Best Goat Cheese Wontons Recipes

CHICKEN AND GOAT CHEESE WONTONS

Steps:

• Chop all ingredients, except the wonton wrappers, into a very fine mince. This is a good one for your food processor.
• Fold small amount into center of wonton wrapper. Seal all edges with water.
• Fry, a few at a time, at 350 degrees, approx 3 minutes. Drain on paper towel.

GOAT CHEESE WONTONS

Steps:

• In a small bowl, combine the cheese, herbs, garlic, salt and pepper. Beat egg and water., Place 1 tablespoon cheese mixture in the center of a wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with egg; roll up tightly to seal., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry wontons, a few at a time, for 30-60 seconds on each side or until golden brown. Drain on paper towels.

FRIED AVOCADO WONTONS WITH GOAT CHEESE & CILANTRO AIOLI

Steps:

• Couldn't be easier: stuff a wonton wrapper with a little scoop of avocado and goat cheese. Seal with as little water as possible, and the fry in hot oil. Serve with cilantro aioli dipping sauce. These are easy to assemble in advance, and then fry when ready. They keep well in a covered container in the fridge. Infusing Aioli Aioli is very easy to make, all you need is a large bowl, whisk, and muscle power. Of course, a food processor or blender will do it for you. Cilantro Aioli Recipe Beat the egg yolk with the lemon. Toss it into a medium-sized bowl with the lemon juice & salt. Add the olive oil by the teaspoon and beat with a whisk until the olive oil is completely combined. The mixture should be yellow, frothy, and opaque. You want to beat it until all the droplets of olive oil have disappeared. Repeat this process-adding a teaspoon, then beating to emulsify it-until you've added about 1/4 cup of the oil. As you go, the mixture should begin to turn a creamy yellow, and become more and more opaque. When you've added 1/4 of a cup of oil by the spoonful, your emulsion should be off to a really good start. It should coat the back of a spoon, but should still be pretty thin. Start to drizzle the oil in, beating it as you go to incorporate it completely. Go slowly, and be patient. If you add the oil too fast, or dump it in all at once, the oil will overwhelm the emulsion you've built and it will separate. After a minute or two of drizzling and beating, the aioli should start to look very creamy. Now it is time to flavor. What will knock the socks? Chopped garlic, fresh herbs, another squeeze of lemon, some saffron threads? You decide! Use within 3 days or so. *Would be amazing with crab! You can really do all kinds of stuffings with these

GOAT CHEESE WONTONS WITH TOMATO-HERB SALSA

Steps:

• 1. TO MAKE THE SALSA: In a food processor, pulse all of the ingredients until pureed. Cover and refrigerate until ready to serve, up to 4 hours. 2. TO MAKE THE WONTONS: Line a baking sheet with waxed paper. In a medium bowl, mash the goat cheese, bread crumbs, garlic, and pepper with a rubber spatula until combined. Place a wonton wrapper on a work surface, with the points at 12, 3, 6, and 9 o'clock. Brush the edges of a wonton wrapper with cold water. Place 1 teaspoon goat cheese mixture on the bottom third of the wrapper. Fold over the top point of the wrapper to meet the bottom point, enclosing the filling in a triangle shape. Press the edges of the wrapper to seal. Place on the waxed paper. Repeat with the remaining filling and wrappers. (The wontons can be prepared up to 4 hours ahead, covered, and refrigerated.) 3. Preheat the oven to 200°F. Line a baking sheet with paper towels. In a deep Dutch oven, melt vegetable shortening to a depth of 2 to 3 inches and heat it to 365°F. In batches, without crowding, deep-fry the wontons, turning once, until golden brown, about 1 1/2 minutes. Keep the wontons warm in the oven while frying the rest. Using a wire-mesh skimmer, transfer to the paper towels to drain. Serve warm, with the salsa.