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Ingredients

• ✓ wonton wrapper
• ground pork
• green onion
• egg
• hot sauce
• black pepper
• chicken broth
• ginger
• green onion
• soy sauce

Instructions

1. 1 Make the wontons: Mix pork, green onions, egg, hot sauce, and pepper together in a bowl. Refrigerate for 30 minutes.
2. 2 Place a heaping teaspoon pork mixture in the center of a wonton wrapper. Moisten the edges with water. Fold the bottom point to the top point, creating a triangle, and pinch to seal. Fold the outer two points in toward the center and pinch together. Repeat to form remaining wontons.
3. 3 Make the soup: Pour chicken broth into a pot and bring to a rolling boil. Add grated ginger, then add wontons; cook until wontons float to the surface, about 6 minutes.
4. 4 Garnish each bowl with green onions and soy sauce.

By veglemon

Ingredients

• ✓ wonton wrapper
• ground beef
• colby monterey jack cheese
• vegetable oil

Instructions

1. 1 Heat a large skillet over medium-high heat. Add beef; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
2. 2 Spoon about 1/2 teaspoon ground beef and 1/2 teaspoon cheese onto the center of each wonton wrapper. Fold each wrapper into a triangle and seal the edges together with water.
3. 3 Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C). Vegetable oil will be ready when bubbles form around the end of a wooden spoon inserted in the oil.
4. 4 Fry wontons in hot oil until golden brown, 2 to 3 minutes per side. Remove wontons with a slotted spoon and transfer to a paper towel-lined plate.

By ainsliek

Ingredients

• ✓ wonton wrapper
• cream cheese
• jalapeno pepper
• sweet chili sauce
• oil

Instructions

1. 1 In a medium bowl, stir together cream cheese and jalapeño peppers. Arrange wonton wrappers a few at a time on a clean dry surface. Set a cup or small bowl of water nearby. Place about a teaspoon of cream cheese mixture onto the center of each wrapper. Moisten your fingertip in the bowl of water and trace the edges of wonton wrappers. Fold into triangles or follow directions on the package for desired shapes. This part can be done ahead of time and refrigerated or frozen.
2. 2 Heat oil in a deep fryer to 375 degrees F (190 degrees C). When hot, fry wontons a few at a time until golden brown, about 2 minutes. Drain on paper towels. Repeat with all wontons, then serve with sweet chili sauce for dipping.

By Billy Goat

Ingredients

• ✓ wonton wrapper
• rhubarb
• sugar
• all-purpose flour
• oil

Instructions

1. 1 Place rhubarb into a blender or the bowl of a food processor; blend until liquefied. Pour rhubarb purée into a large bowl; stir in sugar and flour until smooth.
2. 2 Lay a few wonton wrappers on a clean surface; keep a small bowl of water nearby for dipping your fingertips. Place a generous spoonful rhubarb mixture in centers of wrappers. Dip your finger in water; brush onto wrapper edges to moisten. Fold wrappers into a triangle to seal. Moisten insides of 2 corners; press them against top corner to seal. Repeat with remaining wrappers and filling.
3. 3 Heat oil in a deep fryer or deep heavy skillet to 375 degrees F (190 degrees C). Fry wontons in hot oil, in batches, until golden brown on all sides, about 5 minutes per batch. Transfer to a paper towel-lined plate to drain using a slotted spoon. Serve warm.

By Sumehra

Ingredients

• ✓ wonton wrapper
• oil
• cream cheese
• white sugar
• cinnamon

Instructions

1. 1 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
2. 2 Mix cream cheese, 8 tablespoons sugar, and 1 tablespoon cinnamon in a bowl until well blended. Spoon 1 teaspoonful of the filling into each wonton wrapper. Fold the wonton like a triangle and seal 2 edges together with water; squeeze the sides together to lock out the air. Wet the ends of the triangle; fold into the center 1 at a time.
3. 3 Place the filled wontons carefully into the oil; cook until golden brown on 1 side, about 2 minutes. Turn wontons over and cook until the other side is golden brown, about 2 minutes.
4. 4 Mix 1 tablespoon cinnamon and 1 tablespoon sugar in a small bowl. Sprinkle on top of fried wontons.

