What can you make using wonton wrappers or gyoza wrappers?!
Other than wontons and potstickers!.Www@FoodAQ@Com
Answers:
Ruby Tuesday's Buffalo Chicken Wontons
12 wonton wrappers, cut into quarters
2 tablespoons vegetable oil , to brush on wontons
6 cups water, to boil chicken
1 lb boneless skinless chicken breasts
6 tablespoons louisiana hot sauce
2 teaspoons liquid margarine
1/8 teaspoon cayenne pepper
1/8 teaspoon garlic powder
salt
blue cheese dressing
celery (to garnish)
48 servings, 1 hour 40 mins prep
Preheat the oven to 325oF!.
Place the wonton wrappers on a work surface and brush lightly with the oil!.
Mold the wontons, oiled-side up, into the bottoms of miniature (1-inch) muffin tins!.
Bake until light brown, about 5 minutes!. Remove from oven, let cool slightly and remove from the muffin tins!. Cool on a wire rack!.
Place on a baking sheet and cover tightly with plastic wrap until ready to assemble!.
Cook the chicken at a simmer until cooked through, about 12 minutes!.
Cool the chicken slightly, then finely chop and shred with a fork!.
Season with a little salt!.
In a medium bowl mix together the Hot Sauce, liquid margarine, garlic powder, and cayenne pepper!.
Add the chicken and mix well!.
Refrigerate until slightly chilled!.
TO ASSEMBLE:
Place 1 heaping teaspoon of the chicken mixture in each wonton cup and garnish with bleu cheese dressing and crunchy celery sticks for dipping!. Serve at room temperature!.
NOTE: The wonton cups can be baked up to 3 days in advance and stored in an airtight container!. The chicken mixture can be made up to 1 day in advance!. Let sit at room temperature for 30 minutes before serving!. The wonton cups can be filled up to 1 hour in advance!.
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Mini Wonton Quiches
4 eggs
1 ounce finely chopped lean cooked ham
2 tablespoons chopped green onions with tops
2 tablespoons chopped sweet red bell pepper
1 tablespoon flour
cooking spray
24 3 1/4 x 3 inch wonton wrappers
sweet and sour sauce, optional
hot mustard, optional
In medium bowl, beat together eggs, ham, onions, pepper and flour until well blended!. Set aside!. Evenly coat 24 miniature muffin cups with spray!. Gently press 1 wrapper into each cup, allowing ends to extend above edges of cup!. Spoon about 1/2 Tbsp!. egg mixture into each wrapper-lined cup!. Bake in preheated 350oF oven until knife inserted near center comes out clean, about 12 - 15 minutes!. Serve with sweet & sour sauce and/or mustard, if desired!.
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Wonton Cups
1 pkg!. wonton wrappers
1 red bell pepper, minced
1 lb!. pork sausage
1 cup mayo
1 cup sour cream
1 pkg!. powdered Ranch dip
1 (8 oz!.) pkg!. shredded cheddar cheese
Take wontons a place in muffins tins to make a cup!. Bake 350oF until tips are golden brown!.
Fry up sausage then add bell pepper just to make warm!. Mix mayo, sour cream, ranch & cheese in bowl, then add warm sausage mixture!. Spoon mixture into wonton cups!. Right before serving, place in oven again for 1-2 minutes to warm and melt cheese!.
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They are also good brushed w/ EVOO, sprinkled w/ kosher salt, a little black pepper, and sesame seeds, and baked until crispy!. Dip into S&S sauce or hot mustard!.Www@FoodAQ@Com
12 wonton wrappers, cut into quarters
2 tablespoons vegetable oil , to brush on wontons
6 cups water, to boil chicken
1 lb boneless skinless chicken breasts
6 tablespoons louisiana hot sauce
2 teaspoons liquid margarine
1/8 teaspoon cayenne pepper
1/8 teaspoon garlic powder
salt
blue cheese dressing
celery (to garnish)
48 servings, 1 hour 40 mins prep
Preheat the oven to 325oF!.
