WONTON CUP RECIPE APPETIZERS RECIPES

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WONTON RAVIOLI RECIPE: HOW TO MAKE IT - TASTE OF HOME



Wonton Ravioli Recipe: How to Make It - Taste of Home image

I created this recipe as a quick yet elegant meal. But it works well as an appetizer, too. You can substitute ingredients to your liking.—Jenny Johnson, White Bear Lake, Minnesota

Provided by Taste of Home

Categories     Appetizers

Total Time 40 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield 44 appetizers.

Number Of Ingredients 10

1 pound ground beef
1/3 cup chopped onion
1/2 teaspoon minced garlic
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
88 wonton wrappers
2-3/4 cups shredded part-skim mozzarella cheese
2 tablespoons butter, melted
Grated Parmesan cheese, optional
Spaghetti sauce, warmed

Steps:

  • In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink, 5-7 minutes; crumble beef; drain. Stir in oregano and basil. , Preheat oven to 350°. Place 8 wonton wrappers on a greased baking sheet; top each with 1 tablespoon meat mixture and 1 tablespoon mozzarella cheese. Moisten edges with water; top with another wonton wrapper. Press edges with a fork to seal. Repeat with remaining wrappers, meat mixture and cheese. , Brush wontons with butter. Sprinkle with Parmesan cheese if desired. Bake until golden brown, 10-12 minutes. Serve with spaghetti sauce.

Nutrition Facts : Calories 86 calories, FatContent 3g fat (1g saturated fat), CholesterolContent 12mg cholesterol, SodiumContent 135mg sodium, CarbohydrateContent 10g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 5g protein. Diabetic Exchanges 1/2 starch

WONTON FILLING RECIPE | MARTHA STEWART



Wonton Filling Recipe | Martha Stewart image

Provided by Martha Stewart

Categories     Ground Pork Recipes

Yield Makes enough to fill about 24 wontons

Number Of Ingredients 7

1/2 cup finely chopped Napa or Savoy cabbage
Coarse salt
6 ounces ground pork, not all lean
3 scallions, finely chopped
1 tablespoon finely chopped, peeled fresh ginger
1 teaspoon soy sauce
1 teaspoon toasted sesame oil

Steps:

  • In a medium bowl, toss cabbage with 1/2 teaspoon salt. Let stand 10 minutes. Wrap cabbage in a double layer of paper towels; firmly squeeze out excess liquid. Return cabbage to bowl; add pork, scallions, ginger, soy sauce, and sesame oil. Mix well with a fork. Refrigerate leftover filling up to 2 days.

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