By Jennelle

Ingredients

• ✓ wonton wrapper
• turkey breast
• cranberry
• almond
• cranberry sauce
• vegetable oil

Instructions

1. 1 Mix the turkey, cranberries, almonds, and cranberry sauce in a bowl. Place about 1 teaspoon of the mixture in the center of each wonton wrapper. Fold wrappers over filling, moisten edges, and press with a fork to seal.
2. 2 Heat the oil in large skillet or deep fryer.
3. 3 Fry the wontons in the hot oil until golden brown. Drain on paper towels.

By Marianna

Ingredients

• ✓ wonton wrapper
• cream cheese
• sour cream
• onion
• garlic powder
• white sugar
• imitation crabmeat

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet, and set aside.
2. 2 Combine the cream cheese, sour cream, onion, garlic powder, and sugar in a bowl, and beat until soft and well mixed. Lightly stir in the flaked imitation crab meat.
3. 3 Fill a bowl with lukewarm water. Remove a wonton wrapper from the stack, and cover the stack with a damp paper towel to keep the wrappers from drying out. With your finger, wet two adjoining edges of the wrapper with water, and place about 2 teaspoons of filling in the center. Fold the wrapper into a triangle shape, pressing out all the air and sealing the edges well. Place the filled wonton on the prepared baking sheet while you finish filling and folding the wontons.
4. 4 Bake in the preheated oven for about 15 minutes, until the wonton edges turn brown and crisp. Serve immediately.

By LAURAG16

Ingredients

• ✓ wonton wrapper
• oil
• cream cheese
• crabmeat
• garlic powder
• paprika
• water chestnut

Instructions

1. 1 Heat oil to 375 degrees F (190 degrees C) in a large, heavy saucepan.
2. 2 Mix cream cheese, crabmeat, water chestnuts, garlic powder, and paprika together in a medium bowl.
3. 3 Place about 1 teaspoon cream cheese mixture in the center of each wonton wrapper. Moisten wrapper edges with water, fold over the mixture, and pinch to seal.
4. 4 Working in small bathces, fry wontons until golden brown, 3 to 5 minutes.

By lavaun

Ingredients

• ✓ wonton wrapper
• vegetable oil
• pizza dough
• cream cheese
• green onion
• parmesan cheese
• crab meat
• mozzarella cheese
• sweet chili sauce

Instructions

1. 1 Heat vegetable oil in a deep skillet over medium-high heat; fry wonton strips until crisp, 2 to 4 minutes. Transfer to a paper towel-lined plate to drain.
2. 2 Preheat oven to 450 degrees F (230 degrees C). Spread pizza dough onto a baking sheet.
3. 3 Bake in the preheated oven until slightly brown, about 7 minutes.
4. 4 Mix cream cheese, 1/4 cup green onions, 2 tablespoons Parmesan cheese, and crab together in a bowl; spread onto the pizza crust. Top with mozzarella cheese, remaining Parmesan cheese, fried wonton strips, and remaining green onions.
5. 5 Bake in the preheated oven until cheese is browned and melted, about 8 minutes. Drizzle sweet chile sauce over top.

By Allrecipes Community Support

Ingredients

• ✓ wonton wrapper
• butter
• celery
• chicken breast
• hot pepper sauce
• cheddar cheese
• salt
• pepper
• oil

Instructions

1. 1 Melt the butter in a large skillet over medium heat. Cook the celery in the melted butter until slightly soft, about 5 minutes; transfer to a large mixing bowl. Add the chicken, hot sauce, and Cheddar cheese to the cooked celery and mix thoroughly. Season with salt and pepper.
2. 2 Separate and place the wonton wrappers onto your work surface. Spoon about 1 tablespoon of the chicken mixture onto the center of each wrapper. Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal.
3. 3 Heat the oil in a deep-fryer or deep pan to 365 degrees F (185 degrees C). Deep-fry several wontons at a time, turning as needed, until lightly browned. Remove to drain on paper towels. Serve hot.

By Ashley L

Ingredients

• ✓ wonton wrapper
• ground beef
• green onion
• salt
• garlic powder
• black pepper
• ginger
• sesame oil

Instructions

1. 1 Preheat an air fryer to 350 degrees F (175 degrees C). Fill a small bowl with water.
2. 2 Mix ground beef, green onions, salt, garlic powder, pepper, and ginger in a bowl until well combined.
3. 3 Place several wonton wrappers onto a work surface. Place 1-tablespoon balls of beef mixture onto one side of each wrapper. Dip your fingertips into the water and wipe around wonton edges. Fold wontons in half to form a triangle around the filling, then wet your fingertips again and pinch the edges together to seal. Transfer to a plate, ensuring they don't overlap. Repeat to make remaining wontons.
4. 4 Working in batches, lightly brush as many wontons as will fit in a single layer in the air fryer basket on one side with sesame oil. Place into the air fryer basket, oiled-side down, then brush the tops lightly with additional sesame oil.
5. 5 Air fry in the preheated air fryer for 4 minutes, then carefully flip with tongs. Continue cooking until crispy and the edges are golden brown, 3 to 4 more minutes. Transfer to a paper towel-lined plate and let cool while you cook the remaining wontons.

