emaining egg.
Arrange 4 wonton wrappers in a single layer
ut one pepper in each wonton wrapper.
Wipe the edges
oing to seal the wonton covers). Seperate the wonton covers and place
moothly combined.
Place a wonton wrapper onto a working surface
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!
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).
n the center of each wonton wrapper.
Brush the edges
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!
he ravioli, lay out 15 wonton wrappers on a lightly floured
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
parsley and crabmeat.
Cut wonton wrappers diagonally into triangles. Arrange
o taste.
Place 1 wonton wrapper on work surface. Brush
Boil some water to steam dumplings over.
Combine first eight ingredients in a bowl and mix well.
Prepare steamer -- line with lettuce or cabbage leaves or oil.
Making one dumpling at a time:.
Moisten wonton wrapper.
Fill with 1 teaspoon of shrimp mixture.
Wrap up by pulling corners up together and twisting a little.
Place in steamer basket separate from other dumplings.
When basket is filled, steam dumplings for 10 minutes.
Enjoy with a bit of soy sauce or your favourite dipping sauce.
f mixture in center of wonton wrapper (or other vegan ravioli
f the wontons. (Keep remaining wonton wrappers covered with plastic wrap
Preheat oven to 350 degrees F. Spray one side of each wonton wrapper with vegetable oil spray. Press wonton wrappers, oil coated-side-down into miniature muffin cups. Bake 10 to 12 minutes until golden brown. Remove from pans; cool. Spoon 1 teaspoon hot sauce into the bottom of each wonton cup. In a medium bowl, combine chicken, chopped jalapeno, green onions, celery and 1/2 cup Marzetti Ranch Veggie Dip. Spoon chicken mixture into wonton cups. Serve immediately.
br>Brush one side of wonton with honey and place on
ntil bubbly) For wonton dippers, cut the wonton wrappers diagonally into triangles
ntil well combined.
Separate wonton wrappers and lay on a