Best Won Tons Recipes

PORK AND SHRIMP WON TONS

Steps:

• Put pork and shrimp in a chilled mixing bowl. Season with salt and pepper and mix briefly with chopsticks, wet hands or wooden spoons. Add rice wine, soy sauce, sugar, ginger, garlic, bean paste, serrano chiles and garlic chives. Mix well to incorporate. Pan-fry a small flat patty in a small amount of oil to check seasoning; taste and adjust. Transfer mixture to a small container, cover and chill at least 30 minutes, or longer if you have time, up to 24 hours.
• To prepare wontons, remove a few wonton skins from package and lay them on dry work surface. Put 1 teaspoon filling in the center of each square skin. Paint edges of square lightly with egg. Gently fold one side over the other, pinching edges together. You should a have a folded rectangle. Now pull the lower corners in toward each other and pinch together to make the traditional curved wonton shape. Place wontons 1 inch apart on a baking sheet or platter. Dust lightly with cornstarch and refrigerate, uncovered, until ready to cook.
• Bring a large pot of well-salted water to a boil. Meanwhile, put a small handful of spinach leaves and about 2 tablespoons cilantro in each person's deep wide soup bowl. When water is boiling, drop about 10 wontons into pot and cook for 2 minutes. Remove with wire bamboo spider (or a large fine-meshed sieve with a handle) and divide among bowls. Repeat with remaining wontons. Pour about 11/2 cups hot broth over each serving. Drizzle with red pepper oil if desired.

WON TONS

Steps:

• In a small mixing bowl, combine mustard, soy sauce and wasabi until the wasabi has dissolved. Cover and refrigerate.
• Place cream cheese in a large bowl (preferably chilled metal). Mix in crab meat, onion, water chestnuts and parsley. Place one spoonful of the mixture in the center of each won ton wrapper. Bring points of the wrapper together (in a triangular shape) and pinch the edges closed. If the edges do not stick together, wet your fingertips lightly with water and pinch the ends together again (this will help to hold the won ton together).
• Heat oil in a large skillet. When oil is hot, place won tons (approximately 6 at a time) into hot oil. Remove the won tons when they are golden brown. Drain them on a paper towel lined tray. Repeat this process until all won tons are fried. Serve with dipping sauce.

SPICY WON TONS WITH CHILE OIL

Steps:

• Make the chile oil: Snip any stems off the chiles and discard any exposed seeds. Heat a wok or large skillet over low. Add 1/2 teaspoon oil and the chiles and cook, stirring constantly, until the chiles are fragrant, toasted and slightly darkened, about 3 minutes. Transfer the chiles immediately to a large plate and let cool completely.
• Add the cooled chiles to a food processor and pulse until coarsely chopped into small pieces. Transfer to a medium heatproof bowl. Add the remaining oil to the wok or skillet and heat over medium-high until shimmering and smoking, then immediately turn off the heat and let cool 3 minutes. Pour the warm oil over the chiles, stir to combine, then let cool 2 hours or up to overnight. (You'll have a generous 1/2 cup. Chile oil will keep, covered and refrigerated, for up to 2 months.)
• At least a couple hours before you plan to make the won tons, prepare the chile-oil sauce: In a small bowl, whisk together all the sauce ingredients to combine (makes about 3/4 cup). Add more chile oil to taste. Set aside. (Chile-oil sauce is best prepared at least a few hours in advance, and will keep a few weeks refrigerated in a covered container.)
• Prepare the filling: Put all the ingredients except the chicken stock in a medium bowl and mix well. Add the stock 1 tablespoon at a time, stirring in a circular motion until incorporated before adding the next spoonful.
• Assemble the won tons: Fill a small bowl with water and line a rimmed baking sheet with parchment paper. Working with one won-ton wrapper at a time, place 1 rounded teaspoon of pork filling in the center of the wrapper. Dip your finger in the water and run it around the edges of the wrapper. Lift and fold one corner over the filling toward the opposite corner over to form a triangle, gently pressing the air out as you seal the edges with your fingertip, then dab one of the lower corners with water and fold over to reach the other lower corner, forming a smaller triangle; pinch both corners to seal. Transfer to the parchment paper, and cover loosely with a damp kitchen towel or a sheet of plastic wrap to prevent drying out. Repeat until all the filling is used.
• Bring a large pot of water to the boil over high heat. Working in batches to avoid crowding, cook the won tons until they float to the surface, about 3 to 4 minutes. Remove with a slotted spoon. Divide the won tons among bowls, drizzle with chile-oil sauce and garnish with scallions.

