Crispy wonton recipe using no pork?

Question

All the ones i found used pork to fill the wontons?

Answer 1

CRAB AND CREAM CHEESE WONTONS

1 pkg Philadelphia Cream Cheese

1 can crab meat, drained

2 T flour or Wondra

3 scallions, minced

1/4 tsp onion powder

1 egg, beaten

oil for deep fryer

Wonton Wrappers

Finely mince the scallions. Combine with cream cheese, crab meat, and flour or Wondra.

Beat the egg in a small bowl - this will be used to brush the edges of the wonton wrappers before folding, and helps to keep them together.

Place large tablespoonfuls of the crab mixture in the center of each wonton skin and brush edges with egg mixture. Fold over to form a triangle, then press edges together to seal.

Bring the two side edge corners of the triangle to the middle and press these together to form a ring.

Heat oil to 350 degrees in a large, heavy bottomed pan, sufficient to cover the wontons.

Fry wontons until golden, turning once, about 2-3 minutes. In order to avoid lowering the temperature of the oil, do not attempt to fry too many at once. Remove with a slotted spoon, drain on paper towels and serve.

Variation: You can substitute the cream cheese and crab mixture with pre-packaged crab / seafood spread. Check the ingredients label and use only cream cheese based products. Add finely minced onions or scallions and use as above to fill wonton skins.

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BANANA WONTONS

2 mashed bananas

1/3 c. coconut, shredded

1/2 tsp. cinnamon

1/4 c. raisins

Wonton wrappers

Combine bananas, coconut, cinnamon and raisins together. Place 1 to 2 tablespoons mixture onto wonton. Fold and seal. Deep fry until light golden brown.

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CHILI CHEESE WONTONS

3/4 c. vegetable juice (V8 spicy is good)

2 tbsp. chopped fresh parsley or cilantro

2 tbsp. chopped green onions

1/2 c. chopped onion

1/3 c. chopped red peppers

2 tsp. chili powder

1 tbsp. vegetable oil

1 (4 oz.) can chopped chillies

1 c. (4 oz.) shredded Monterey Jack cheese

25 wonton wrappers

Vegetable oil

1. To make sauce, in small bowl, mix vegetable juice, parsley, and green onion; set aside.

2. Make filling in 8 inch skillet, heat tablespoon vegetable oil. Over medium heat, cook onion and red pepper with chili powder until onion is tender. Stir occasionally. Remove from heat; cool slightly. Stir in chillies and cheese.

3. Spoon about 1 1/2 teaspoon filling in center of each wonton wrapper. Moisten edges with water, fold in half diagonally and pinch edges to seal. Cover filled wrapper with plastic wrap; repeat with remaining wrappers.

4. In large saucepan, over medium high flame, heat 1 1/2 inches oil to 350 degrees. Cook 4 wontons at a time for 1 to 2 minutes or until golden brown on both sides. Remove from oil and place on paper towel to drain. Repeat with remaining wontons and serve with sauce.

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DATE-FILLED WONTONS

1 (8 oz.) pkg. (1 1/2 c.) finely snipped pitted dates

1/2 c. granulated sugar

1/4 c. water

1/2 c. finely chopped walnuts

2 tbsp. lemon juice or orange juice

1/2 tsp. vanilla

40 wonton skins, or 10 egg roll skins, cut in quarters

Cooking oil for deep-fat frying

Sifted powdered sugar

To prepare the date filling, in small saucepan combine dates, granulated sugar, and water; bring to boil. Cook, stirring constantly, over low heat about 4 minutes or until thickened. Remove from heat; stir in walnuts, lemon or orange juice and vanilla. Cool date filling.

Position skin with one point toward you. Spread 1 teaspoon of filling just off center of skin. Fold bottom point of wonton skin over filling; tuck point under filling. Roll up wonton into log so that filling is completely enclosed; wet point and press to seal. Wet the inside of each end of roll; twist ends to seal. Repeat with remaining skins and filling.

