Best 3 Rhubarb Wontons Recipes

RHUBARB WONTONS

Steps:

• Place the chopped rhubarb into the container of a blender or food processor. Blend until liquefied. Pour into a large bowl and stir in the flour and sugar until smooth.
• Lay a few of the wonton wrappers out at a time on a clean surface. Keep a small bowl of water nearby for dipping your fingertips. Place a generous spoonful of the rhubarb mixture into the centers of the wrappers. Dip your finger in the water and brush onto the edges to moisten. Fold the wrapper into a triangle to seal, then moisten the inside of the two corners and press them against the top corner to seal. Repeat with remaining wrappers and filling.
• Heat the oil in a deep fryer or deep heavy skillet to 375 degrees F (190 degrees C). Fry as many wontons as you can at one time without crowding. Turn as needed until golden brown on all sides, about 5 minutes per batch. Use a slotted spoon to remove to a paper towel-lined plate. Serve warm.

PEAR AND HAZELNUT WONTONS

Steps:

• In a saute pan over medium heat, toast nuts for approximately 4 minutes, or until they begin to brown. Reserve.
• In a saute pan over medium-high heat, melt butter. Add pears and nuts and saute for approximately 5 minutes, or until pear begins to brown. Add Poire William, let it heat for 5 seconds, then ignite with a flame. Stand back! If flame does not burn out after 10 seconds, smother with a lid. Remove from heat and let cool.
• Place a small bowl of warm water beside wonton wrappers. Put a single won ton wrapper in the palm of your hand and spoon 1 teaspoon of pear mixture onto the center. Dip your finger in water and trace a circle around the pear mixture with your wet finger (water is the glue of wonton wrappers). Pinch and seal wrapper around pear mixture like a small beggar's purse. If you are not going to fry the wontons immediately, cover with a damp dishtowel and refrigerate.
• Pour peanut oil into a pot or heavy skillet until it is 1-inch deep. Turn heat to medium-
• high and heat oil. When you think oil is ready, drop in a tiny piece of a wonton skin. If oil sizzles immediately, you are ready to rock. If oil begins to smoke at any time, remove pan from the heat and allow to cool slightly. Fry as many wontons at 1 time as your skillet will accommodate-without letting them touch. Fry or 30 seconds, or until the bottom side is golden brown. Then turn over for 15 more seconds, or until top side is the same color. Remove with a slotted spoon and transfer to a large brown paper grocery bag, or paper towels, to drain excess oil. Proceed to next batch.
• Place powdered sugar in a small strainer and hold strainer over wontons. Tap strainer gently to dust won tons with a light sprinkling of powdered sugar. Serve immediately
• Recommended beverage: Poire William

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.