HAWAIIAN FRIED WON TONS

Steps:

• In a medium bowl, mix together the lunchmeat, water chestnuts, green onions, parsley, hard-cooked eggs, pepper, and oyster sauce. Set aside.
• On a clean flat surface, such as a cutting board, lay out 4 to 6 wonton skins at a time. Place a tablespoon of the meat mixture into the center of each one. Keep a small bowl of water next to the work area to dip fingers in. Use wet fingers to moisten the corners of each wrapper. Quickly pinch all 4 corners together to seal in the filling. If it doesn't hold, use more water. Keep filled wontons covered with plastic wrap to prevent drying while the others are made.
• Heat one inch of oil in a deep heavy skillet over medium-high heat, or heat recommended amount of oil in a deep-fryer to 365 degrees F (185 degrees C). Fry wontons for a few minutes on each side, or until golden. Remove to paper towels to absorb excess grease. Enjoy the grinds!

FRUIT FILLED WON TONS ALA MODE

Steps:

• Open can of pie filling and mince fruit well.
• Place one teaspoon of filling on the center of a wonton wrapper. Place another won ton wrapper on top and seal the edges with water. Don't let any filling spill over or won ton will not seal. Press edges with a fork to ensure a tight seal and to create a decorative edge.
• Deep fry in a fryer till golden brown at 400* about 3 minutes.
• Remove from oil and drain on paper towels.
• Place 1 scoop of vanilla ice cream into 4 pretty little bowls and microwave them all at the same time for 20 seconds to soften the ice cream.
• Add 4 won ton fruit crisps on top of each and serve to guests who think you are brilliant.
• If using peach or apple, dust lightly with cinnamon.
• If using pumpkin, dust lightly with nutmeg.
• If using cherry, get out of the way or the sparks from the spoon hitting the bowl will put your eyes out.
• They are good. Really.
• There will be a lot of filling left over from your can, unfortunately. A shame to waste it- but- you can always have cherry, peach, or apple pie filling with cottage cheese for a protein rich breakfast the next day. Or pour the filling over pancakes. The point is -- well there really is no point -- does there always have to be one?

CHICKEN WON TONS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place small amount of shredded chicken lengthwise along each won ton wrapper; roll up and seal by dampening edge of wrapper with a finger dipped in water. When you run out of chicken meat, place rolled won tons in a lightly greased 9x13 inch baking dish.
• Bake at 350 degrees F (175 degrees C) for 15 to 20 minutes or until wrapper is crisp.
• NOTE: These can also be frozen in a single layer, then placed in a storage bag and baked or deep fried as needed.

TEX MEX WON-TONS

Steps:

• Filling: In a large skillet, cook ground beef, onion and green pepper until meat is browned and vegetables are tender.
• Drain off fat.
• Stir beans, cheese, ketchup, chile powder and cumin into meat mixture and mix well.
• Place a won-ton skin with 1 point towards you, spoon a generous teaspoon of meat mixture onto center of skin, fold bottom point over filling and tuck point under filling.
• Fold side corners over filling, forming an envelope shape.
• Roll up remaining corner, moisten point with water and seal.
• Fry in hot oil (375°) about 1 minute per side.
• Drain, serve warm with salsa.
• These can also be frozen after cooking.
• Re-heat at 350° for 10-12 minutes.

CRAB AND CREAM CHEESE WON TONS W/ CHINESE HOT MUSTARD SAUCE

Steps:

• Except the won ton pi, combine all the ingredients to form a paste-like consistency.
• Place a spoonful of the crab mixture in the center of the pi. Fold diagonally and seal the edges with a finger dipped in water.
• Place a few won tons in hot oil, about 350 degrees. Deep fry till golden brown. Do not turn your back on them, they could burn.
• Serve with chinese hot mustard sauce.
• CHINESE HOT MUSTARD SAUCE: Chinese Mustard Powder, water and soy sauce. Mix 1 tsp of powder with 1 tsp of water to reconstitute into a paste, crush the little lumps of powder with your spoon. When the paste is smooth, add a little soy sauce and mix well, add more to taste.

THANKSGIVING WON TONS

Steps:

• Mix the turkey, cranberries, almonds, and cranberry sauce in a bowl. Place about 1 teaspoon of the mixture in the center of each wonton wrapper. Fold wrappers over filling, moisten edges, and press with a fork to seal.
• Heat the oil in large skillet or deep fryer.
• Fry the wontons in the hot oil until golden brown. Drain on paper towels.

RIDICULOUSLY EASY 4-INGREDIENT CHOCOLATE CHIP WON TONS

Steps:

• In a small bowl, beat cream cheese and sugar until smooth. Stir in chocolate chips.
• Place about 1 Tablespoon of mixture in the middle of each won ton wrapper (a cookie scooper is the perfect amount and makes this step much easier). Wet edges of wrapper with water and seal tightly, making sure you get as much air out as possible. Fry in very hot oil until golden brown, about 1 minute on each side. Drain in paper towel-lined bowl.
• Dust with powdered sugar and cocoa, if desired. Serve hot and enjoy!

