Best 5 Vegan Wontons With Apricot Mustard Sauce Recipes

VEGAN WONTONS WITH APRICOT-MUSTARD SAUCE

Steps:

• Sauce: Combine ingredients in a small sauce pan and cook over medium heat, stirring frequently. Transfer to a small serving bowl, let cool. (Microwave in a small serving bowl, much easier, but stir often).
• Wontons: In a large skillet, heat 2 tablespoons of the oil over medium-high heat and saute mushrooms until soft and lightly browned. Stir in cashews, scallion, carrot, garlic, ginger, and soy, and cook 5 more minutes until fragrant. Set aside to cool slightly, then transfer to a food processor and pulse until cashews are finely ground and mixture is somewhat smooth.
• Place 2 teaspoons os the mushroom mixture in the center of each wrapper and moisten the edges of the wrapper with water. As you fold the wrapper in half to enclose the filling, squeeze out as much air as possible to avoid air pockets. If you want to be fancy, fold little pleats along the curved side of the dumpling before pinching together to seal. Just make sure it is sealed so you don't get leaks.
• Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. When hot, arrange dumplings in the skillet without overcrowding them. Cook for a few minutes until the bottom sides are lightly browned, checking gently with a spatula.
• Being VERY careful to avoid spattering oil, slowly add hot water to reach a depth of 1/2 inch. cover immediately and cook for about 5 minutes, or until all the water has evaporated. Flip the dumplings and cook another few minutes in the remaining oil, until the other side is lightly browned as well.
• OR: For steamed dumplings, place in a steamer basket and cook, covered, over steam for 15 minutes. Check periodically and add more water to the bottom of the steamer if necessary.

GLAZED HAM WITH APRICOT MUSTARD SAUCE

Steps:

• Preheat oven to 375, with rack in lowest position. Line a large roasting pan with aluminum foil; place roasting rack in pan.
• With a sharp knife, trim fat, leaving a 1/4-inch thick layer. Lightly score fat in a diamond pattern (do not cut into meat). Place ham, fat side up, on rack; roast 1 hour.
• Meanwhile, in a small saucepan, combine jam and mustard (they can be mixed and refrigerated up to 1 day ahead). Transfer 1/2 cup mixture to a small bowl to glaze ham. Set aside saucepan with remaining mixture.
• After 1 hour, brush ham with glaze. Repeat every 15 minutes until brown and shiny, and an instant read thermometer inserted in the thickest part, avoiding bone, registers 130, about 1 hour more (if glaze starts to burn, tent ham with buttered foil). Discard unused glaze. Remove ham from oven; cover loosely with buttered foil to keep warm. Temperature will then rise another 5-10 degrees.
• Bring jam mixture in saucepan to a boil. Carve ham. Serve with sauce.

CAJUN CHICKEN BITES WITH APRICOT MUSTARD SAUCE

Steps:

• Combine all dry ingredients in a small bowl or plastic bag and stir or shake to mix well. Sprinkle chicken pieces with spice rub and let stand for about 30 minutes.
• To make apricot mustard sauce, combine preserves and mustard in a small saucepan over low heat; stir to mix and heat gently until the preserves melt and are thoroughly blended with the mustard. Set aside to cool.
• Heat butter and oil in sauté pan or skillet over medium high heat, add chicken pieces and sauté until just done, about 5 minutes. Remove with slotted spoon and drain briefly on paper towel.
• Serve hot with apricot mustard dipping sauce.

GINGERSNAP CRUSTED HAM WITH APRICOT MUSTARD SAUCE

Steps:

• Preheat oven to 325°.
• To prepare ham, line a broiler pan with foil. Trim fat and rind from ham. Score outside of ham in a diamond pattern. Place ham on prepared pan. Bake at 325° for 1 hour. Remove the ham from oven, and cool slightly. Increase oven temperature to 375°.
• Combine 2 tablespoons preserves and 2 tablespoons mustard, stirring with a whisk. Combine the sugar and crumbs. Brush preserves mixture over ham.
• Carefully press crumb mixture onto preserves mixture (some crumb mixture will fall onto pan). Bake at 375° for 45 minutes or until a thermometer registers 145°.
• Place ham on a platter; let stand 15 minutes before slicing.
• To prepare sauce, combine 1 1/2 cups preserves and remaining ingredients in a small saucepan. Bring to a boil; cook 5 minutes. Serve sauce with ham.

FRIED WONTONS WITH MUSTARD SAUCE

Steps:

• Combine the ingredients for the mustard sauce in a small bowl and mix well. Set aside.
• Mix filling ingredients together in a medium bowl. Beat the egg with the water in a small bowl.
• To assemble the wontons, brush the edges of each wrapper with the egg wash. Place 2 teaspoons of the filling into each wrapper. Fold the wonton in half to make a triangle. Press to seal the edges securely. Bring the two corners along the base of the triangle in toward each other, overlap them, and press to seal securely. Transfer to a parchment-lined sheet pan and refrigerate until ready to fry.
• Fry the wontons in a deep saucepan of hot oil (325 degrees F) until golden brown. Remove to a sheet pan lined with paper towels to drain.
• Serve hot with the mustard sauce.