Best 9 Where To Buy Crispy Wontons Recipes

CRISPY WONTONS

Steps:

• Combine pork, water chestnuts, green onions, soy sauce, cornstarch, salt and ginger in medium bowl; mix well. Place 1/2 teaspoonful pork mixture in center of each wonton skin. Fold wonton skin over filling to form a triangle. Turn top of triangle down to meet fold. Turn over; moisten 1 corner with water. Overlap opposite corner over moistened corner; press together firmly.
• Heat oil in wok or large saucepan over medium-high heat to 375 degrees F. Deep-fry wontons, a few at a time, 2 to 3 minutes, or until brown and crispy. Drain on paper towels. Serve warm with ketchup and mustard or sweet & sour sauce, as desired.

CRISPY BAKED WONTONS

Steps:

• In a large skillet, cook the pork, turkey and onion over medium heat until meat is no longer pink; drain. Transfer to a large bowl. Stir in the water chestnuts, soy sauce, egg substitute and ginger., Position a wonton wrapper with one point toward you. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place 2 heaping teaspoons of 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 with remaining wrappers and filling., Place on baking sheets coated with cooking spray; lightly coat wontons with additional cooking spray. , Bake at 400° for 10-12 minutes or until golden brown, turning once. Serve warm, with sweet-and-sour sauce if desired. Freeze option: Freeze cooled baked wontons in a freezer container, separating layers with waxed paper. To use, reheat on a baking sheet in a preheated 400° oven until crisp and heated through.

CRISPY BAKED WONTON CUPS

Steps:

• Preheat oven to 375 degrees F.
• Brush oil on both sides of each wonton wrapper or use an oil mister to mist each side of the wonton wrapper.
• Carefully tuck the wrapper evenly into a well of a standard sized cupcake pan. (You'll need two pans for all 24 wonton cups.)
• Bake 8 minutes or until cups are crispy and golden brown. Make sure to check that the bottom of each wonton cup is crispy. Allow to cool 5 minutes before removing from pan.
• Cool and stuff each wonton cup with the fillings of your choice!

FRIED WONTON STRIPS

Steps:

• Pour about 1-1/2 to 2 inches of oil into a deep, heavy-bottomed pot. Heat to 360 degrees F, clipping a candy thermometer to the side of the pot to regulate the temperature.
• While the oil is heating, cut as many wonton wrappers as you would like to serve into 3/4-inch wide strips. Keep wontons covered with a towel while you finish heating the oil.
• Line a baking sheet or cooling rack with a double layer of paper towels. Set aside.
• When the oil reaches temperature, carefully add a handful of wonton strips to the pot. They will immediately puff up. Fry for 1-2 minutes, using a spider strainer or slotted spoon to move them around in the pot. When they're golden brown on all sides, drain them with the spider or slotted spoon and transfer them to the paper towel-lined baking sheet to cool.
• Let the oil return to 360 degrees F between each batch of wonton strips. (The temperature will drop about 10 degrees to 350 when the wontons are added.)
• Serve crispy wonton strips with duck sauce and/or Chinese mustard for dipping. Or, enjoy them with your favorite soups and salads.

CRISPY WONTONS

Steps:

• In a narrow, deep pan or an electric fryer, heat oil until it registers 360 degrees on a deep-fry thermometer. Cut wonton wrappers in half. Working in batches, carefully place 2 to 3 wontons in the heated oil; don't crowd the wontons, as they need space to expand. Fry until wontons become large, bubbly, and golden, about 30 seconds. Transfer wontons to a paper towel to drain. Repeat process with remaining wontons. Wontons may be stored in an airtight container at room temperature for up to 3 days. Recrisp in a warm oven, if necessary.

WONTON RECIPE | HOMEMADE PORK WONTONS

Steps:

• Mix all ingredients except the wonton wrappers together and let rest for a few minutes for the flavors to meld.
• Place 1 teaspoon of the meat mixture on each wrapper and shape into a triangle.
• Press firmly on the sides of the triangle to seal, and then press around the meat filling to seal inside.
• Cover with damp paper towel and form all 48 wontons using all the wrappers in this fashion.
• When you're ready to cook the wontons, put 2 cups of water into a pan and place 6-8 wontons in at a time.
• When the water comes to a boil, add 1 cup of water to it and let it come to a boil.
• Add another cup of water and let this come to a boil. Once this second cup of water boils, the wonts are ready. Take them out very gently with a strainer and serve hot with some good quality soy sauce.

WONTON CRACKERS

Steps:

• Line baking tray with parchment paper. Set aside.
• In small bowl, whisk sesame and canola oils together.
• Place square wonton wrapper on cutting board. Cut square wrappers in half to form rectangles.
• Lay wonton pieces out in single layer on baking sheet.
• Brush with oil mixture and lightly sprinkle with parsley, salt and pepper.
• Bake at 375F for 4-5 minutes or until wontons are brown and crispy. Be careful: They will burn quickly.

BAKED WONTON CHIPS

Steps:

• Adjust oven racks to upper-middle and lower-middle positions and heat oven to 400°F. Line 2 baking sheets with parchment.
• Place the cut wonton wrappers on the baking sheets and brush both sides of the wonton wrappers very lightly with oil.
• Lightly sprinkle the top-side of the wrappers with flaked sea salt.
• Place one baking sheet in the middle of each rack and cook 5 minutes.
• After 5 minutes, set the bottom tray on the upper-middle rack and the set the upper tray on the lower-middle rack, and rotate each tray from front to back.
• Bake an additional 5-10 minutes or until the chips are light golden brown.
• Set sheets on a cooling rack and carefully transfer the chips to a different baking sheet or serving tray.
• Reload the trays with additional wonton wrappers (if necessary) and repeat the process.
• Keep in an airtight container up to 1 week.
• Enjoy!

HOW TO MAKE EASY INDIAN SAMOSAS WITH WONTON WRAPPERS

Steps:

• Pre-heat oven to 375F.
• Brown meat in a large skillet over medium heat until cooked through, drain meat and return to skillet.
• Add next 5 ingredients and cook for 2 more minutes over medium heat, stirring often.
• Add cilantro and onions, stir and cook one more minute, set aside to cool.
• Scoop 1 tbs of meat mixture onto wonton, wet two sides with water and fold. Press the edge to make a seal. Set aside on a rimmed baking sheet. Repeat until all ingredients are used.
• Spray samosa dumplings with cooking spray and bake in oven until golden brown.
• Serve with your favorite savory dipping sauces. I used an apricot chutney this time.