Best 5 Won Ton Snacks Recipes

WON TON WRAPPER APPETIZERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a miniature muffin pan with cooking spray.
• Insert wonton wrappers into the muffin pan so as to form small cups. Bake 5 minutes in the preheated oven. Allow the baked wrappers to cool. Remove from the pan.
• In a medium bowl, mix the sausage, Monterey Jack, Cheddar, black olives and Ranch-style dressing. Fill the baked wonton wrapper cups with the mixture.
• Bake the filled wonton wrappers 10 to 15 minutes, until the sausage mixture is bubbly and slightly brown. Watch closely so the wonton wrappers do not burn.

CREAM CHEESE WONTONS

Steps:

• For the dipping sauce: Mix together the honey, soy sauce, Sriracha, vinegar and sesame oil in a small bowl and set aside.
• For the wontons: In the bowl of a mixer (or you can do it by hand), mix together the cream cheese, Sriracha and green onions until totally combined (scrape the mixer bowl if necessary). In a separate bowl, mix together the egg and 1/2 cup water.
• One at a time, assemble the wontons: Place approximately 1/2 teaspoon of the cream cheese mixture on one corner of a wonton wrapper. Use your finger to "paint" the egg wash all around the edges of the wrapper. Roll the wrapper on a diagonal, starting with the cream cheese corner and stopping when half the wrapper is rolled and the cream cheese mixture is inside. Bring up the 2 ends and use the egg wash to stick them together. Allow the remaining pointed end to naturally tuck backward. (The wontons should resemble tortellini.) As you work, place the assembled wontons under plastic wrap or a light towel to keep them from drying out.
• Heat 2 to 3 inches of vegetable oil in a large saucepan or medium skillet until a deep-fry thermometer inserted in the oil registers just under 350 degrees F. (You don't want the oil too hot or it will burn the wontons! Experiment with a spare sheet of wonton wrappers to check.)
• In batches of 4 or 5 at a time, fry the wontons for 45 seconds to 1 minute, flipping carefully midway through to make sure they brown evenly. Remove them when you think they still could stand to slightly brown a teeny bit more (because they will slightly brown in the seconds after you remove them from the pan!). Drain the wontons on a paper towel. Repeat with the remaining batches.
• It's best to wait 5 to 10 minutes before serving the wontons, as the cream cheese filling can be quite hot. Serve with the dipping sauce.

WONTON WRAPPER APPETIZERS

Steps:

• In a small skillet, cook sausage over medium heat until no longer pink; drain if necessary. Stir in onions; set aside. , Press wonton wrappers into greased miniature muffin cups; lightly brush with oil. Bake at 350° for 6-7 minutes or until golden brown. , Spoon 1 rounded tablespoon of sausage mixture into each cup; top with 1 tablespoon of cheese. Bake 3-4 minutes longer or until cheese is melted. Serve immediately.

WON TON SNACKS @ ASIAN SPICE DIPPING SAUCE

Steps:

• In food processor, finely chop the celery, carrot, garlic, onion and water chestnuts. They should be fairly small but not liquid.
• In large skilletr , combine ground pork and chopped vegetales. Cook until vegetables soft and the pork no longer pink. Cook until moisture evaporates, then stir in Thai peanut sauce and cook 5 minutes.
• Preheat over 350 degrees. Press wonton wrapper into each cup of mini muffin pans, with edges flaring out to side. Place one scoop of the meat mixture into each cup.
• Bake 12 minutes until outer edges of wrapper crisp and golden brown. I did not have the round won ton wrapper so used egg roll wrappers cut into 1/4's. Also, I made some in regular sized muffin pans with no problem.
• Asian dipping sauce.
• 1/2 cup orange juice.
• 3 tablespoons sugar.
• 3 Tablespoons soy sauce.
• 2 tablespoons lime juice.
• 1 tablespoon oil.
• 1 tablespoon balsamic vinegar.
• 1 teaspoon chili pepper flakes.
• 1 teaspoon salt.
• Mix all together.

WON TON APPETIZERS

Steps:

• In a medium sized bowl, mix the pork mince, garlic, shallots, egg (NOT the eggwhite) and water chestnuts.
• Add the soy sauce, sugar, corn flour and pepper. Mix well.
• Take one won ton wrapper and place a teaspoon of filling into the middle.
• Wrap the wrapper around the filling to form a parcel. Pinch the edges firmly together to seal.
• Repeat until either all of the wrappers or the filling is used.
• Bring the water and salt to boil in a saucepan. Dump half of the wontons into the water.
• Meanwhile, line two plates with kitchen paper.
• When the water is boiling again, use a slotted spoon to remove the wontons. Place them on one of the plates. Cover with a damp tea towel.
• Dump the other half of the wontons into the pot. When the water starts boiling again, remove the wontons and place on the other plate. Cover with another damp tea towel.
• Using the thin green end of the chive, take a wonton and tie a knot around the neck of the wonton. Carefully tighten. Use scissors and trim so that the ends are even. Place on serving plate.
• Repeat with remaining wontons.
• Serve warm with dipping sauces.
• For sauce 1: Mix in a bowl and serve.
• For sauce 2: Place the jam in a bowl and heat on low in the microwave for 30-45 seconds, or until soft.
• Add the sweet chilli sauce and fish sauce, combine and serve.