MINI WONTONS RECIPES

Steps:

• Bring chicken broth to a boil in a large pot.
• Smash the sliced ginger with the side of a knife to bring out the flavor and add to the pot with the garlic, cover and cook 5 minutes.
• Add the bok choy and partially cook 5 minutes, then add the frozen wontons and mushroom, simmer for 2 to 3 minutes, until the wontons are heated through and bok choy is tender and wilted.
• Stir in soy sauce and sesame oil.
• Divide soup in four bowls. Garnish with fresh scallions.

Steps:

• Preheat the oven to 350 degrees.
• Spray a muffin tin with non-stick cooking spray.
• Add a wonton wrapper to each muffin tin, making sure the sides stick up on the sides of the muffin tin compartments.
• Lightly brush the wonton wrappers with vegetable oil.
• Bake the wontons in a 350 degree oven for 4-5 minutes until the corners begin to turn golden brown.
• Line a baking sheet with parchment paper.
• Once wonton wrappers have finished baking, remove them from the muffin tins and place them onto a parchment lined baking sheet.
• In a skillet, brown sausage. 1-2 minutes before you are finished, add red bell pepper to the skillet and finish cooking the sausage and pepper together.
• To a large mixing bowl, add prepared ranch dressing, sausage and pepper mixture, shredded cheese, and chopped green onions. Stir to combine all ingredients.
• Spoon the cheesy ranch sausage mixture into wonton cups, about ¼ cup of mixture per cup.
• Bake for 5-10 minutes in a 350 degree oven until warmed through and the cheese is melted.