Lay wonton skin on table so that a corner is toward you. Place slice of salami on the skin . Roll up like a cigar from corner to corner, moisten tip of wonton with a little water to help hold together. Place on a cookie sheet seam side down. When you have as many as you want rolled, bake in preheated 375 degree oven about 10 minutes or until they turn lightly golden.
Serve hot from oven or at room temp with a little honey mustard for dipping.
I usually make these up ahead and freeze them unbaked untill needed.
Preheat oven to 350\u00b0.
Chop beef finely with food chopper. Combine all ingredients (except wonton wrappers) in batter bowl. Blend until smooth using super scraper.
Separate wonton wrappers and place one in each cup of the mini muffin pan.
Press each wrapper into cup.
With the small stainless steel scoop, fill cups with cheese mixture.
Wet fingers slightly and pinch top of each wonton wrapper together.
Bake for 15 minutes.
Cool 10 minutes before serving.
Yields 24 servings.
emaining egg.
Arrange 4 wonton wrappers in a single layer
ut one pepper in each wonton wrapper.
Wipe the edges
Preheat oven to 350\u00b0.
Stack the wonton wrappers, then cut them in half diagonally to make 60 triangles.
rap, lay out the first wonton wrapper on the diagonal (point
nd peel.
Press 1 wonton wrapper gently into each muffin
moothly combined.
Place a wonton wrapper onto a working surface
oing to seal the wonton covers). Seperate the wonton covers and place
Cut wonton wrappers in circles small enough to fit mini muffin tins.
Bake wrappers for 10 minutes in 350\u00b0 oven.
Heat all remaining ingredients together in saucepan.
Spoon sauce into baked wrappers.
Makes 3 dozen.
Mix sausage and chili's together.
Wet the edges of each wonton wrapper (working one at a time).
Place a spoonful of the pork mixture in the center of each wonton and seal.
Heat oil to 350 degrees. (To test oil for readiness, drop a wonton in and if it starts to bubble you are ready to go!).
Fry to golden brown.
Serve with your favorite CHEESE DIP and a cold beer! Yummy!
Lay one wonton wrapper on work surface with one point towards you (diamond shape).
Place 1 tablespoon apple pie filling in center.
Moisten edges of wrapper on two sides closest to you.
Fold wrapper in half, forming a triagle. Press to seal edges tightly.
Repeat with remaining filling and wrappers.
Heat oil in heavy skillet to 1/4-1/2 inch in depth.
When hot, add wontons a few at a time.
Brown on both sides and remove to paper toweling to drain.
Sprinkle with powdered sugar and DEVOUR!
Mix first 3 ingredients, shredding crabmeat.
Separate wraps; place 1 teaspoon of mixture on each wrap and fold like a wonton. Fry until brown in oil.
he ravioli, lay out 15 wonton wrappers on a lightly floured
Mix pork, green onions, garlic, wok oil, soy sauce, salt together. (adjust amounts to personal taste).
Wet edges of each wonton wrapper and place a spoonful of the pork mixture in the center. (work one at a time).
Heat the oil for cooking to at least 350 degrees. (To see if the oil is ready, drop a wonton in and if it starts to bubble you are set to go!).
Fry to golden brown.
Serve with dipping sauces. (Sweet and Sour, duck sauce or Hot mustard).
Blend crab meat with cream cheese and seasoning.
Put 1/2 teaspoon of mixture in center of wonton skin.
Moisten edge of skin with beaten egg white.
Fold square into triangle and twist to seal.
Fry in oil heated to 375\u00b0.
n the center of each wonton wrapper.
Brush the edges
ach cup, gently place a wonton wrapper.
The edges of
Filling:.
In a large bowl mix Ricotta, spinach, egg yolk and parmesan cheese.
Salt and pepper to taste.
Ravioli:.
Place 1/2 tablespoon of filling in the center of the wonton wrapper.
Moisten edges of wonton wrapper with water.
Fold into a triangle.
Press edges to seal.
Bring large pot of salted water to boil.
Drop 12 Ravioli into boiling water at a time.
Cook until ravioli floats.
Drain well.
enter of skin.
Pick wonton up in left hand, take