TEX-MEX WON TONS

Steps:

• Cook ground chuck, onion, green pepper. Drain. Stir in beans, cheese, catsup, chili powder and cumin. Mix well.
• Put a generous tsp. of meat on a wrapper and fold like an envelope. Moisten point and seal.
• Fry a few at a time in hot oil (375 degrees) about 1 minute on each side. Serve with taco sauce.

MR. KIRK'S WON TONS

Steps:

• In a large bowl, mix the pork, salt, soy sauce, water chestnuts, bamboo shoots, green onions, bean sprouts, egg, bok choy and sherry.
• Place 1 teaspoon of the pork mixture in the center of each wonton wrapper. Fold the wrappers to the center forming a triangle. Gently press together the edges with moistened fingers. Fold in half again lengthwise, then fold back and bring together the corners. Press two corners together.
• In a heavy skillet or wok, heat oil over high heat. Deep fry each wonton 2 minutes. Remove and drain on paper towels.

CREAM CHEESE WON TONS

Steps:

• In a medium-sized mixing bowl, combine cream cheese, clams, green onions, water chestnuts, paprika and ground black pepper. Place about 1 teaspoon of filling into the won ton skin and seal corner to corner forming a triangle.
• In a large skillet, heat oil to a high temperature. Fry the won tons until they are browned on both sides. Drain on paper towels and serve hot.

BANANA CARAMEL CHOCOLATE WON TONS

Steps:

• Chop bananas.
• Sprinkle sugar over bananas.
• Place a won ton wrapper on a smooth surface, and place 1 tbsp of banana in the middle.
• With your finger, rub water on the edge of the wrapper, then fold one side over to make a triangle and press edges together to seal.
• Place wontons in hot oil, and fry for about 2 minutes on each side or until golden.
• Let cool for about 5 minutes or so.
• Place on a plate and drizzle with caramel and chocolate sauce, and top with whip cream.

REDNECK WON-TONS

Steps:

• 1. Mix cooked sausage and all other ingredients in a mixing bowl. "Get you a cup of water to dip your finger in to moisten the edge of the won-ton wrapper." (I always spread out some wax paper and lay my won-tons on there while I'm getting them ready to fry)Scoop out 1/2 teaspoon of mixture and put in the middle each wrapper.
• 2. Next dip your finger in water and run your finger over all four edges of your won-ton and pull two corners together (Diagonally) and seal all edges. Once you have filled all of your wrappers deep fry until golden brown.(Only a couple of mins and they're done) I always place them on cookie cooling rack with paper towels underneath the cookie rack so they will stay crispy. Enjoy!

HERBED RICOTTA WON TONS W/ SPICY TOMATO SAUCE

Steps:

• To prepare won tons:
• Place colander in a 2-quart glass measure or medium bowl.
• Line colander with 2 layers of cheesecloth, allowing cheesecloth to extend over outside edges of bowl.
• Spoon ricotta into colander.
• Gather edges of cheesecloth together; tie securely.
• Refrigerate for 1 hour.
• Gently squeeze cheesecloth bag to remove excess liquid; discard liquid.
• Spoon ricotta into a food processor.
• Preheat oven to 350°.
• Place almonds and flour in a spice or coffee grinder, and process until finely ground.
• Set aside 3 tablespoons of almond mixture; add remaining almond mixture, mint, and next 8 ingredients (mint through garlic) to food processor.
• Process until smooth.
• Working with 1 won ton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying), spoon about 2 teaspoons ricotta mixture into center of each wrapper.
• Moisten edges of dough with water; bring 2 opposite corners together. Press the edges together to seal, forming a triangle.
• Repeat procedure with remaining won ton wrappers and ricotta mixture.
• Place won tons on 2 baking sheets lined with parchment paper and coated with cooking spray.
• Brush won tons with lightly beaten egg white; sprinkle with reserved almond mixture.
• Bake at 350° for 15 minutes or until lightly browned.
• Cool won tons 5 minutes on a wire rack.
• To prepare sauce:.
• Place tomatoes in food processor; process until finely chopped.
• Heat oil in a large nonstick skillet over medium-high heat.
• Add onion, and sauté 3 minutes.
• Stir in orange rind, sugar, and habanero pepper; sauté 2 minutes.
• Reduce heat to medium.
• Stir in tomatoes and basil; cook 10 minutes, stirring occasionally.
• Serve with won tons.