By fabeveryday

Ingredients

• ✓ wonton wrapper
• cooking spray
• cream cheese
• crabmeat
• green onion
• garlic
• worcestershire sauce
• soy sauce

Instructions

1. 1 Gather the ingredients. Preheat the oven to 425 degrees F (220 degrees C). Lightly spray a baking sheet with cooking spray.
2. 2 Combine cream cheese, crabmeat, green onions, garlic, Worcestershire sauce, and soy sauce together in a bowl.
3. 3 To prevent wonton wrappers from drying, prepare only one or two rangoon at a time, keeping the other wrappers under a damp towel. Place 1 teaspoon crab filling onto the center of each wonton wrapper. Moisten edges with water and fold wrapper diagonally to form a triangle, pressing edges to seal and pressing out any air pockets. Moisten one of the bottom corners. Create a crown by pulling both bottom corners together and sealing. Repeat with remaining wonton wrappers and crab filling.
4. 4 Arrange rangoon on the baking sheet and lightly spray with cooking spray.
5. 5 Bake in the preheated oven until golden brown, 12 to 15 minutes.

By Carol Belle

Ingredients

• ✓ wonton wrapper
• peanut oil
• cream cheese
• onion powder
• garlic powder
• worcestershire sauce
• soy sauce
• salt
• black pepper
• chicken

Instructions

1. 1 Heat oil in a deep-fryer or deep, large saucepan to 375 degrees F (190 degrees C).
2. 2 Stir cream cheese, onion powder, garlic powder, Worcestershire sauce, soy sauce, salt, and pepper together in a bowl. Add chicken and stir until completely incorporated.
3. 3 Separate wonton wrappers and place onto a work surface. Spoon about 1 teaspoon cream cheese filling onto the center of each wrapper. Working on one at a time, use your finger or a pastry brush to lightly moisten the edges of the wrapper with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal.
4. 4 Cook wontons in batches in hot oil until lightly browned, 2 to 4 minutes. Transfer to a paper towel-lined plate to drain.

By Suzanne Frideres

Ingredients

• ✓ wonton wrapper
• chicken breast
• egg
• green onion
• soy sauce
• sesame oil
• vegetable oil
• salt
• water

Instructions

1. 1 Mix chicken, egg, green onion, soy sauce, sesame oil, vegetable oil, and salt in a large bowl until evenly combined.
2. 2 Scoop about 1 teaspoon chicken mixture and place into the center of a wonton wrapper. Moisten 2 adjacent edges of the wrapper with water and fold into a triangle. Connect the two lower points of the wrapper and moisten to seal and make a hat shape. Repeat with remaining chicken and wonton wrappers.
3. 3 Bring a large pot of water to boil. Stir wontons into boiling water. Add 1/2 cup cold water and allow water to return to a boil. Repeat boiling with another 1/2 cup cold water. Wontons are ready when chicken is no longer pink in the center, about 5 minutes. Drain.

By Jaline

Ingredients

• ✓ wonton wrapper
• ground pork
• celery
• carrot
• onion
• garlic
• salt
• black pepper
• soy sauce
• egg
• canola oil

Instructions

1. 1 Mix together ground pork, celery, carrot, onion, and garlic in a bowl. Season with salt, pepper, and soy sauce; mix with your hands until well blended.
2. 2 Separate the wonton wrappers and lay them out on a clean surface. Spoon 1 teaspoon pork mixture into the center of each wrapper. Moisten the edges of the wonton wrappers with beaten egg, fold over the filling to form a triangle, and press together to seal. Place the finished wontons on a baking sheet.
3. 3 Heat canola oil in a deep fryer or large saucepan to 365 degrees F (180 degrees C).
4. 4 Fry wontons, about 6 at a time, in hot oil until golden brown and they float to the top, 3 to 4 minutes. Remove and drain on a paper towel-lined plate.

