Wontons have to be my new favorite food. I hadn’t made any in years and now in 2015, I’ve made them at least 10 times already. The best part about them? Let me count the ways:
- They’re cheap.At $2.50-$3.50 for 100 wonton wrappers? You can’t beat that.
- They’re fast. They cook up in minutes and if you get your kids to help you fill them, you can have dinner DONE in five minutes.
- They’re versatile. You can fill them with beef, pork, chicken, shrimp, scallops, etc. Whatever’s on sale—use it in your wonton.
- They’re different. It’s easy to get into a rut. Your weekly dinner looks like this: spaghetti, tacos, baked chicken, burgers, spaghetti, tacos, baked chicken….Wontons give you the chance to change it up a bit.
Plus, they can be prepared savory OR sweet. Yes, I figured out how to make a 2-minute sweet potato pie using wonton wrappers and I couldn’t be happier. Let’s get into the recipes, shall we?
First, the savory:
Tara’s Shrimp Wontons With Scallions And Cilantro
This is more of a guideline than a recipe, as you can increase or decrease the quantities depending on what your taste buds prefer
1/2 pound shrimp (either raw or cooked, tails off)
1 medium sized red or yellow bell pepper (about the size of your fist)
1-2 stalks green onion
1 bunch of cilantro leaves
1 teaspoon Asian-style sauce (you can use teriyaki, sweet and sour sauce, etc. Just be sure to use something you would eat on its own.)
1/2 cup shredded cabbage (optional)
Salt and pepper
10-12 wonton wrappers
Dice and mix together all ingredients other than the wonton wrappers. Using a small spoon, place about 1.5 teaspoons in the center of a wonton wrapper. Use your finger to moisten the outer edges of the wrapper and fold it over, pressing the edges together. Use a fork to crimp the edges and ensure they stay closed. (If your wonton wrapper tears at this point, it’s okay. Just press it together.
Fry the wontons in a skillet with over medium-high heat for 1-2 minutes per side, or until it’s golden brown. Your veggies, depending on how small your dice is, might still have a little crunch. That’s okay. It’s delicious! The finished product:
Other recipes include some type of ground meat (chicken or pork) to help bind the filling together. The first time I made shrimp wontons, I didn’t have any ground meat, so I skipped it. It’s a looser filling, but it’s not any worse than Sloppy Joes. I like to serve it with a sweet and sour sauce (Aldi’s has a orange ginger dipping sauce that is delicious!). As a side dish, something green always feels right to me. I like sauteed snow peas or even just some steamed broccoli or green beans.