Recipes

[Mom2Dogs]

Has anyone made any appetizers using wonton wrappers?

I am thinking of the ham and pineapple filling with a bit of pizza sauce...just wondered if anyone has either made them or  ate them...thanks

[lynnie61]

@Mom2Dogs   I've made them with crab and cream cheese.  I baked them but spritzed with olive oil.  Folded into triangles.  They were so good.  One of my friends makes them in the air fryer, I baked mine.  I really haven't tried many different toppings though.  

As good as the crab Rangoon's from our local Chinese take out!    

I'll be curious to see more replies.  

[Mom2Dogs]

@lynnie61   I have 2 young kids that will be at the house next week for our family Christmas, I was hoping the pizza style appetizer was something they would eat or at least try.

[lynnie61]

I bet the pizza toppings would be good, and liked by kids!

[sabatini]

@Mom2Dogs, are you averse to frying them? It's not hard to do, and yummy for a special occasion.

You can also cook them just as you would cook pot stickers.

Besides your ham & pineapple, taco meat is nice, or even a sort of cheeseburger filling.

For kids, a non spicy Asian pork filling is delicious too. I have a recipe for that if you're interested. It's what I made for my own kids about a half a million years ago.

Enjoy your party!

[Mom2Dogs]

@sabatini   Sure, I would love your recipe...frying did not occur to me...I am a recipe follower and as I understand the wrappers are prebaked, add the toppings and bake again.

Taco meat had occureed to me as my husband could spice his up to his liking.

thank you

[deepwaterdotter]

I made these for an appetizer table at a work meeting.  They are made in a mini-muffin pan:

24 wonton wrappers

1 lb ground pork sausage

1/2 cup chopped onion

1 cup shredded cheddar cheese

1 1/2 cups shredded Monterey Jack cheese

1 cup ranch dressing (I use blue cheese for an extra tang)

Gently press a wonton into the sides and bottoms of mini-muffin tin cups.  Spray with PAM.   Bake in 350 degree oven to brown, 6-7 minutes.

Fry crumbled sausage and onion in nonstick skillet.  Drain grease.  Stir in cheeses and dressing.

Fill cups with meat mixture and press to set.  Bake in 350 degree oven until filling is sizzling, 10-15 minutes.  Serve warm.  

[Mom2Dogs]

@deepwaterdotter. Thank you, sounds good. 

[sabatini]

@Mom2Dogs, hi again.

I got this kid friendly recipe about 40 years ago, off the back of a package of Golden Dragon wonton skins. My kids were little & loved these, & always helped w/ the folding.

I'd sometimes prepare the filling the day before we assembled the wontons.

*To make ahead, lay the flat on a cookie sheet & freeze, then gently place into a Ziploc baggie.
Do not defrost before frying.

Wontons

wonton filling:

2 pkgs won ton skins
1 pound ground pork
1 small can water chestnuts, (finely minced)
1/2 medium yellow onion, (finely diced)
2 stalks green onion, (finely minced)
2 Tbsp soy sauce
dash pepper
1/4 tsp garlic powder
1 Tbsp. sesame oil
1 tsp cornstarch
1 Tbsp sake or dry sherry

Directions:

Saute meat in small amount of oil until browned & crumbly. Strain excess grease. Add diced water chestnuts and yellow onion; season w/ soy sauce, garlic powder & pepper, & cook for 1 to 2 minutes. Stir in cornstarch dissolved in sake, add green onion & cook for 1 minute.
COOL.
Wrap a teaspoon full in a wonton skin, folding diagonally & sealing edges w/ a dab of water or beaten egg white.
Lay a damp kitchen towel over wontons as you assemble them.

For an appetizer:
Deep fry until golden, or steam for about 5 minutes. Serve w/ your favorite dipping sauce.

For wonton soup:
Gently drop wontons into simmering rich chicken stock & cook for 3 - 5 minutes. Season broth w/ 1/2 tsp sesame oil, & a dash of rice vinegar,optional. Add some slivered green onions for garnish.

[BklynKinsey]

I use wonton wrappers to make my pierogies.  Boil potatoes and use a ricer to eliminate clumps, mix with sauteed onions, farmer's cheese.  Fill and seal closed.  Drop in boiling water briefly until they float to top.  Then they are sauteed in butter.  I got this from an old Gourmet magazine years ago.  The wonton wrappers make the pierogies very tender and not doughy.