Best 6 Arizona Juan Tons Wontons Recipes

FRIED WONTONS

Steps:

• Start by making the filling. Simply combine the ground pork, chopped scallions, sesame oil, soy sauce, wine (or sherry), sugar, oil, water, and white pepper in a bowl. Whip everything together by hand for 5 minutes or in a food processor for 1 minute. You want the pork to look a bit like a paste.
• To make the wontons, take a wrapper, and add about a teaspoon of filling. Overstuffed wontons will pop open during the cooking process and make a mess. Use your finger to coat the edges with a little water (this helps the two sides seal together).
• For shape #1:
• Fold the wrapper in half into a rectangle, and press the two sides together so you get a firm seal. Hold the bottom two corners of the little rectangle you just made, and bring the two corners together, pressing firmly to seal. (Use a little water to make sure it sticks.)
• Shape #2:
• Fold the wonton in half so you have a triangle shape. Bring together the two outer corners, and press to seal (you can use a little water to make sure it sticks).
• Keep assembling until all the filling is gone (this recipe should make between 40 and 50 wontons). Place the wontons on a baking sheet or plate lined with parchment paper to prevent sticking.
• At this point, you can cover the wontons with plastic wrap, put the baking sheet/plate into the freezer, and transfer them to Ziploc bags once they're frozen. They'll keep for a couple months in the freezer and be ready for the fryer whenever you're ready.
• To conserve oil, use a small pot to fry the wontons. Fill it with 2 to 3 inches of oil, making sure the pot is deep enough so the oil does not overflow when adding the wontons. Heat the oil to 350 degrees, and fry in small batches, turning the wontons occasionally until they are golden brown.
• If you have a small spider strainer or slotted spoon, you can use it to keep the wontons submerged when frying. This method will give you the most uniform golden brown look without the fuss of turning them. Remove the fried wontons to a sheet pan lined with paper towels or a metal cooling rack to drain.
• To make one or all of the sauces, simply mix the respective ingredients in a small bowl, and you're ready to eat!

GIANT WON TONS

Steps:

• In a large frying pan, brown the beef in 2 tablespoons vegetable oil over medium heat. Mix in water chestnuts, onion, celery, and Worcestershire sauce until combined; there is no need to cook the vegetables. Season to taste with salt and pepper.
• Place one tablespoon of the beef mixture into the center of each wonton wrapper. Fold the sides of the wrapper over the filling, and then roll the wrapper up around the filling egg roll style.
• In an electric deep fryer or a heavy saucepan, heat oil to 375 degrees F (190 degrees C). Deep fry rolls until their wrappers are golden brown; fry in batches to maintain an even temperature. Once cooked, place the rolls on paper towels to drain. Serve warm.

CRISPY WONTONS

Steps:

• Combine pork, water chestnuts, green onions, soy sauce, cornstarch, salt and ginger in medium bowl; mix well. Place 1/2 teaspoonful pork mixture in center of each wonton skin. Fold wonton skin over filling to form a triangle. Turn top of triangle down to meet fold. Turn over; moisten 1 corner with water. Overlap opposite corner over moistened corner; press together firmly.
• Heat oil in wok or large saucepan over medium-high heat to 375 degrees F. Deep-fry wontons, a few at a time, 2 to 3 minutes, or until brown and crispy. Drain on paper towels. Serve warm with ketchup and mustard or sweet & sour sauce, as desired.

STEAMED PORK WONTONS

Steps:

• The 8 ounces pork loin should be ground together with 1 ounce of fatback or suet.
• Blanch bamboo shoots for 1 minute in boiling water; drain, pat dry and mince finely.
• In a large bowl, combine pork, bamboo shoots, sesame oil, rice wine, cornstarch, egg white, salt, sugar and pepper until well mixed.
• Form into 30 1-inch balls.
• Trim the corners of won ton wrappers to form circles; cover with plastic wrap to prevent them from drying out.
• To assemble, place a meatball in the center of each wrapper and bring up sides, to form an open topped basket.
• Flatten the top of each meatball with a butter knife dipped in water and flatten bottoms of dumpling so they stand upright.
• Place on a lightly oiled plate and set in bamboo steamer or on an inverted heatproof bowl or trivet set in a wok filled with 2 inches of boiling water.
• Cover and steam for 5 to 8 minutes or until done.
• Serve hot.

CRISPY BAKED WONTONS

Steps:

• In a large skillet, cook the pork, turkey and onion over medium heat until meat is no longer pink; drain. Transfer to a large bowl. Stir in the water chestnuts, soy sauce, egg substitute and ginger., Position a wonton wrapper with one point toward you. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place 2 heaping teaspoons of filling in the center of wrapper. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with water; press to seal. Repeat with remaining wrappers and filling., Place on baking sheets coated with cooking spray; lightly coat wontons with additional cooking spray. , Bake at 400° for 10-12 minutes or until golden brown, turning once. Serve warm, with sweet-and-sour sauce if desired. Freeze option: Freeze cooled baked wontons in a freezer container, separating layers with waxed paper. To use, reheat on a baking sheet in a preheated 400° oven until crisp and heated through.

CRISPY WONTONS

Steps:

• Combine pork, water chestnuts, green onions, soy sauce, salt, cornstarch and ginger in a medium bowl; mix well.
• Place a half teaspoon of the pork mixture in center of each wonton skin.
• Fold wonton skin over filling to form a triangle.
• Turn top of triangle down to meet fold.
• Turn over; moisten one corner with water.
• Overlap opposite corner over moistened corner; press firmly.
• Heat oil in wok or large saucepan over medium-high heat to 375F/190C.
• Deep fry wontons, a few at a time, 2 to 3 minutes, or until golden brown and crispy.
• Drain on paper towels.
• Serve warm with “Asian Dipping Sauce” (recipe on Recipezaar) or catsup and hot mustard or sweet& sour sauce, as desired.