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wonton recipe

12 years ago

I have a wonton recipe that calls for Ranch Dressing but i don't like Ranch. What can i substitute with. This is not wontons for soup, it's an appetizer.

Comments (7)

lyndaluu2
12 years ago
What are you putting in the wontons?
It would make a difference what kind of sauce or dip you make for them.

Linda
ann_t
12 years ago
I'm pretty sure than isn't traditional. LOL!

Are you looking for the filling or a sauce to serve with the Won Tons?

I make a pork filled wonton and serve it in a spicy chili sauce.

I serve these as an appetizer/dim sum.

Here is a link that might be useful: Homemade Wontons
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Pimento cheese spread and wonton wrapers, not together.
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Stacie - instead of having pimiento cheese spread, why not have it as a hot dip? We loved this with Triscuits! BAKED PIMENTO CHEESE DIP 1-1/2 cups mayonnaise 1 (4 oz.) jar diced pimiento, drained 1 tsp. Worcestershire sauce 1 tsp. finely grated onion 1/4 tsp. ground red pepper 1 (8 oz.) block extra-sharp Cheddar cheese, shredded 1 (8 oz.) block sharp Cheddar cheese, shredded Garnish: chopped parsley Stir together first 5 ingredients in a large bowl; stir in cheeses. Spoon mixture into a lightly greased 2-quart or 11- x 7-inch baking dish. Bake at 350Â° F. for 20 minutes or until dip is golden and bubbly. Garnish, if desired. Here's an egg roll recipe for you too: SHRIMP AND PORK EGG ROLLS 1/2 lb. ground pork 2 Tblsp. freshly grated ginger 1/4 tsp. salt 1 medium head of cabbage, finely shredded 5 or 6 green onions, chopped 3 or 4 large carrots, grated 3 or 4 stalks of celery chopped 1 cup of mushrooms chopped 1/2 lb. cooked salad shrimp 3 Tblsp. hoisin sauce 3 Tblsp. soy sauce 1/2 tsp. salt Egg roll wrappers Vegetable oil for frying Mandarin Orange Sauce, Thai Peanut Sauce, or another Asian sauce for dipping Brown the pork and add the 1/4 tsp. salt and fresh ginger for seasoning. Remove the meat from the pan and set aside. Cook the cabbage, green onion, carrot and celery until it is wilted and crisp-tender. Add the seasoned cooked meat, shrimp, and mushrooms. Stir in the hoisin sauce, soy sauce, and 1/2 tsp. salt. Place a mound of filling on the center of egg roll wrappers. Fold the left corner across the filling then roll the filing. Turn the top and bottom corners up and down respectively. Roll to wrap the egg roll into a tight cylinder. Cook the egg rolls in hot oil until the outsides are brown. BakerÂs note: These can be cooked in hot oil in a saucepan on the stovetop. Make sure that the oil is about two-inches deep and 350Â° to 375Â° F. If the first egg roll does not cook rapidly enough, turn the heat up. (Slowly cooked egg rolls will be greasy.) To bake place on a greased cookie sheet and bake at 400Â° F. for 15-20 minutes or until browned. Recipe from The Prepared Pantry.
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RECIPE: Wonton wrappers
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GINGER'S SAUSAGE STARS (4-5 dozen) 1 pkg wonton wrappers Vegetable oil 1 lb cooked, crumbled pork sausage 1 1/2 cups grated Cheddar 1 1/2 cups grated Monterey Jack 1 cup ranch dressing One 2.25 oz can sliced black olives, drained 1/2 cup chopped red bell pepper Preheat oven to 350Â°. Lightly grease mini muffin tins & press 1 wonton wrapper into each cup. Brush with the oil. Bake 5 minutes until golden. Leave oven on. Remove wontons from the tins. Blot cooked & crumbled sausage dry with paper towels. combine sausage, cheeses, dressing, olives & red pepper. Place baked wonton wrappers on a cookie sheet. Fill with the sausage mixture & bake for 5 minuts o until bubbly.~~ From Culinary Masterpieces. SAUSAGE FLOWERS Wonton cups are filled with a flavorful cheese and sausage mixture, then baked. Topped with a dollop of sour cream and a sprinkling of green onions, these lovely appetizers will be the first to disappear! Impressive, yet easy to make! Prep Time: approx. 25 Minutes. Cook Time: approx. 10 Minutes. Ready in: approx. 35 Minutes. Makes 24 servings Printed from Allrecipes, Submitted by Teresa -------------------------------------------------------------------------------- 1 pound ground Italian sausage 1/2 cup shredded Monterey Jack cheese 1/2 cup shredded Colby cheese 1 cup salsa 24 (3.5 inch square) wonton wrappers 3/4 (16 ounce) container sour cream 1 bunch green onions, chopped 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a miniature muffin pan. 2 Place ground Italian sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and remove from heat. 3 Stir Monterey Jack cheese and Colby cheese into the warm sausage to melt. Stir in salsa. 4 Gently press wonton wrappers into the prepared miniature muffin pan so that the edges are extending. Place a heaping tablespoon of the sausage mixture into each wonton wrapper. 5 Bake 10 minutes in the preheated oven, or until wonton edges begin to brown. 6 Transfer baked filled wontons to a serving platter. Dollop each with approximately 1 tablespoon sour cream. Sprinkle with green onions.
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Vegetarian wontons
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Comments (3)
Are you trying to fix the ones you made or are you looking for a different recipe? Are they fried or steamed, or fried and steamed? If you want to use the ones you already made, you could treat them like ravioli and heat them in a tomato based sauce. The strong flavors and acid of the tomato sauce will complement the cream cheese. Just don't heat them too much or stir into the sauce or they'll fall apart. If you're looking for a different recipes, then you've gotten some good suggestions. You could also cut the cream cheese with ricotta to keep it cheesy but a firmer, less rich version.
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Wonton Soup Cont'd
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Comments (17)
summersrhythm_z6a: My mom's soup consists of chicken broth, egg noodles (purchased and pre-prepared before placing into broth), sliced black mushrooms and napa cabbage....topped with sliced char siu pork (a staple for our family) and a splash of sesame oil. My cheat: Top Ramen noodles cooked w/ 1/2 of the seasoning packet + canned chicken broth + napa + sesame oil. :)
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angelaid
12 years ago
Depends on the filling. I like sweet and sour sauce with my pork or shrimp wontons.
rob333 (zone 7b)
12 years ago
I was so hoping Ann would post! I love that filling. I couldn't find it even after looking. Don't know why I couldn't, but I couldn't. Best stuff ever!
doucanoe
12 years ago
This is my favorite won ton recipe. I like them fried as an appetizer.

