DESSERTS USING WONTON WRAPPERS RECIPES

Name: Wonton Soup
Prep time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 2/3 lb. ground pork; 2 tsp. soy sauce; 2 tsp. Chives, thinly sliced; 1 tsp. rice wine vinegar; 1 tsp. cornstarch; 1 tsp. grated ginger; 1 garlic clove; 1/2 tsp. crushed red pepper flakes; 1/2 tsp. sesame oil; 1 package square wonton wrappers; 1/4 c. water; 4 c. chicken broth; 2" piece of peeled ginger; 2 tsp. soy sauce; 2 garlic cloves, smashed; 1/4 tsp. sesame oil; 2 tbsp. Sliced green onions, for garnish

EASY WONTON SOUP RECIPE - HOW TO MAKE WONTON SOUP - DELISH

Easy Wonton Soup Recipe - How to Make Wonton Soup - Delish image

This easy recipe from Delish.com makes for some quick and delicious homemade wontons.

Provided by Lena Abraham

Categories dairy-free weeknight meals dinner

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 4

Number Of Ingredients 17

Ingredients

2/3 lb. ground pork
2 tsp. soy sauce
2 tsp. Chives, thinly sliced
1 tsp. rice wine vinegar
1 tsp. cornstarch
1 tsp. grated ginger
1 garlic clove
1/2 tsp. crushed red pepper flakes
1/2 tsp. sesame oil
1 package square wonton wrappers
1/4 c. water
4 c. chicken broth
2" piece of peeled ginger
2 tsp. soy sauce
2 garlic cloves, smashed
1/4 tsp. sesame oil
2 tbsp. Sliced green onions, for garnish

Steps:

In a large bowl, mix pork, soy sauce, chives, vinegar, cornstarch, ginger, garlic, red pepper flakes and sesame oil until fully incorporated. Using your finger, wet the edges of wonton wrapper with water. Place half a tablespoon of pork filling in the center of the wonton wrapper. Fold wonton in half diagonally to create a triangle, and seal the edges. Fold the two identical corners in on each other and press again to seal. Repeat until all wonton wrappers are filled. Bring all soup ingredients to a boil. Simmer on low for 10 minutes, then remove ginger and garlic cloves and bring it back to a boil. Lower in wontons and cook for 10 minutes more. Serve into bowls and garnish with green onions.

WONTON TACO CUPS RECIPE | REE DRUMMOND - FOOD NETWORK

Wonton Taco Cups Recipe | Ree Drummond - Food Network image

Provided by Ree Drummond : Food Network

Categories main-dish

Total Time 30 minutes

Cook Time 10 minutes

Yield 12 taco cups

Number Of Ingredients 12

Ingredients

2 tablespoons salted butter, melted
12 wonton wrappers
One 15-ounce can black beans, drained and rinsed
One 4-ounce can diced green chiles, drained
2 teaspoons chili powder
Juice of 1/2 lime
1/2 cup grated Monterey Jack cheese
1/2 small avocado, diced
1/3 cup pico de gallo
1/4 cup sour cream
Hot sauce, if desired
1/4 cup fresh cilantro leaves

Steps:

For the wonton cups: Preheat the oven to 375 degrees F.
Brush 12 cups of a mini muffin pan with the butter. Fit 1 wonton wrapper into each cup, folding the sides as needed.
In a small bowl, toss together the beans, green chiles, chili powder and lime juice. Spoon some of the bean mixture into each cup, about a heaping tablespoon each. Bake until the filling is warmed through, about 12 minutes. Remove the pan and top each cup with a pinch of cheese. Return the pan to the oven and continue to bake until the cheese is melted and the wontons are golden, another 5 minutes.
For the toppings: Let the taco cups cool in the pan for a minute or two. Transfer the taco cups to a platter and top each with some avocado, pico de gallo, a small dollop of sour cream, hot sauce, if using, and cilantro.

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WONTON SOUP RECIPE | EMERIL LAGASSE | FOOD NETWORK

Note: If you plan on saving any of this soup for leftovers, you might consider cooking the wontons in a separate pot of boiling water before adding them to the broth for serving. Because the wontons themselves are coated with cornstarch, they will make the soup cloudy, thick, and starchy, if allowed to sit in the soup for any length of time. You won't have this problem, however, if you choose to serve the soup immediately.
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Add the sliced bok choy, mushrooms, and bamboo shoots to the broth and cook for 2 to 3 minutes. Using your hands or a slotted spoon, gently add the prepared wontons to the simmering broth. Increase the heat slightly so that the broth returns to a gentle simmer. Cook, stirring occasionally (very gently), until the wontons float and the pork filling is cooked through, about 5 minutes. Serve immediately.

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Note: While working with the wonton wrappers, keep the opened package covered in plastic wrap and a towel as you're working on each wonton. They dry out quickly!In the bowl of a mixer (or you can do it by hand,) mix together the cream cheese, green onions, and Sriracha/hot sauce until totally combined (scrape the mixer bowl if necessary.)In a separate bowl, mix together the egg and water. One at a time, assemble the wontons: place approximately 1/2 teaspoon mixture on on corner of a wonton wrapper. Use your finger to "paint' the egg wash all around the edges of the wrapper. Roll the wrapper on a diagonal, starting with the cream cheese corner and stopping when half the wrapper is rolled and the cream cheese mixture is inside. Bring up the two ends and use the egg wash to stick them together. Allow the remaining pointed end to naturally tuck backward. (The wontons should resemble tortellini.)As you work, place the assembled wontons under plastic wrap or a light towel to keep them from drying.Heat 2-3 inches of oil in a large saucepan or medium skillet to just under 350 degrees (you don't want the oil too hot or it will burn the wontons! Experiment with a spare sheet of wonton wrappers to check.About 4 to 5 at a time, fry the wontons for about 45 seconds to 1 minute, flipping carefully midway through to make sure they brown evenly. Remove it when you still think it could stand to slightly, brown a teeny bit more (because it will slightly brown in the seconds after you remove it from the pan!)Drain the wontons on a paper towel and serve them with teriyaki sauce, hoisin sauce, etc. If you'd like to make your own sauce, Mix together the sauce ingredients above. Taste and amounts as needed.**It's good to wait 5-10 minutes before serving the wontons, as the cream cheese filling can be quite hot.

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