Fry wontons, a few at a time, in deep hot oil (365 degrees) for 1 1/2 to 2 minutes or until golden. Drain on paper toweling. Cool. Dust with powdered sugar. Makes 40.

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ZESTY ITALIAN WONTONS

6 oz. bulk sweet Italian sausage

4 oz. Mozzarella cheese, shredded

2 tbsp. grated Parmesan cheese

Cooking oil

1/4 c. finely chopped onion

2 tbsp. cilantro or parsley

40 wonton wrappers

Spaghetti sauce (optional)

Cook sausage and onion over medium heat until sausage is brown and onion is tender, stirring to break meat in small pieces. Drain well and cool completely. Stir in Mozzarella cheese, Parmesan cheese, cilantro or parsley. Place 1 rounded teaspoon of filling in wonton wrapper. Moisten edges with water.

Starting at one corner, fold wrapper over filling, forming triangle. Press to seal well. Bring other 2 sides together. Cook in deep hot oil 1 1/2 to 2 1/2 minutes or until golden brown. Drain and serve with warm spaghetti sauce.

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Answer 2

1/4 pound beef or chicken

1/4 pound peeled shrimp, finely chopped

2 green onions, finely chopped

One 8-ounce can water chestnuts, drained and finely chopped

1 tablespoon cornstarch

1/4 teaspoon hot pepper powder

40 won ton wrappers

1 egg, beaten

Vegetable oil for deep frying

2 tablespoons hot sesame oil for dipping.

Instructions

1. In a bowl, combine the meat, shrimp, green onions, water chestnuts, cornstarch, and hot pepper powder.

2. Place 1 teaspoon of the mixture slightly off center of each won ton wrapper. Moisten the edges of the wrapper with some of the beaten egg. Fold the wrapper over the filling to create a triangle, forcing out any air. Pull the 2 corners of the folded edge together and twist to secure.

3. Drop the won tons, a few at a time, into deep oil heated to about 360 degrees. Fry them until golden, about 2 minutes. Drain on paper towels.

4. Arrange the won tons on a serving plate with a small bowl of hot sesame oil.

Answer 3

Crispy Chicken Wontons

3 cups finely chopped cooked chicken

1/2 cup shredded carrot

1/4 cup finely chopped water chestnuts

2 teaspoons cornstarch

1 tablespoon water

1 tablespoon soy sauce

1 teaspoon ground ginger

1 (16 ounce) package wonton wrappers

2 tablespoons butter or margarine, melted

1 tablespoon vegetable oil

Plum or sweet-sour sauce

In a bowl, combine chicken, carrot and water chestnuts. In another bowl, combine cornstarch, water, soy sauce and ginger until smooth. Add to chicken mixture; toss to coat. Spoon 1 teaspoon of filling in the center of each wonton wrapper. Moisten edges with water. Bring opposite points together; pinch to seal. Place on greased baking sheets. Combine butter and oil; brush over wontons.

Bake at 375 degrees for 10-12 minutes or until golden brown. Serve with plum or sweet-sour sauce.

Serves 4.

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Answer 4

JALAPENO CREAM CHEESE POPPERS  

wonton skins (found in produce section of grocer)

fresh jalapenos or a jar of jalapeno slices

8 oz. of cream cheese

Lay wonton skins on a clean, dry surface so that each skin is in the shape of a diamond. (They come in a square shape, so just turn them.) At the bottom corner of each skin place a square of cream cheese.

If you have fresh jalapenos, slice them in rings and clean seeds, I encourage to use the jar of jalapeno slices. If you are using the jar of jalapeno slices just drain the juice from the jar.

Place 2-3 slices on each square of cream cheese.

Fold the wontons starting at the bottom corner...fold bottom corner up, then fold in each side (sort of like an envelope), then fold the top corner down. If the wontons aren't sticking very well, wet your finger-tip and run it along the edge and it will then stick.

Once you've completed your desired amount, deep fry until golden brown.

Answer 5

Remember too that for any recipe using pork you can sub chicken!