By Lady_Charee

Ingredients

• ✓ wonton wrapper
• butternut squash
• brown sugar
• soy sauce
• scallion
• ginger
• vegetable oil
• water
• soy sauce
• water
• sesame seed

Instructions

1. 1 Place butternut squash cut-side down in a shallow dish; cover with plastic wrap.
2. 2 Microwave squash until flesh is easily pierced with a fork, about 12 minutes. Cool until easily handled, about 5 to 10 minutes.
3. 3 Scoop squash flesh into a large bowl, discarding skin. Mix brown sugar and 2 tablespoons soy sauce into the squash. Stir in scallions and ginger.
4. 4 Spoon 1 tablespoon squash mixture into the center of a wonton wrapper. Moisten edges with water and fold into a triangle. Repeat with remaining wonton wrappers. Arrange filled potstickers on a baking sheet.
5. 5 Freeze potstickers until almost solid, about 15 minutes.
6. 6 Heat 2 tablespoons oil in a large skillet over medium heat. Add a layer of potstickers; cook, shaking skillet occasionally, until bottoms are golden, about 2 minutes. Flip and add 1/2 cup water. Cover and let steam until cooked through, about 3 minutes. Transfer to a serving dish. Repeat with remaining oil and potstickers.
7. 7 Mix 1/2 cup soy sauce, water, and sesame seeds together in a small bowl to make dipping sauce. Serve alongside potstickers.

By Sara s

Ingredients

• ✓ wonton wrapper
• lemon juice
• cranberry
• turkey
• stuffing
• cream cheese
• turkey gravy
• salt
• canola oil
• onion
• lime juice
• jalapeno pepper
• garlic
• water

Instructions

1. 1 Pour the lemon juice over the dried cranberries in a bowl; set aside. Mix the turkey, stuffing, cream cheese, and turkey gravy in a separate bowl until thoroughly combined.
2. 2 Place a wonton wrapper on a work surface; spoon about 1 tablespoon of the filling in the center of the wrapper. Moisten two opposite edges of the wrapper with a finger dipped in water, fold the wrapper in half the long way, and press the edges together with a fork. Sprinkle the wrapper with salt. Repeat with remaining filling and wrappers.
3. 3 Heat the canola oil in a large, deep skillet over medium heat; pan-fry the filled wontons in batches until crisp and golden brown, about 2 minutes per side. Drain the fried wontons on paper towels; allow to cool for about 5 minutes to set the filling.
4. 4 Drain the lemon juice from the dried cranberries. Place cranberries into a food processor; pulse several times until the cranberries are finely chopped. Transfer to a bowl and mix in the onion, lime juice, jalapeno pepper, garlic, and water. Serve with the hot fried wontons.

By JennyJenn

Ingredients

• ✓ wonton wrapper
• egg white
• water
• ground beef
• hot sausage
• sweet chili sauce
• five-spice powder
• garlic powder
• green onion
• salt
• pepper
• vegetable oil
• sweet chili sauce

Instructions

1. 1 Beat the egg white and water together in a small bowl; set aside. Lightly mix the ground beef, sausage, 1 tablespoon sweet chile sauce, five-spice powder, garlic powder, green onion, and salt and pepper. Place about 1 teaspoonful of the meat mixture onto a wonton wrapper with one corner facing you. Fold in the left and right corners of the wrapper to slightly overlap the filling, then tightly roll the lower corner up to create a pocket around the filling. Continue rolling until just the tip of the remaining corner is visible; brush the corner with the egg white mixture to seal.
2. 2 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
3. 3 Fry the egg rolls in the hot oil in batches until golden brown, 3 to 5 minutes. Drain on a paper towel-lined plate. Serve with 1/2 cup of sweet chili sauce.

By Debbie Fowler

Ingredients

• ✓ wonton wrapper
• ground turkey
• egg
• water chestnut
• green onion
• soy sauce
• ginger
• black pepper
• salt
• garlic powder
• red pepper flakes
• vegetable oil

Instructions

1. 1 Combine turkey, 1 tablespoon beaten egg, water chestnuts, green onion, soy sauce, ginger, black pepper, salt, garlic powder, and red pepper flakes in a bowl.
2. 2 Use a 3-inch biscuit cutter to cut wonton wrappers into circles. Place 1 1/2 teaspoon of the turkey filling in the center of each wonton wrapper. Brush one side of each wrapper with beaten egg. Fold wrapper over filling, pleating edges as you seal.
3. 3 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Fry pot stickers, 6 at a time, until browned, 3 to 6 minutes. Drain on paper towels.