Place the wonton wrappers on a work surface and brush lightly with the oil!.
Mold the wontons, oiled-side up, into the bottoms of miniature (1-inch) muffin tins!.
Bake until light brown, about 5 minutes!. Remove from oven, let cool slightly and remove from the muffin tins!. Cool on a wire rack!.
Place on a baking sheet and cover tightly with plastic wrap until ready to assemble!.
Cook the chicken at a simmer until cooked through, about 12 minutes!.
Cool the chicken slightly, then finely chop and shred with a fork!.
Season with a little salt!.
In a medium bowl mix together the Hot Sauce, liquid margarine, garlic powder, and cayenne pepper!.
Add the chicken and mix well!.
Refrigerate until slightly chilled!.
TO ASSEMBLE:
Place 1 heaping teaspoon of the chicken mixture in each wonton cup and garnish with bleu cheese dressing and crunchy celery sticks for dipping!. Serve at room temperature!.
NOTE: The wonton cups can be baked up to 3 days in advance and stored in an airtight container!. The chicken mixture can be made up to 1 day in advance!. Let sit at room temperature for 30 minutes before serving!. The wonton cups can be filled up to 1 hour in advance!.
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Mini Wonton Quiches
4 eggs
1 ounce finely chopped lean cooked ham
2 tablespoons chopped green onions with tops
2 tablespoons chopped sweet red bell pepper
1 tablespoon flour
cooking spray
24 3 1/4 x 3 inch wonton wrappers
sweet and sour sauce, optional
hot mustard, optional
In medium bowl, beat together eggs, ham, onions, pepper and flour until well blended!. Set aside!. Evenly coat 24 miniature muffin cups with spray!. Gently press 1 wrapper into each cup, allowing ends to extend above edges of cup!. Spoon about 1/2 Tbsp!. egg mixture into each wrapper-lined cup!. Bake in preheated 350oF oven until knife inserted near center comes out clean, about 12 - 15 minutes!. Serve with sweet & sour sauce and/or mustard, if desired!.
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Wonton Cups
1 pkg!. wonton wrappers
1 red bell pepper, minced
1 lb!. pork sausage
1 cup mayo
1 cup sour cream
1 pkg!. powdered Ranch dip
1 (8 oz!.) pkg!. shredded cheddar cheese
Take wontons a place in muffins tins to make a cup!. Bake 350oF until tips are golden brown!.
Fry up sausage then add bell pepper just to make warm!. Mix mayo, sour cream, ranch & cheese in bowl, then add warm sausage mixture!. Spoon mixture into wonton cups!. Right before serving, place in oven again for 1-2 minutes to warm and melt cheese!.
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They are also good brushed w/ EVOO, sprinkled w/ kosher salt, a little black pepper, and sesame seeds, and baked until crispy!. Dip into S&S sauce or hot mustard!.Www@FoodAQ@Com
You can place the wrappers in a mini muffin pan (line like little bowls) and bake in a 350 oven for 15 to 20 minutes!.!. ovens vary but just until crunchy and golden brown on edges!. Then you can fill them with a crab or beef mixture and have mini appetizers!.Www@FoodAQ@Com
you can make cheese or cream cheese wontons!.!.!.!. there really good and smooth when you bite into them!.!.!.!.Www@FoodAQ@Com
ravioli !.!.!.!.they work great!.!.!.they are a little lighter!.!.!.but nice!.Www@FoodAQ@Com
Fried Banana Ravioli with Vanilla Custard Sauce
3/4 cup finely chopped peeled ripe bananas
1/4 cup (packed) golden brown sugar
1/4 cup graham cracker crumbs
2 tablespoons finely chopped walnuts
2 tablespoons finely chopped pecans
16 wonton wrappers
1 large egg, beaten to blend
Vegetable oil (for frying)
Powdered sugar (optional)
Vanilla Custard Sauce
PreparationGently mix bananas, brown sugar, graham cracker crumbs, walnuts and pecans in medium bowl (do not mash bananas)!. Lay wonton wrappers on work surface and brush edges with egg!. Spoon 1 1/2 heaping teaspoons banana filling into center of each wrapper!. Fold wrappers diagonally over filling!. Press edges to seal!. Place on baking sheet lined with plastic wrap!. (Ravioli can be prepared 6 hours ahead!. Cover with plastic and refrigerate!.)