Answer 6

Use ground chicken in this recipe

Deep Fried Won Tons

Yields about 48 wontons

INGREDIENTS:

* 4 dried black mushrooms

* 1 leaf bok choy

* 1 green onion

* 1 slice ginger

* 1/2 pound ground pork

* 1 tablespoon dark soy sauce

* 1 teaspoon sesame oil

* 1 teaspoon granulated sugar

* Pinch of salt

* 1 egg, lightly beaten

* 3 cups oil for deep-frying, or as needed

* 48 wonton wrappers, or as needed

* Water, as needed

PREPARATION:

Wipe any dirt off the mushrooms. Soak in warm water until softened (20 to 30 minutes). Squeeze out the excess water and chop. Wash and shred the bok choy leaf. Wash and dice the green onion. Mince the ginger until you have 1/2 teaspoon.

In a medium bowl, combine the ground pork with the dark soy sauce, sesame oil, sugar and salt.

Add the lightly beaten egg and the vegetables. This is the wonton filling.

Heat the oil to 375 degrees Fahrenheit. While the oil is heating, prepare the wontons. Lay a wonton wrapper in front of you. Place a teaspoon of the filling in the middle. Fold up the wonton so that it resembles a nurse's cap, wetting the edges to seal (if you haven't made wontons before, see photo instructions on filling wontons).

Add the won tons to the hot oil, a few at a time, sliding them in carefully. Deep-fry the wontons in batches until they are golden brown, turning to make sure they brown evenly. Drain on paper towels or a tempura rack if you have one. As with egg rolls, wontons should be served as soon as possible, to ensure they remain crispy. Serve with Sweet and Sour Sauce or red rice wine vinegar

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This is a basic recipe for wonton with a pork and shrimp filling. --use just shrimp for shrimp wonton

Deep-fry the wonton or boil in soup as desired. For extra flavor, use fresh water chestnuts.

Yields about 35 - 40 wonton

INGREDIENTS:

1/2 pound boneless lean pork

1/2 pound shelled and deveined medium shrimp

3 water chestnuts

2 slices ginger, or as needed to make 1 teaspoon

1 tablespoon oyster sauce

2 teaspoons soy sauce

1 tablespoon Chinese rice wine, dry sherry or rice vinegar

1 teaspoon granulated sugar

a few drops sesame oil

Freshly ground white pepper, to taste

Wonton wrappers, as needed

PREPARATION:

Finely chop the pork and shrimp. Peel the water chestnuts and finely chop. Mince the ginger until you have 1 teaspoon.

Combine the pork and shrimp with the water chestnuts, minced ginger, oyster sauce, soy sauce, rice wine or sherry or rice vinegar, sugar, sesame oil and white pepper.

To fill the wontons, lay one won ton skin in front of you.

(Cover the remaining won ton skins with a damp towel to keep them from drying out). Moisten all the edges of the won ton wrapper with water. Place a heaping teaspoon of won ton filling in the center.

Fold the wonton wrapper in half lengthwise, making sure the ends meet. Press down firmly on the ends to seal. Use thumbs to push down on the edges of the filling to center it. Keeping thumbs in place, fold over the wonton wrapper one more time. Push the corners up and hold in place between your thumb and index finger. Wet the corners with your fingers. Bring the two ends together so that they overlap. Press to seal. The finished product should resemble a nurse's cap. Repeat with remaining wontons.

Alternate method: Place the teaspoon of filling in the middle of the wrapper and twist to seal. The final result should resemble a money bag or drawstring purse.

Boiling the wontons: Bring a large pot of water to a boil. Add the won tons, making sure there is enough room for them to move about freely. Let the wontons boil for 5 - 8 minutes, until they rise to the top and the filling is cooked through. Remove from the pot with a slotted spoon.

Deep-frying the wontons: Heat oil for deep-frying to 360 degrees. Add wonton in small batches and fry, turning occasionally, about 2 minutes or until golden brown. Remove with a slotted spoon and drain on paper towels.

Wontons can be prepared ahead of time up to the cooking stage and frozen. Thaw before cooking.

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