By TINKERBELL6778

Ingredients

• ✓ wonton wrapper
• pork tenderloin
• ginger root
• garlic
• green onion
• lime juice
• red pepper flakes
• sesame oil
• soy sauce
• salt
• black pepper
• egg white
• peanut oil

Instructions

1. 1 Combine the pork, ginger, garlic, green onion, lime juice, crushed red pepper, sesame oil, and soy sauce in a food processor. Season mixture with salt and pepper. Pulse until pork is minced to the consistency of ground beef.
2. 2 Separate the wonton wrappers and lay them out on a clean surface. Spoon 1 tablespoon of the pork mixture into the center of each wrapper. Moisten the edges of the wonton wrappers with water, fold over the filling to form a triangle, and press together to seal. Brush each wonton with egg white.
3. 3 Pour the peanut oil into a large pot and preheat to 365 degrees F (180 degrees C).
4. 4 Gently drop wontons into the hot oil and cook until golden brown, about 5 minutes. Remove to paper towels to drain.

By Allrecipes Member

Ingredients

• ✓ wonton wrapper
• chicken breast
• teriyaki marinade
• green onion
• salt
• pepper
• sugar
• rice vinegar
• olive oil
• oil
• iceberg lettuce
• water chestnut
• sesame seed
• almond
• mandarin orange segment

Instructions

1. 1 Place chicken breasts in a bowl, pour teriyaki sauce over them, and coat well. Cover, and refrigerate for 1 hour.
2. 2 Preheat an outdoor grill for direct heat.
3. 3 For the dressing, place green onions, salt, pepper, and sugar in a blender. Pour in olive oil and rice vinegar. Blend until smooth. Remove to a bowl, cover, and refrigerate until ready to serve.
4. 4 Grill chicken, turning, until done. Remove to a cutting board, and cut into strips.
5. 5 In a large skillet or wok, warm oil over medium-high heat. Cut wonton wrappers into strips. Fry wonton strips until crisp. Remove to paper towels.
6. 6 In a large bowl, toss together lettuce, water chestnuts, sesame seeds, sliced almonds, and mandarin oranges. Pour dressing over salad, and toss gently. Top with fried wontons and grilled chicken strips.

By Penny Allen

Ingredients

• ✓ wonton wrapper
• ground lamb
• garlic
• green onion
• fresno chile pepper
• green pea
• kosher salt
• black pepper
• cayenne pepper
• cumin
• rice vinegar
• soy sauce
• mint
• egg
• water
• butter

Instructions

1. 1 Combine lamb, garlic, green onions, chile pepper, peas, salt, pepper, cayenne, and cumin in a bowl. Mix with 2 forks, starting on the surface of the mixture, until ingredients are evenly combined. Wrap in plastic and chill for 3 hours, or up to overnight.
2. 2 Mix rice vinegar, soy sauce, and mint together in a bowl for dipping sauce. Refrigerate until needed.
3. 3 Combine beaten egg and water in a small bowl. Brush the edges of a wonton wrapper with some of the egg wash. Drop 2 to 3 teaspoons of filling in the center. Fold over and press edges together while squeezing out any air bubbles. Continue with remaining wrappers and filling. Let rest for about 10 minutes.
4. 4 Heat butter in a pan over medium heat. Fry batches of dumplings in the hot butter until meat is no longer pink and dumplings are golden brown, about 3 minutes per side. Serve with dipping sauce.

By John Mitzewich

Ingredients

• ✓ wonton wrapper
• sriracha hot sauce
• brown sugar
• rice vinegar
• ketchup
• canola oil
• cayenne pepper
• sesame oil
• black pepper
• salt
• worcestershire sauce
• fish sauce
• soy sauce
• garlic
• green onion
• crab meat
• cream cheese

Instructions

1. 1 Mix cream cheese, crab meat, green onions, garlic, soy sauce, fish sauce, Worcestershire sauce, salt, pepper, sesame oil, and cayenne pepper together with a fork until ingredients are blended thoroughly. Cover with plastic wrap and refrigerate until chilled, 1 or 2 hours.
2. 2 Keep wonton wrappers moist by covering with a damp paper towel. Place a small bowl of water nearby on the work surface. With a wet fingertip, moisten surface of wonton. Place 1 1/2 teaspoons of crab filling in center of wonton. Fold 2 opposite corners toward each other over the filling but without touching tips together yet. Fold up the other 2 corners. Working gently from the bottom, squeeze out any air bubbles; pinch together the 4 seams from the bottom up to create a modified pyramid (or "warhead") shape. Place on a dry surface. Continue with remaining wontons.
3. 3 Heat oil in deep fryer to 350 degrees F. Fry wontons in batches until golden brown and crispy, gently moving them around in the oil with a strainer to brown each surface, about 3 minutes. Let cool about a minute before eating. Serve with the dipping sauce.
4. 4 Whisk ketchup, rice vinegar, brown sugar, and sriracha sauce together in a bowl for the dipping sauce.