TEXAS WON TONS

Steps:

• Heat the oil in a deep-fryer to 350 degrees F.
• Bring a large pot with 3 quarts of water to a boil over medium heat.
• Add the lemons, onion, spice mix and the corn. Let boil for about 5 minutes before adding the shrimp. Cook the shrimp until they curl, about 3 to 4 minutes. Drain the mixture and remove the shrimp to a strainer. Run cold water over them to stop them from cooking. Cut the corn off the husk and add the kernels to a large bowl. Add the jalapenos, cream cheese, butter, salt and pepper and stir gently to combine. Coarsely chop the shrimp and gently mix them into the corn mixture.
• Lay the won ton wrappers out on flat surface and put 1 teaspoon of the corn mixture in the middle of each wrapper. With your finger or a pastry brush, coat the outside edges of the wrappers with beaten egg. Fold the 4 corners of the wrappers to the top and seal down the sides, bring careful to push out all the air. Make sure you get a tight seal on all of the seams. Fry the won tons in the hot oil until they are golden brown, about 4 minutes. Remove from the oil and arrange on a serving plate. Serve with the dipping sauce.
• For the dipping sauce:
• Add all the ingredients in a serving bowl and mix well to combine.

FRIED WON TONS (AMERICAN STYLE)

Steps:

• Several hours before you want to fry the won tons, brown the beef. Then add the onions, jalapenos,and garlic. Add the salt and pepper. Let simmer for about 15 to 20 minutes.
• Allow the ground beef mixture to come to room temperature.
• Prepare all of the ingredients that you will need to assemble the won tons. You will want your wrappers, your ground beef mixture, a small bowl of water for dampening the wrappers, a small spoon or teaspoon.
• Take one wrapper and fill it with the desired amount of filling taking care not to overfill; if you put too much filling in your wrapper, your wrapper will not seal properly.
• Moisten the edges of the wrapper and overlap them to create a little "envelope". There are other ways to fold won tons, but I find this is the easiest for me.
• Place each assembled won ton on a tray lined with parchment paper; for each new layer, put down a new piece of parchment. The won tons shouldn't stick to one another before they are fried.
• Continue assembling the won tons until you either run out of filling or run out of wrappers. Usually I run out of wrappers before I run out of filling~I just use whatever filling is left for another recipe.
• When your peanut oil has reached at 350 degrees, you will place around twenty to twenty-five won tons for each frying. When the won tons float to the top and they are golden brown, you know they are ready to eat.

SPINACH WON-TONS

Steps:

• Wash the spinach thoroughly and trim any tough stems or bad spots on the leaves. Drain the spinach and pat dry with a paper towel. Coarsely chop the spinach.
• Assemble all of your prepared ingredients beforehand as the cooking is quick.
• Place a wok or large skillet over medium-high heat. When the pan or wok gets smoking hot, add the peanut oil with the garlic and onion. Stir fry the onion and garlic for 30 seconds, the add the spinach and water chestnuts. Continue to cook an additional 3 minutes, allowing the water from the spinach to cook off.
• Transfer the vegetables from the wok or pan to a bowl. Season with salt and pepper to taste. Allow the spinach to cool for 5 minutes.
• To form the wontons, pull one wonton from the package an moisten the edges with water. Place a scant teaspoon of the spinach mixture in the center of the wonton. Fold the wonton over into a triangle. Now, fold the long corners together and give them a wee pinch to hold together.
• Cover the completed wontons with plastic wrap to prevent the wrappers from drying out.
• There are several options on how to cook prepared wontons. You can simmer them in some vegetable or chicken broth for a good soup. Add some nice veggies to make this a soup entree.
• You can also steam them and serve with a soy dipping sauce.
• You can also deep fry them in oil, also serving them with dipping sauce.
• Prepared won-tons can be frozen by placing single-layer them on a cooking sheet. Once frozen, transfer them to a resealable bag and you can take out what you need.

SHUN LEE WEST'S SICHUAN WON TONS

Steps:

• Combine all ingredients except last 4 in large mixing bowl. Mix in one direction with chopsticks until all ingredients are well blended. Refrigerate 4 hours.
• Combine all sauce ingredients, mix thoroughly and set aside.
• Into each won ton skin place a tablespoon of filling. Wet 4 edges with water, fold over and seal. Then wet 2 corners of folded side and pull those together. Overlap and press them together to seal, creating won ton. Repeat until all filling is used.
• Bring water to boil. Add teaspoon peanut oil and teaspoon salt. Place won ton in water, stir with wooden spoon and cook for about 5 minutes until done. Run cold water into pot to prevent sticking; remove won ton.
• Place won ton on a serving dish, pour sauce over and serve.