For the wontons: 4 scallions 1 inch piece fresh ginger, peeled and roughly chopped 4 garlic cloves 1 small shallot 1/2 cup fresh cilantro 1 pound shrimp, peeled and roughly chopped 1 pound ground pork 2 tablespoons Shaoxing wine or other preferred rice wine 2 tablespoons soy sauce, more to taste 2 tablespoons fish sauce, more to taste 1 tablespoon sesame oil 1/2 tablespoon sugar 1/2 teaspoon ground black pepper 80 - 100
square wonton wrappers
If ya know what I mean... I've used the mini muffin tins and
the square wonton wrappers work great in those!
For some reason
the square wonton wrappers (that are of course much easier to find) have egg in them, but ask around.
Square wonton wrappers 1 C water Vegetable oil Instructions Put the chicken, lime juice, honey, red curry paste, and cilantro into a medium bowl and mix well by hand.
Not exact matches
Take your
wonton wrappers, and using a teaspoon measuring spoon, spoon your filling into the center of the
square.
Ingredients: — 1 can of lump crab meat, drained — 1/2 cup shredded cabbage — 1 tsp table salt — 1/2 cup fat free cream cheese, room temperature — 24 pieces
wonton wrappers, (3 1/2 - inch
square)-- 1/4 cup egg substitute — 1 tbsp cilantro, fresh, finely chopped — 3 stalks of scallions, finely chopped
Tip: If you can't find the round
wonton wrappers, use the
square shaped ones.
Gluten - free
Wonton Wrappers, doubled, rolled very thin and cut into
squares and kept moist until ready to use
Arrange the first
wonton wrapper square with a corner facing you.
12
wonton wrappers 1 ounce string cheese (about 1 snack size stick) 1 ounce sharp cheddar cheese, cut into three 1 - inch x 1 - inch
squares 2 ounces brie cheese, cut widthwise into 3 pieces 1 fresh jalapeno, seeds removed and thinly sliced widthwise 1 green onion (just the green top), chopped 3 whole walnuts (shelled) 1 - 1/2 teaspoons brown sugar 1/2 cup canola oil (more may be needed depending on the size of skillet used)