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Posts Tagged ‘wontons’

by Sarah Steimer

I’m not the wonton-frying master that Caitlin is, but these turned out really nice and crisp – and reminded me almost exactly of apple dumplings.

  • 1/2 Granny Smith apple or another tart apple, cut into 1-inch-by-1/2-inch cubes
  • 1/2 teaspoon cinnamon
  • 1 tablespoon brown sugar
  • 15 wonton wrappers
  • vegetable oil

Toss the apple cubes in the cinnamon and brown sugar. Working one at a time, wet the edges of the wontons and place one apple cube in each. Seal the wrapper tightly. I folded my square wontons in half and then just wrapped the “wings” around the apple a bit more.

Add enough vegetable oil (or canola oil or another frying oil) to fill the pan about 1/2-inch deep. Heat the oil, checking it by flicking water at the oil. If the water pops in the oil, it should be hot enough.

Frying the wontons softens the apples to a really perfect texture: somewhere between not too crunchy and not too mushy.

Place only as many wontons in the pan as can sit comfortably. Flip after about 10-15 seconds with either a slotted spoon or tongs. When both sides have turned golden brown, transfer the wontons to a paper towel to drain.

For the salted caramel sauce:

  • 1/2 cup granulated sugar
  • 3 tablespoons butter
  • 1/4 cup sour cream
  • 1 teaspoon kosher or sea salt

Heat the sugar in a small saucepan over medium-low heat until the sugar melts, whisking constantly. Once the sugar has liquefied and begins to boil, stop whisking and add the butter. Whisk until the butter has melted then remove from heat. Add the sour cream and salt, mixing until smooth.

Let the sauce cool before transferring it to a container. The sauce can be refrigerated for up to two weeks and heated before use.

Makes 15 wontons and about 3/4 cup of caramel sauce.

Sauce recipe adapted from: The Chew

* 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

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.

Read Full Post »

by Caitlin Saniga

Use whatever fresh herbs you have for the wonton filling. I used a combination of dill and basil. And I served the wontons with kalamatta olives. Hummus and a nice leafy salad would fill out the meal nicely.

For the wontons:

  • 2 tablespoon finely chopped white onion
  • 1 tablespoon white wine vinegar
  • 1/2 pound ground chuck
  • 2 tablespoons crumbled feta
  • 1 clove garlic, smashed and minced
  • 1 tablespoon fresh herbs (any combination of basil, chives, dill, mint or oregano)
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 30 round wonton wrappers

For the sauce:

  • 1/2 cup plain yogurt
  • juice from 1/2 lemon
  • 1 clove garlic, smashed and minced
  • 1 tablespoon fresh dill, minced
  • 1/4 teaspoon salt

For these wontons, I molded the meat mixture into an oblong shape and placed it at the center of the wrapper. I folded the wrapper in half, sealed it and used a bit of extra water to reinforce a series of small folds along the edges.

To make the wontons:

In a small dish, marinate the onions in the white vinegar for 10 minutes. Once they’re ready, transfer them to a medium bowl and use your hands to combine them with the beef, feta, garlic, herbs, salt and pepper.

Assemble the wontons by placing a rounded teaspoonful of the meat 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 don’t have fresh dill, dried dill will fill in just fine. Instead of a tablespoon, use a teaspoon.

To make the sauce:

Combine all of the ingredients in a small bowl and whisk to combine.

Serve the wontons hot with the dill yogurt sauce on the side.

Makes 30.

* 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 Sarah Steimer

These are to die for. The onions are sweet, yet savory. The au jus is definitely optional. It’s good with or without.

  • 1 large sweet onions, cut into quarters then sliced thin
  • 1/2 tablespoon butter
  • 1/2 tablespoon olive oil (neither this nor the butter need to be exact)
  • salt and pepper
  • 1/2 tablespoon Worcestershire sauce
  • leaves from 3-4 springs thyme (or about 1/2 teaspoon dried thyme)
  • 1 small dried bay leaf
  • 1/2 teaspoon sugar
  • 1/4 cup beef OR vegetable broth (if you want to go legitimately vegetarian)
  • 1/4 cup finely shredded mozzarella cheese

    If you want to make these ahead, you can freeze them after you fold and seal them. Just place them on a baking sheet (not touching) until they freeze. Then place them in a well-sealed bag or other container and place them back in the freezer. When you’re ready to cook them, you don’t even have to worry about letting them thaw.

  • 10-12 wonton wrappers

Heat a medium-to-large sauté pan. When warm, add the butter and oil. Let the butter melt before adding the onions. Stir the onions so they are coated in the butter and oil, then add the Worcestershire sauce, thyme, bay leaf (be careful not to crush the bay leaf, you do not want pieces of it in your food), sugar and broth.

Turn the heat up to high to bring the liquid to a boil. Bring the heat back down to medium and let the liquid cook off and the onions caramelize — about 20 minutes.

