Wontons with Six Dipping Sauces

These appetizers are a good do ahead recipe for a special college football game tomorrow night; Notre Dame versus Alabama. I received my Masters in Library Science at the University of Michigan but Notre Dame holds special memories.  First, my Dad attended, then my youngest sister was in the first freshman class when they first accepted women into the school – pretty neat, huh?

Most of my good memories are with my niece Bethany who followed in her mother’s footsteps and attended Notre Dame.  As South Bend was only a 3 hour drive Gene and I  spent a number of weekends there and she came to see us occasionally until she received her degree. So, a little history thrown in… many special times!  GO IRISH!!!

Anyways, these recipes go way back when I first took a few Chinese cooking classes.  Chinese dishes are my all-time favorites because of all of the different vegetables you can use and the flexibility you have with sauces and ingredients.  You can also make them as healthy as you want.  See my recipe Egg Rolls – Fried or Baked which are a bigger version of wontons.

I have included a pork recipe and a cheese recipe but there are many varieties you can try; substitute vegetables, use chicken or shrimp or just plain vegetables; vary the cheese and so on.  I also have provided six dipping sauces.

Pork Wontons

  • 1/4 lb. ground pork
  • 1 cup cabbage, chopped small
  • 2 tbsp. green onion, snipped small
  • 1/3 cup water chestnuts, chopped small
  • 2-3 tsp. low sodium soy sauce
  • salt and pepper to taste
  • dash or two of garlic powder
  • wonton wrappers
  • water to seal

Cook pork until it is no longer pink; stir in the cabbage and green onion and cook a couple of minutes.  Add the water chestnuts, soy sauce, salt and pepper to taste and garlic powder.

In the center of each wrapper place about 1-1/2 tsp. of the pork mixture. Do not overfill as the wrapper can tear and might not seal good.  Dip your finger in the water and  spread a small amount around the edges of each wrapper. Fold opposite corners in, overlapping points; seal very tightly.

Bake in a 425°F oven for about 5 to 10 minutes or until lightly browned.   Spray each wonton lightly with a nonstick spray.   You can also deep fry these if you want.

By the way, all of this has been done ahead of time.  When I want to serve these appetizers I will just take everything out of the refrigerator about 30 minutes before serving.

 

Cheese and Green Chilies Wontons

  • 3/4 cup cheddar cheese, shredded (I used cheddar and Monterey Jack)
  • 1 small can chopped green chilies, drained
  • wonton wrappers
  • water to seal

Combine the chilies and cheese. Place a tsp. of mixture in the middle of each wonton wrapper.  Remember if you put too much mixture in each wonton they will not have a good seal and the cheese can leak out.  Seal each wonton in desired shape and place on a lightly sprayed foil/parchment paper lined baking sheet. Spray each wonton and bake in a 425°F oven for 10 minutes.  Makes about 30.

New Pictures (9-21-17)

Dipping Sauces

Shoyu Sauce:

  • 1/8 tsp. ground ginger
  • 1/3 cup soy sauce
  • 1/2 tsp. sugar
  • 3/4 cup water
  • 2 tbsp. dry sherry

Combine all ingredients and serve at room temperature.

Sweet and Sour Sauce:

  • 1/3 cup white vinegar
  • 1/3 cup brown sugar, packed
  • 1/4 cup ketchup
  • 1/4 cup water
  • 1 tbsp. cornstarch
  • 2 tsp. soy sauce
  • 1 tsp. Thai Chili Sauce

Combine all ingredients in a small saucepan and bring to a boil; stirring until thickened.

Garlic-Soy Sauce:

  • 4 tbsp. soy sauce
  • 3 tbsp. rice wine vinegar
  • 1 tsp. sesame oil
  • 1 tsp. garlic, minced
  • 1 tsp. scallions or chives, minced
  • pinch of sugar
  • 1/2 to 1 tbsp. vegetable oil (add this to taste)

Combine all of the ingredients and stir well.  The sauce is thin so I add a little cornstarch to thicken.

Plum Sauce:

  • 1 cup plum preserves
  • 1 garlic clove, minced
  • 3 tbsp. white wine
  • 1 tbsp. Dijon
  • 1 tsp. dry mustard

Combine all of the ingredients.

Ginger Dipping Sauce – Weight Watcher’s:

  • 1/4 cup fresh ginger, minced
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup rice wine vinegar (Mirin)
  • 1/4 cup rice vinegar, seasoned
  • 1 tbsp. honey
  • 1/4 cup scallions, minced

Combine all of the ingredients.  2 tbsp. have a PointsPlus Value of 0

Scallion Dipping Sauce

  • 1/4 cup soy sauce
  • 2 tbsp. rice vinegar
  • 2 tbsp. mirin
  • 2 tbsp. water
  • 1 tsp. chili oil (optional)
  • 1 scallion, minced

Combine above ingredients.

 

These were baked and not fried!

IMG_2270

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