Crispy Fried Won Tons
from Ã¢ÂÂMadame WongÃ¢ÂÂs Long Life Chinese CookbookÃ¢ÂÂ

1/2 lb ground pork
1/2 tsp salt
1 T soy sauce
1 T sherry
4 water chestnuts, finely chopped
1 scallion, finely chopped
1/2 egg, well beaten
2 leaves of bok choy, blanched and chopped fine (I leave this out)
Won ton wrappers
2-4 c oil for frying

Combine pork with salt, soy sauce, sherry, water chestnuts, scallion, egg and bok choy. Mix well.

Put 1 teaspoon of the pork filling in center of each won ton wrapper. Fold in half diagonally, then bring two corners together in front. Dab corners with a bit of water and press together.

Heat oil to 400F in wok. Deep fry in small batches for about 3 minutes or until golden brown and crispy. Serve with sweet and sour sauce and/or Chinese hot mustard.

Linda
Jaktup
12 years ago
Did someone say wonton? My secret addiction. Did you know you can put ANYTHING in a wonton and fry it and it is just wonderful? These are tried and true. The pork/shrimp filling can be boiled for soup, or fried. Either way is great. I suggest you fry a small amount of the mixture in a pan to taste test first to adjust seasoning. I was lucky enough to have a brother marry a Korean and a sister marry someone from Viet Nam.

Wonton Soup/Fried Wontons (follow part one only)

PART ONE:
(one pound ground turkey can be substituted)
one pound each shrimp and ground pork
6 tablespoons oyster sauce
3 tablespoons sesame oil
1 cup each finely chopped onion and mushrooms

PART TWO: (put this in the bottom of each soup bowl)
fresh cilantro chopped (one pinch)
fresh scallions finely chopped (one pinch)
sesame oil (2-3 drops)
pepper to taste

Mix part one together and put one teaspoon size into a very thin wonton wrapper until all meat is wrapped. You can fry these in oil and serve as fried wontons.

For soup put part two into the bottom of soup bowls. Bring chicken stock to a boil in one pot. Boil the wontons in water in a second pot. Ladle out wontons into bowl after you drain them, ladle chicken stock over them. (if you boil the wontons in the soup stock, the soup stock turns cloudy) Enjoy.

Dipping Sauces:
Vietnamese Sauce
1/2 cup fish oil
1/2 cup water
1/2 cup white vinegar
Shaved carrots
Soy Sauce
1/2 cup soy sauce
Chopped cilantro
Chopped green onion

Canola oil, for frying
8 tablespoons cream cheese
3 tablespoons ricotta cheese
2 1/2 tablespoons powdered sugar (1 1/2 for mix, 1 tablespoon for garnish)
1 egg
3 tablespoons milk
10 thick egg roll skins
1 cup raspberries, fresh preferred
1 tablespoon ground cinnamon

Heat 1-inch of canola oil in large saute pan, to 325 degrees. In a bowl mix the cream cheese, ricotta, and 1 1/2 tablespoons sugar with a whip, until thoroughly blended.

Beat egg and milk together. Place 1 1/2 tablespoons of cheese mix in center back of egg roll skin and place 4 to 6 raspberries in the center of cheese mixture.

Brush egg wash around edges of skin, fold left and right sides of skin in 1/2-inch, and then roll from back to front, insuring that the roll is sealed.

Place in oil and cook both sides until golden brown. Let drain on paper towels for 2 to 3 minutes. Dust with cinnamon and sugar. Serve with whipped cream and raspberries, if desired. Makes 5 servings
Jaktup
12 years ago
Sorry about the post above. There are two different dipping sauces, one is Vietnamese, the other is Soy Sauce. I neglected to make a break in between the two.

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