Add enough oil to heavy large skillet to reach depth of 2 inches!. Heat over medium heat to 350°F!. Working in batches, add ravioli; cook until golden brown, about 45 seconds per side!. Using slotted spoon, transfer to paper towels; drain!.
Arrange ravioli on serving plate and dust with powdered sugar, if desired!. Serve with Vanilla Custard Sauce!.
Vanilla Custard Sauce
2 cups whipping cream
1 vanilla bean, split lengthwise
4 large egg yolks
6 tablespoons sugar PreparationPlace whipping cream in heavy medium saucepan!. Scrape in seeds from vanilla bean; add pod!. Bring cream to simmer!. Whisk egg yolks and sugar in medium metal bowl to blend!. Gradually whisk in hot cream mixture!. Return mixture to saucepan and stir over medium-low heat until custard thickens and finger leaves path when drawn across back of spoon, about 4 minutes (do not boil)!. Strain!. Cover and refrigerate custard sauce until cold, about 3 hours!. (Can be prepared 1 day ahead!. Keep refrigerated!.)Www@FoodAQ@Com
3/4 cup finely chopped peeled ripe bananas
1/4 cup (packed) golden brown sugar
1/4 cup graham cracker crumbs
2 tablespoons finely chopped walnuts
2 tablespoons finely chopped pecans
16 wonton wrappers
1 large egg, beaten to blend
Vegetable oil (for frying)
Powdered sugar (optional)
Vanilla Custard Sauce
PreparationGently mix bananas, brown sugar, graham cracker crumbs, walnuts and pecans in medium bowl (do not mash bananas)!. Lay wonton wrappers on work surface and brush edges with egg!. Spoon 1 1/2 heaping teaspoons banana filling into center of each wrapper!. Fold wrappers diagonally over filling!. Press edges to seal!. Place on baking sheet lined with plastic wrap!. (Ravioli can be prepared 6 hours ahead!. Cover with plastic and refrigerate!.)
Add enough oil to heavy large skillet to reach depth of 2 inches!. Heat over medium heat to 350°F!. Working in batches, add ravioli; cook until golden brown, about 45 seconds per side!. Using slotted spoon, transfer to paper towels; drain!.
Arrange ravioli on serving plate and dust with powdered sugar, if desired!. Serve with Vanilla Custard Sauce!.
Vanilla Custard Sauce
2 cups whipping cream
1 vanilla bean, split lengthwise
4 large egg yolks
6 tablespoons sugar PreparationPlace whipping cream in heavy medium saucepan!. Scrape in seeds from vanilla bean; add pod!. Bring cream to simmer!. Whisk egg yolks and sugar in medium metal bowl to blend!. Gradually whisk in hot cream mixture!. Return mixture to saucepan and stir over medium-low heat until custard thickens and finger leaves path when drawn across back of spoon, about 4 minutes (do not boil)!. Strain!. Cover and refrigerate custard sauce until cold, about 3 hours!. (Can be prepared 1 day ahead!. Keep refrigerated!.)Www@FoodAQ@Com
you can make a lot of stuff out of wonton wrappers!. Most common items would be spring rolls, eggrolls, or cut them in strips and deep fry for garnish!. You can fill the rolls with cabbage, duck, pork,chicken, beef, mushrooms,onions, or for crab rangoon: crab+creamcheese,Www@FoodAQ@Com
Lumpia (egg rolls) and ravioliWww@FoodAQ@Com
Baked Crab Rangoon
1 can (6 oz!.) white crabmeat, drained, flaked
4 oz!. (1/2 of 8-oz!. pkg!.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened
1/4 cup thinly sliced green onions
1/4 cup KRAFT Mayo Light Mayonnaise
12 won ton wrappers
PREHEAT oven to 350°F!. Mix crabmeat, Neufchatel cheese, onions and mayo!.