Remove the onions from the heat and discard the bay leaf. Let the onions mostly cool before tossing the onions in the mozzarella.

Lay out the wonton wrappers. Working one at a time, wet the edges of the wrappers with water and spoon about a tablespoon’s worth of the onion-cheese mixture in each. Fold over to make a triangle and seal the edges well.

Continue until all the wontons are made.

Heat more olive oil in a pan, just enough to cover the bottom. Add the wontons to the pan so they are sitting up on the folded edge, with one corner straight up in the air — not laying on their side. Let the bottoms brown. Add enough water to cover about 1/3 of the wontons and cover the pan. Let the wontons steam for about 2-3 minutes.

Remove the lid and let the water cook out while the wontons crisp back up a bit on the bottom. Remove the wontons with a spatula (they may stick a little, but I didn’t have much trouble).

For the au jus:

  • 1/2 cup beef broth
  • 1 teaspoon Worcestershire sauce
  • 1 clove garlic, minced

Combine all ingredients and heat in the microwave for about 30 seconds. Serve with the warm wontons.

Makes 10-12 wontons.

Recipe adapted from: Iowa Girl Eats

* 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 »

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 »

by Caitlin Saniga

These wontons are super-sweet, so instead of filling them with just jelly, I added a raspberry to each to add natural sweetness.

  • 12 round wonton wrappers
  • about 1/3 cup berry jelly (Raspberry, blackberry or strawberry will do.)
  • 12 small raspberries
  • vegetable oil
  • 1/4 cup water
  • 1/8 cup sugar
  • 1/2 cup peanut butter

If you have leftover peanut butter sauce, save it and use it on ice cream or waffles!

Lay out the wonton wrappers on a clean, dry surface. Add about 1 teaspoon jelly and a raspberry to the center of each wrapper. Wet your fingertip and run it along the edge of each circle. Fold each circle and half and press the edges to seal. Use more water if necessary. Next, create 4 small folds along the edge of each wrapper, and use wet fingertips to reinforce each fold. Set the wontons aside.

Pour vegetable oil into a large pan so that it’s about 1/2 inch thick. Place the pan over medium heat and heat the oil 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.

To prepare the peanut butter sauce. Heat the water and sugar in a small pan over medium-low heat. When the sugar has dissolved, stir in the peanut butter with a wire whisk until the peanut butter is entirely incorporated and creamy. Serve the sauce in a bowl, or drizzle it over the wontons. Serve immediately.

Makes 4 servings, 3 wontons per person.

*Dynamic Duo is our nod to the sandwich staple during the back-to-school season of September. Click here for all of our alternative PB&J uses.

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by Caitlin Saniga

Heat up the marinara sauce while the wontons are frying. That way everything is warm when you take your first bite of crispy, ooey-gooey awesomeness.

  • 4 ounces fresh mozzarella, cut into 1/4-inch cubes
  • 1/4 cup roasted red and/or orange peppers (from a jar or from scratch), cut into 1/4-inch pieces
  • 1 scallion, green part chopped finely
  • 2 teaspoons chopped fresh parsley
  • 1 clove garlic, minced
  • salt and pepper to taste
  • 20 wonton wrappers
  • canola oil
  • water
  • 1 cup marinara sauce

It's OK if one or two spoons of this stuff make their way to your mouth instead of the wonton.

In a small bowl, toss together the cheese, pepper, scallion, parsley and garlic. Season with salt and pepper.

Spread out the wonton wrappers on a dry surface, such as a table or counter top. Scoop about a heaping teaspoonful of cheese mixture onto each wonton wrapper.

There's a fine line between too little filling and too much filling. You'll just have to find out what it is on your own!

Fill a small bowl with water. Wet a brush or your finger and use it to moisten the edges of one of the wonton wrappers. Fold the wrapper in half to form a triangle, and press the edges to seal it. Repeat until each wonton is sealed.

Preheat the oven to 200 degrees. Line a baking sheet with about 3 layers of paper towels, and place the baking sheet in the oven.

Just... wow. Enjoy this moment when it comes.

(You’ll transfer your finished wontons to the sheet to keep them warm while you fry the rest.)

Heat oil in a medium skillet over medium-low heat. (Put on an apron and use a large lid as a shield if need be. The oil gets hot and tends to splatter when you add the moistened wontons.) To test whether the oil is ready for frying, dash a couple of drops of water over the oil. If the oil crackles, it is ready. Working in batches, use a slotted spoon to place wontons into the hot oil. (I cooked the wontons 4 at time.) Cook them until the underside is golden, about 1 minute. Flip and cook until the other side turns golden, about another minute. Transfer the finished wontons to the baking sheet in the oven.

Serve warm with marinara sauce for dipping.

Makes 20.

P.S. Who thinks I should start doing my own instructional videos for simple preparation (like how to roast a red pepper)?

*Throughout December, “Merry and Bites” will feature finger foods with seasonal flair. All of them can be found here. Happy holidays!

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