Best Italian Wontons Recipes

ITALIAN CHEESE WONTONS

Steps:

• In a large bowl, combine the first seven ingredients., Position a wonton wrapper with one point toward you. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place 1 tablespoon filling in the center of wrapper. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with water; press to seal. Repeat. Refrigerate for 30 minutes., In an electric skillet or deep fryer, heat oil to 375°. , Fry wontons, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels. Serve with marinara.

ZESTY ITALIAN WONTONS

Steps:

• Filling: In large skillet brown sausage and onion, breaking suasage into small pieces.
• Drain all fat from pan.
• Cool meat mixture.
• Stir in cheeses and parsley.
• Assembly: Place a rounded teaspoon of filling into one corner of wrapper.
• Moisten edges with water.
• Fold wrapper over and seal edges together forming a triangle.
• Bring two points over the center and cross.
• Moisten and press together.
• Cover and chill or freeze if not frying immediately.
• Fry wontons a few at a time in deep hot oil until golden brown.
• Drain on paper towels.
• Serve with warm marinara sauce.

ITALIAN WONTONS

Steps:

• In a frypan, cook sausage and onion, over medium heat until sausage is brown and onion is tender, stirring to break meat in small pieces; drain well, cool completely.
• Stir in mozzarella cheese, Parmesan and parsley.
• Place 1 rounded teaspoon of filling in wonton wrapper.
• Moisten edges of wrapper with water.
• Starting at one corner, fold the wrapper over filling, forming a triangle.
• Press to seal.
• Bring other two sides together.
• Cook in deep hot oil for 1-1/2 to 2-1/2 minutes, or until golden brown.
• Drain on paper towels.

LAYERED ITALIAN DIP WITH CRISP WONTONS

Steps:

• Heat oven to 400°F. Cut each wonton skin in half into 2 triangles. On 2 large ungreased cookie sheets, arrange wonton skins in single layer. Spray wontons with cooking spray. Bake about 6 minutes or until crisp; cool.
• In food processor, place beans, Parmesan cheese and dressing. Cover; process until smooth. Spread mixture in ungreased 9-inch microwavable pie plate or quiche dish.
• Top with pepperoni, pepperoncini peppers, cheese blend and oregano. Cover with microwavable plastic wrap.
• Microwave on High 1 1/2 to 2 minutes, turning pan once halfway through cooking. Serve with crisp wontons.

WEIGHT WATCHERS ITALIAN WONTONS

Steps:

• Preheat oven to 425°F Coat a large baking sheet with a good amount of cooking spray.
• Preheat oven to 425°F Coat a large baking sheet with a good amount of cooking spray.
• In a medium bowl, combine ricotta, pesto, peppers and mozzarella.
• In a medium bowl, combine ricotta, pesto, peppers and mozzarella.
• Place wonton wrappers on prepared baking sheet so wontons become saturated with oil. Place 1 tablespoon ricotta mixture onto center of each wrapper. Dip a finger into water and use it to moisten edges of wrapper; fold over one corner of wrapper to make a triangle and press sides together to create a seal (click here to see a video demonstration of this technique). If desired, create decorative lines along edges of wontons by pressing tines of a fork along bottom edge of each wonton.
• Place wonton wrappers on prepared baking sheet so wontons become saturated with oil. Place 1 tablespoon ricotta mixture onto center of each wrapper. Dip a finger into water and use it to moisten edges of wrapper; fold over one corner of wrapper to make a triangle and press sides together to create a seal (click here to see a video demonstration of this technique). If desired, create decorative lines along edges of wontons by pressing tines of a fork along bottom edge of each wonton.
• Bake until wontons are golden brown on edges and dough is just cooked through, about 5 to 7 minutes. Serve with marinara sauce for dipping. Yields 1 wonton and 1 tablespoon sauce per serving.
• Bake until wontons are golden brown on edges and dough is just cooked through, about 5 to 7 minutes. Serve with marinara sauce for dipping. Yields 1 wonton and 1 tablespoon sauce per serving.

CRISPY ITALIAN WONTONS RECIPE - (4.6/5)

Steps:

• Preheat oven to 425°F. Coat a large baking sheet with a good amount of cooking spray. In a medium bowl, combine ricotta, pesto, peppers and mozzarella. Place wonton wrappers on prepared baking sheet so wontons become saturated with oil. Place 1 tablespoon ricotta mixture onto center of each wrapper. Dip a finger into water and use it to moisten edges of wrapper; fold over one corner of wrapper to make a triangle and press sides together to create a seal. (If desired, create decorative lines along edges of wontons by pressing tines of a fork along bottom edge of each wonton.) Bake until wontons are golden brown on edges and dough is just cooked through, about 5 to 7 minutes. Serve with marinara sauce for dipping.

ITALIAN WONTONS

Steps:

• Bake the wontons in muffin pans sprayed with Pam for about 7 minutes or until slightly brown. Cook the Italian sausage and drain any fat off and pat with paper toweling. If necessary to break up the sausage, put in a food processor so the chunks of sausage are not too large. Put a tablespoon of the filling in the wontons. Bake until heated through. Mix all ingredients. You can make this ahead.

ITALIAN CHEESE WONTONS RECIPE

Steps:

• In a large bowl, combine the first seven ingredients.
• Position a wonton wrapper with one point toward you. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place 1 tablespoon filling in the center of wrapper. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with water; press to seal. Repeat. Refrigerate for 30 minutes.
• In an electric skillet or deep fryer, heat oil to 375°.
• Fry wontons, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels. Serve with marinara.
• Yield: 40 wontons.
• To Make Ahead: Prepare the wonton filling the day before. Fill the wontons the day of the party; cover with damp paper towels and plastic wrap and store in the refrigerator.
• Originally published as Italian Cheese Wontons in Taste of Home Christmas Annual
• Annual 2010, p10
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