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Posts Tagged ‘wantons’

by Caitlin Saniga

This recipe was inspired by some leftover cream cheese icing and a sweet potato I didn’t know what to do with. Don’t you love using what you have?

Wontons:

  • 1 medium sweet potato
  • 1 teaspoon orange zest, from 1 orange
  • 2 tablespoons orange juice, from 1 orange
  • 1/2 teaspoon vanilla
  • 1/8 teaspoon cinnamon
  • 1 teaspoon honey
  • 24 wonton wrappers
  • canola oil

Cream cheese frosting sauce:

  • 2 ounces cream cheese, room temperature
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons unsalted butter, cut into pieces, room temperature
  • 3/4 cup confectioners’ sugar

For these fried wontons, I decided to go with the simple one-fold method. When they were finished, they almost looked like little empenadas. Heyyy… maybe there’s a guide idea there.

To make the wontons:

Preheat the oven to 400 degrees. Line a baking sheet with foil. Prick the sweet potato all over with a fork, and place it on the baking sheet. Bake the sweet potato for 30 minutes or until it has softened and the skin starts to pull away. Let the sweet potato cool for 5 to 10 minutes before pulling away the peel. Cut it into pieces and add it to the bowl of a food processor.

Add the orange zest, orange juice, vanilla, cinnamon and honey to the bowl of a food processor. Pulse until there aren’t any bumps in the mixture. Adjust seasonings if necessary.

Assemble the wontons by placing a rounded teaspoonful of the sweet potato mixture in the center of each wonton wrapper. Use a wet fingertip to trace the edge of the wonton wrapper, fold the wonton as desired and press the wet edges to seal. Repeat this process with the remaining wrappers.

Pour canola oil into a large pan so that it’s about 1/2 inch thick. Place the pan over medium heat and let it sit until it’s hot, about 5 minutes. In the meantime, prepare a cooling rack by covering it with paper towels.

To check whether the oil is hot enough, you can carefully flick a few drops of water at the oil. If they sizzle and pop immediately, the oil’s ready.

Add 6 of the wontons to the pan, and allow them to cook until they bubble up and turn-golden brown on the bottoms, no more than 20 seconds. Flip the wontons and cook for no more than 20 seconds longer. Using a pair of metal tongs, transfer the wontons to the cooling racks. Repeat these steps to finish the wontons.

If you can’t tell by now, I’m a big fan of frying wontons. I’m not super into deep-fried vegetables or fried chicken, but I love a good crispy wonton.

To make the cream cheese frosting sauce:

In the bowl of an electric mixer, beat the cream cheese and vanilla until light and creamy, about 2 minutes. With the mixer on medium speed, add the butter, beating until incorporated.

Reduce the mixer speed to low. Gradually add the sugar, beating until incorporated. Transfer the frosting to a small microwave-safe container and warm it in the microwave 10-30 seconds, until it’s soft and somewhat runny.

Serve warm alongside wontons.

Makes 24.

* Want One? is our October guide that pays homage to the wonton, a traditionally steamed, fried, baked or boiled dumpling that can be filled with an array of goodies. We’ll feature meatless, meat-full and dessert renditions.

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by Caitlin Saniga

For this meatless wonton, I chose a handful of autumn veggies: kale, carrots, mushrooms and green onions. The funny thing is: Sarah and I came up with this guide theme because we both had some leftover wonton wrappers we needed to use. We had no idea it would spark so much creativity! What would you put inside a wonton wrapper?

Wontons:

  • 4 ounces baby bella mushrooms, wiped clean
  • 1 large carrot, trimmed and peeled
  • 1 large kale leaf, sliced very thinly
  • 1 large clove garlic, trimmed and peeled
  • 3 green onions, chopped finely
  • 1/2 teaspoon toasted sesame seeds
  • 1 tablespoon olive oil
  • salt
  • 24 wonton wrappers
  • canola oil

Dipping sauce:

  • 1 teaspoon sesame oil
  • 2 tablespoons low-sodium soy sauce
  • 2 teaspoons rice wine vinegar
  • 2 teaspoons Dijon mustard
  • 1 tablespoon olive oil
  • 1 garlic glove, peeled and smashed
  • 1/2 teaspoon ground ginger
  • pinch of cayenne
  • 2 teaspoons toasted sesame seeds

I experimented with folding styles for these wontons, pressing three edges of a circle wonton together to create a triangular dumpling. You could also simply fold a circle in half over the filling and press to seal.

To make the wontons:

Put the mushrooms, carrot and garlic in the bowl of a food processor. Pulse several times until the ingredients are finely chopped. Transfer to a small bowl, and mix in the kale, green onions, olive oil and a few dashes of salt.

Assemble the wontons by placing a rounded teaspoonful of the mushroom mixture in the center of each wonton wrapper. Use a wet fingertip to trace the edge of the wonton wrapper, fold the wonton as desired and press the wet edges to seal. Repeat this process with the remaining wrappers.

Pour canola oil into a large pan so that it’s about 1/2 inch thick. Place the pan over medium heat and let it sit until it’s hot, about 5 minutes. In the meantime, prepare a cooling rack by covering it with paper towels.

To check whether the oil is hot enough, you can carefully flick a few drops of water at the oil. If they sizzle and pop immediately, the oil’s ready.

Add 6 of the wontons to the pan, and allow them to cook until they bubble up and turn-golden brown on the bottoms, no more than 20 seconds. Flip the wontons and cook for no more than 20 seconds longer. Using a pair of metal tongs, transfer the wontons to the cooling racks. Repeat these steps to finish the wontons.

The potent mix of flavors in the ginger-sesame sauce would also be great with pasta or stir-fry. It’s lick-the-bowl-clean good!

To make the sesame-ginger sauce:

Place all of the ingredients except for the sesame seeds in the bowl of a food processor. Pulse until the ingredients have thoroughly combined, about 10 seconds. Pour the sauce into a small dish and top with the toasted sesame seeds.

Serve immediately.

Makes 24.

* Want One? is our October guide that pays homage to the wonton, a traditionally steamed, fried, baked or boiled dumpling that can be filled with an array of goodies. We’ll feature meatless, meat-full and dessert renditions.

Read Full Post »