#wonton recipe

[gameofspice]

The recipe that'll Make You Drool: How To Make Delicious Chili Wontons

Whether you’re a fan of spicy delights or simply seeking a tantalizing culinary adventure, these Chili Wontons are sure to impress your taste buds and elevate your dining experience. So, roll up your sleeves, and let’s dive into the step-by-step process of creating this sensational dish. Moreover, when it comes to Chinese cuisine, the options are abundant, and I have a particular fondness for…

[daily-deliciousness]

Wonton soup

[fattributes]

Jalapeño Popper Avocado Wontons

[antikristrecipes]

Sweet Cheesy Corn Wontons

[cravefoodie]

🌮🍗 Applebee's Chicken Wonton Tacos 🍗🌮

📋 Ingredients:

🐔 Chicken:

2 chicken breasts, finely diced

2 tbsp hoisin sauce

1 tbsp sesame oil

1 tbsp soy sauce

2 cloves garlic, minced

1 tsp minced fresh ginger

🥗 Asian-inspired slaw:

1 bag coleslaw

4 green onions, thinly sliced

1 tbsp sesame oil

1 tbsp rice vinegar

1 tbsp soy sauce

1 tbsp honey

🌮 For tacos + toppings:

16 Wonton wrappers

Sweet chili sauce, to serve

Chopped cilantro, to serve

Sesame seeds, to serve

📝 Instructions:

1️⃣ Preheat oven to 375 F. Spray wonton wrappers with cooking spray or brush with a bit of olive/canola oil, then drape over the side of a 9×13 baking dish. Bake for 7-8 minutes, watching closely so they don't burn. Take wonton shells out of the oven, then gently pull them apart while they are still pliable so that they are more easily filled with toppings. Bake another 7-8 minutes until crispy.

2️⃣ Mix diced raw chicken in a large bowl with hoisin sauce, sesame oil, soy sauce, garlic, and ginger. Heat a large skillet over high heat and sauté chicken for 7-8 minutes, tossing frequently until cooked through.

3️⃣ Meanwhile, mix ingredients for coleslaw together in a large bowl.

4️⃣ Add chicken mixture to wonton shells, then top with coleslaw, drizzle with sweet chili sauce, and sprinkle with cilantro and sesame seeds. Serve and enjoy!

💡 Notes:

​

◻️ Substitute the chicken breasts for boneless skinless chicken thighs if preferred.

◻️ Make your own sweet chili sauce using a combination of hot sauce and honey for a personalized touch.

◻️ Add in extra toppings like grated carrot or minced mushrooms for more variety.

◻️ For a low-carb option, use lettuce wraps instead of wonton wrappers.

[seasonalwonderment]

Wonton Soup - Tornadough Alli

[royal-food]

Sweet Corn Wontons

[vegan-nom-noms]

Vegan Chili Wontons

[najia-cooks]

[ID: A bowl filled with a light orange-brown broth, several leaves of cooked bok choy, and four dumplings. End ID.]

Vegan Chinese wonton soup

Savory, tangy 'pork' and cabbage wontons are combined with a well-spiced, warming broth in this classic soup. Noodles and bok choy or other leafy greens may be added to create a complete meal. Best of all, the wontons can be made ahead and pulled out whenever you need a quick meal option.

Recipe under the cut!

Patreon | Tip jar

The wontons from this recipe can be made ahead in bulk and then frozen to add to soup a few at a time. This recipe makes about 15 dumplings (enough for 4 to 6 servings of soup) and enough broth for 2 servings of soup; if you're making the dumplings to serve all at once to a large group, double or triple the broth recipe.

To make the wontons:

Makes about 15 (serves 4-6).

INGREDIENTS:

For the dough:

1 cup (120g) all-purpose or bread flour

1/4 tsp salt

1 1/2 Tbsp vegetable oil

about 1/4 cup water

For the filling:

.2 lb (90g) vegan ‘pork’ sausage or ground pork substitute

OR 1/2 cup (45g) TVP + 1/2 cup (118mL) vegetarian ‘beef’ stock from concentrate

1/2lb (6 leaves) green cabbage, blanched and minced

1 small yellow onion, diced

3 cloves garlic, diced

3 dried red chili peppers, crushed, or 1 tsp red pepper flakes (optional)

3 Tbsp neutral oil

1/4 tsp salt

1/4 tsp white peppercorns, toasted and ground

Pinch ground cloves

Greens of 2 scallions, sliced thinly (reserve whites for the broth)

1 tsp light brown sugar

1/2 tsp sesame oil

1 tsp vegetarian oyster sauce, or soy sauce

1/2 Tbsp Shaoxing wine (or substitute with a mixture of mirin and apple cider vinegar)

INSTRUCTIONS:

For the dough:

1. Whisk flour and salt together in a medium mixing bowl. Add vegetable oil and mix until combined.

2. Add water, a little bit at a time, until the dough just comes together into a lumpy mass. You may need more or less than 1/4 cup. Avoid making the dough too smooth or wet, which may cause your wrappers to stick later.

