hours. Store remaining dressing in fridge until needed.
Cut wontons in half diagonally. Spray a baking sheet with nonstick cooking spray and lay wontons in a single layer. Spray with cooking spray, then sprinkle with a small amount of kosher salt and the sesame seeds. Bake at 375 for 8-10 minutes or until golden brown and crispy.
Grill chicken on a grill or in a grill pan until done. (I cooked mine in our cast iron skillet)
Place the lettuce and onions in a bowl and add the chicken. Break up about 3/4 of the wontons and add to the salad. Drizzle with the dressing and toss to coat. Serve with remaining unbroken wontons.
- 1 lb ground pork
- 2 chopped green onions
- 1 tablespoon soy sauce
- 2 teaspoons rice wine vinegar
- 1 teaspoon sesame oil
- 1/2 clove crushed garlic
- 1 egg
- 1 tablespoon cornstarch
- 1 pinch salt (be careful the soy sauce is already quite salty)
- 1/4 teaspoon pepper
- 2 (10 ounce) packages wonton wrappers
Ingredients for dipping sauce
- 8 ounces soy sauce
- 1/2 teaspoon freshly grated ginger
- 2 tablespoons rice vinegar
- 1 chopped green onion
1 Mix all ingredients together, by hand, in a large bowl.
2 Fill wonton wrappers with approximately 1-1 1/2 teaspoons filling.
3 Fold Wonton over the filling making a half-moon shape Press edges and moisten with a little water for better adhering.
4 Saute in Peanut oil on medium heat till bottoms are golden.
5 Serve immediately with some dipping sauce.
6 For dipping sauce – measurements are given but you could wing it like this: 2 parts soy sauce, 1 part rice vinegar, a little grated ginger and some chopped green onion. (Beware the sauce is salty, maybe use a lower sodium soy sauce for this)
(The Recipe that I used says Add enough chicken broth to barely cover wontons and to Cover and simmer approximately 8 minutes, I left mine crispy)
I found this new website for Recipes: http://www.food.com/ It’s Pretty awesome! I found the Recipe I am about to share with you and I also found P. F. Chang’s Chicken Lettuce Wraps Recipe on there, and Tilapia Parmesan Recipe as well…3 recipes that I would recommend to anyone especially the Lettuce wraps, and the Dumplings were pretty darn good too!
1 (12 ounce) package wonton wrappers
- 1 lb peeled and deveined medium shrimp, washed and dried
- 2 tablespoons minced fine carrots
- 2 tablespoons minced fine green onions
- 1 teaspoon minced fresh ginger
- 2 tablespoons oyster sauce
- 1/4 teaspoon sesame oil
- 1 cup soy sauce
- 1 ounce white vinegar
- 1/2 teaspoon chili paste (I used Sriracha sauce)
- 1 ounce sugar
- 1/2 teaspoon minced fresh ginger
- sesame oil
- 1 cup water
- 1 tablespoon cilantro leaf
Take ½ lb.of shrimp and mince fine in a food processor.
Take the other ½ lb.and dice small.
Combine rest of ingredients.
With a small spoon, place about ½ oz.of mixture into wonton wrapper.
Moisten outside edge. Fold corner to corner (opposite and seal). Top should look like cross. Place on a plate covered in refrigerator until ready to serve.
Combine sauce ingredients and mix very well.
Fill soup pot with water. Bring water to a boil, then down to slight boil.
Line bottom of Chinese steamer with light coat of vegetable oil or non-stick spray. Place dumplings in steamer. Cover and steam 7-10 minutes. Dumplings should be firm with internal temperature of 160 degrees.
Serve in steamer or on plate. Place 2 oz. of sauce in small bowl for dipping.
I got this Recipe from Steamy Kitchen, but she used chocolate. I was going to use chocolate. But had to do it different. So someone suggested using Nutella…So I went with that. I have never had, or tried Nutella until I made this recipe…It’s damn good stuff, and these are damn good wontons. The crunchy from the wonton the chocolatey, hazelnut flavor from the Nutella and then top it off with powdered sugar = Heaven!
1 tablespoon water
12 wonton wrappers, defrosted (keep wrappers covered with damp towel)
1/2 Tablespoon of Nutella
Confectioners’ sugar, for sprinkling
In a small bowl, whisk together the egg and water to make an egg wash. On a clean, dry surface, lay one wrapper down with a point toward you, like a diamond. Place 1/2 tablespoon of Nutella near the top end of the wrapper. Brush a very thin layer of the egg wash on the edges of the wrapper. Fold the bottom corner of the wrapper up to create a triangle and gently press to remove all air from the middle. Press the edges to adhere the sides. Make sure the wrapper is sealed completely. Repeat with the remaining wrappers. Keep the folded Nutella wontons covered under plastic wrap or a damp paper towel to prevent them from drying.
In a wok or medium pot, pour in two inches of oil. Heat the oil to 350°F (180°C) and gently slide a few of the Nutella wontons into the hot oil. Make sure you don’t crowd the wontons too much. Fry 1 1/2 minutes, then flip and fry another minute until both sides are golden brown and crisp.