SPRAY 12 medium muffin cups with cooking spray!. Gently place 1 won ton wrapper in each cup, allowing edges of wrappers to extend above sides of cups!. Fill evenly with crabmeat mixture!. BAKE 18 to 20 min!. or until edges are golden brown and filling is heated through!. Serve warm!. Garnish with chopped green onions, if desired!.
Stuffed Gyozas
2 pkg gyoza wrappers (oriental store)
1-1/2 lb ground chuck hamburger
? bundle of scallions, chopped
1 green bell pepper, diced
Thaw gyoza wrappers by placing in the refrigerator the night before, if still frozen when it is time to make, set out on the counter while preparing the meat mixture!. Brown ground beef in skillet, drain well and remove from pan!. Add a small amount of oil to pan and sauté scallions and green pepper until soft!. Add hamburger back to pan and mix!. Turn off heat and allow to cool!. Place 1 wrapper at a time in the palm of your left hand!. Place a pinch of meat mixture in the center of the wrapper careful not to overfill!. Moisten top edge of wrapper with water and fold over meat mixture!. Pinch all edges to seal!. Continue until all of the mixture is used or until you run out of wrappers!. Makes approximately 60 gyozas per package!. The average person eats at "least" 10!. Heat oil in skillet to medium high!. When droplets of water dropped in oil sizzle and pop it is probably hot enough!. Drop about 10 gyozas at a time in the oil!. By the time you are done putting them in the pan it will be time to start flipping them over with a pair of tongs!. Start from the first one put in the pan!. Remove and drain on paper towels laid out on a cookie sheet!.Www@FoodAQ@Com
1 can (6 oz!.) white crabmeat, drained, flaked
4 oz!. (1/2 of 8-oz!. pkg!.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened
1/4 cup thinly sliced green onions
1/4 cup KRAFT Mayo Light Mayonnaise
12 won ton wrappers
PREHEAT oven to 350°F!. Mix crabmeat, Neufchatel cheese, onions and mayo!.
SPRAY 12 medium muffin cups with cooking spray!. Gently place 1 won ton wrapper in each cup, allowing edges of wrappers to extend above sides of cups!. Fill evenly with crabmeat mixture!. BAKE 18 to 20 min!. or until edges are golden brown and filling is heated through!. Serve warm!. Garnish with chopped green onions, if desired!.
Stuffed Gyozas
2 pkg gyoza wrappers (oriental store)
1-1/2 lb ground chuck hamburger
? bundle of scallions, chopped
1 green bell pepper, diced
Thaw gyoza wrappers by placing in the refrigerator the night before, if still frozen when it is time to make, set out on the counter while preparing the meat mixture!. Brown ground beef in skillet, drain well and remove from pan!. Add a small amount of oil to pan and sauté scallions and green pepper until soft!. Add hamburger back to pan and mix!. Turn off heat and allow to cool!. Place 1 wrapper at a time in the palm of your left hand!. Place a pinch of meat mixture in the center of the wrapper careful not to overfill!. Moisten top edge of wrapper with water and fold over meat mixture!. Pinch all edges to seal!. Continue until all of the mixture is used or until you run out of wrappers!. Makes approximately 60 gyozas per package!. The average person eats at "least" 10!. Heat oil in skillet to medium high!. When droplets of water dropped in oil sizzle and pop it is probably hot enough!. Drop about 10 gyozas at a time in the oil!. By the time you are done putting them in the pan it will be time to start flipping them over with a pair of tongs!. Start from the first one put in the pan!. Remove and drain on paper towels laid out on a cookie sheet!.Www@FoodAQ@Com