3. Knead for about 5 minutes to create structure. Your dough should still not be perfectly smooth at this point.

4. Return dough to the bowl and cover with a kitchen towel. Allow to rest for at least half an hour while you prepare your filling.

For the filling:

1. To make our ground pork substitute, we're going to either grind a premade vegan pork product in a food processor until smooth, or hydrate some TVP. I hydrated my TVP in a stock made from Vietnamese vegetarian 'beef' broth concentrate (gia vị nấu phở) from Por Kwan brand, but some Western grocery stores also carry a vegetarian beef broth concentrate. If you don't have any, use vegetable broth and 2 tsp of dark soy sauce or vegetarian oyster sauce. Soak TVP in warm broth for 10 minutes until hydrated and soft.

2. Meanwhile, prepare the rest of your ingredients. Blanch cabbage leaves in a few inches of boiling water for a minute or two until vibrantly green; remove and dry thoroughly before mincing or shredding. Crush dried red peppers to a fine consistency.

3. Heat several Tbsp of a neutral oil in a large pan on medium high. Add onion and 1/4 tsp salt and sauté until onion is browned, 3-5 minutes. Push off to the side.

4. Add sausage to the center of the pan and sauté several minutes until browned.

5. Add garlic, crushed red chili, and spices (peppercorns and cloves). Sauté until fragrant.

6. Add cabbage and reduce heat to medium low. Cook for 10-15min until cabbage is very tender.

7. Add brown sugar, sesame oil, soy sauce, and Shaoxing wine and stir to combine. Stir in scallions. Remove from heat and allow to cool.

To make the wrappers:

1. Divide dough into halves and cover the one you're not working with. On a cornstarch-dusted surface, roll out half of the dough into a rectangle about 12" x 8" (30 x 20cm). Use a sharp knife to cut out six squares about 4" (10cm) wide. Place any scraps back into the covered bowl to rest.

2. Dust each wrapper on both sides with a bit of cornstarch and set aside on a covered plate. The wrappers should be able to be stacked on top of each other without sticking.

3. Repeat with the other half of dough. Allow scraps to rest before rolling them out again--they will probably be able to make another few wrappers.

You may also use a pasta machine to roll out your dough--roll it out so that it is as thin as possible without becoming translucent.

To assemble:

There are various methods of folding wontons--feel free to use whatever you're familiar or comfortable with. This method of folding produces a wonton with plenty of nice "pockets" for the broth to collect in!

1. Place about a tablespoon of filling in the center of a wrapper. Wet the edges of the wrapper and fold it, away from you, in half along the diagonal to produce a triangle.

2. Pull the two farthest points of the triangle together, so that one crosses over the other, and press to seal. If necessary, add a bit of water to the spot where they join to seal firmly.

3. Set formed wontons aside on a plate lined with parchment paper and cover to avoid drying out. Repeat until your wrappers or filling run out, making sure that wontons are not touching each other as you set them aside.

Extra wontons may be frozen in a container lined with parchment paper. Make sure that they are not touching each other, and also use parchment paper between successive layers of wontons. Allow to freeze until solid--at this point they may be transferred to a smaller container or to a freezer bag, since they will no longer stick together if they touch.

To make the broth:

Makes about 2 cups of broth (serves 2).

Ingredients:

2 1/2 cups stock from vegetarian 'chicken' stock concentrate, or vegetable stock + 1 tsp soy sauce

1 cm chunk (3g) ginger, sliced

2 cloves garlic, crushed

Green of 1 scallion, thinly sliced, for garnish

Whites of 3 scallions

1 tsp sesame oil

1/4 tsp white pepper, or to taste

Salt to taste

Instructions:

1. Heat stock, ginger, garlic, and scallions in a small pot until boiling. Reduce heat to low and simmer 15 minutes.

2. Remove from heat and remove ginger, garlic, and scallions. Stir in sesame oil and white pepper. Taste and adjust salt and spices.

To assemble the soup:

1. Cook wontons for five minutes in just-simmering water until floating, tender, and slightly translucent. Remove into serving bowls.

2. Optional: blanch some bok choy, spinach, or another leafy green for a minute or two until tender. Boil noodles of your choice according to package directions. Drain and add to serving bowls along with the wontons.

3. Divide broth between serving bowls and top with scallion. Serve warm.

[daily-deliciousness]

Wonton char siu noodle soup

[fattributes]

Crab Rangoon

[fulgurbugs]

i make wonton soup :)

[guillaumesavoye]

Local Kine Wontons A popular recipe from Hawaii is these wontons filled with cream cheese and imitation crab. Serve them with a selection of Asian-inspired dipping sauces. 1 can water chestnuts drained and chopped, 2 tablespoons soy sauce, 5 green onions chopped, 2 packages cream cheese softened, 1 package imitation crabmeat flaked, 1 quart oil for frying or as needed, 2 packages wonton wrappers

[royal-food]

Copycat Applebee’s Wonton Chicken Tacos

[geckomancyy]

Appetizers and Snacks - Air Fryer Beef Wontons Recipe These air-fried wontons with crispy beef filling use much less oil than their deep-fried counterparts.

[vegan-nom-noms]

Vegan Chick’n Salad Wonton Cups