Post by Deleted on Aug 29, 2012 16:44:58 GMT -7
I made a bunch of wontons and thought I would share how I did it. They are easy to make, can be made in a huge variety of ways, are very filling and DELICIOUS!! I added a couple of tips at the bottom...
FILLINGS I USED...
Shrimp Wontons: ***makes 60
2 can baby shrimp (drain and mince well)
4 green onions (sliced thin and minced well)
7 medium white mushroom (mince well)
24oz cream cheese (room temp)
3/4 cup white sugar
Crab Wontons:***makes 60
2 cans REAL crab meat (drain and mince well)
4 green onions (slice thin and mince well)
7 medium white mushrooms (mince well)
24oz cream cheese (room temp)
3/4 cup white sugar
Mushroom Wontons:***makes 35
8oz pack of white mushrooms (minced well)
4 green onions (slice thin and mince)
16oz cream cheese (room temp)
1/3 cup white sugar
NOW...there are other recipies, these are the ones I used the other night and they were gobbled down by all.
combine ingredients in a bowl and use immediately
place a rounded teaspoon of mix in middle of wonton wrapper, dip finger in water and wet all 4 inner edges and fold in half
press edges stating at top point and being careful to press out air but not ingredients, they can now be cooked or frozen.
bring oil to a high heat BEFORE adding wontons. Make sure there is enough that they will float.
Remove from oil and place seperated on papertowel to drain.
***TIPS***
~Place raw wontons on parchment or wax paper while making the entire batch
~cover raw wontons with a towel to keep from drying out.
~lay gently in layers when freezing to make thawing and using later easier.
~Be VERY careful when turing in oil to prevent rupturing and spilling filling.
~when edges turn golden, remove from oil, they will brown more and continue to cook more even after removed!!
ENJOY!!!
FILLINGS I USED...
Shrimp Wontons: ***makes 60
2 can baby shrimp (drain and mince well)
4 green onions (sliced thin and minced well)
7 medium white mushroom (mince well)
24oz cream cheese (room temp)
3/4 cup white sugar
Crab Wontons:***makes 60
2 cans REAL crab meat (drain and mince well)
4 green onions (slice thin and mince well)
7 medium white mushrooms (mince well)
24oz cream cheese (room temp)
3/4 cup white sugar
Mushroom Wontons:***makes 35
8oz pack of white mushrooms (minced well)
4 green onions (slice thin and mince)
16oz cream cheese (room temp)
1/3 cup white sugar
NOW...there are other recipies, these are the ones I used the other night and they were gobbled down by all.
combine ingredients in a bowl and use immediately
place a rounded teaspoon of mix in middle of wonton wrapper, dip finger in water and wet all 4 inner edges and fold in half
press edges stating at top point and being careful to press out air but not ingredients, they can now be cooked or frozen.
bring oil to a high heat BEFORE adding wontons. Make sure there is enough that they will float.
Remove from oil and place seperated on papertowel to drain.
***TIPS***
~Place raw wontons on parchment or wax paper while making the entire batch
~cover raw wontons with a towel to keep from drying out.
~lay gently in layers when freezing to make thawing and using later easier.
~Be VERY careful when turing in oil to prevent rupturing and spilling filling.
~when edges turn golden, remove from oil, they will brown more and continue to cook more even after removed!!
ENJOY!!!