By John Mitzewich

Ingredients

• ✓ wonton wrapper
• vegetable oil
• green cabbage
• carrot
• red bell pepper
• green onion
• garlic
• soy sauce
• rice vinegar
• sake
• sesame oil
• sugar
• ginger
• cayenne pepper
• white pepper
• ketchup
• cornstarch
• ground pork

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cut wonton wrappers into 1/4-inch strips. Transfer cut wonton wrappers to a baking pan and toss with oil. Spread out evenly.
3. 3 Bake in the preheated oven until browned, about 12 minutes. Let cool and reserve.
4. 4 Combine cabbage, carrot, bell pepper, green onions, and garlic for the bowl. Set aside.
5. 5 Mix soy sauce, rice vinegar, sake, sesame oil, sugar, ginger, cayenne, pepper, ketchup, and cornstarch together for sauce in a bowl and reserve.
6. 6 Add pork to a large skillet set over medium-high heat. Brown the meat well, while breaking up into small crumbles as it cooks, 5 to 7 minutes. Add the vegetable mixture and toss with the meat to combine. Cook, stirring, just until the veggies start to soften, about 2 minutes.
7. 7 Stir in the sauce and toss everything to combine. Cook and stir until the sauce has coated everything evenly, and the vegetables are cooked to desired doneness, 1 to 2 minutes more. Serve in a bowl with crispy wonton strips on top.

By John Mitzewich

Ingredients

• ✓ wonton wrapper
• rice wine
• sesame oil
• ginger
• salt
• black pepper
• chicken breast
• potato starch
• oil
• egg
• honey
• gochujang
• lime juice
• sesame oil
• garlic
• soy sauce

Instructions

1. 1 Combine rice wine, sesame oil, ginger paste, salt, and pepper together in a glass or ceramic bowl; add chicken and toss to coat. Cover and let marinate in the refrigerator for at least 30 minutes.
2. 2 Pour potato starch onto a plate. Line a baking sheet with foil and place a rack on top.
3. 3 Heat enough oil in a frying pan over medium heat to cover the chicken pieces.
4. 4 Remove chicken from marinade and toss in potato starch to coat. Add chicken to the hot oil and fry until no longer pink in the centers, about 5 minutes.
5. 5 Place a small amount of fried chicken inside each wrapper. Brush all edges with beaten egg and fold to seal. Set aside.
6. 6 Heat more oil in a frying pan over medium heat. Pan-fry dumplings, working in batches as needed, until golden, 3 to 5 minutes. Transfer dumplings to the baking sheet rack as you work to drain excess oil.
7. 7 Whisk together honey, gochujang, lime juice, sesame oil, garlic paste, and soy sauce for sauce in a bowl. Serve with dumplings.

By Cooking in the Comments

Ingredients

• ✓ wonton wrapper
• green onion
• mushroom
• ground pork
• sesame oil
• soy sauce
• egg
• bread crumb
• salt
• black pepper
• chicken broth
• shrimp
• bok choy
• snow pea
• soy sauce
• sesame oil

Instructions

1. 1 Dice the green onions, and set aside all but 1 tablespoon. Slice the mushrooms, and set aside all but 1 tablespoon. Finely chop the 1 tablespoon of green onions and 1 tablespoon of sliced mushrooms, and place in a bowl with the ground pork, 1 tablespoon sesame oil, 1 tablespoon soy sauce, egg, bread crumbs, salt, and pepper. Stir to thoroughly mix the pork filling.
2. 2 Spoon about 1 tablespoon of the pork filling onto the center of each wonton wrapper. Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal. Moisten the two long ends of the triangle, fold them together, and press them firmly to seal.
3. 3 Bring the chicken broth to a boil in a large saucepan over medium heat. Drop the wontons, one by one, into the broth, and let them cook for 3 to 5 minutes, until they float to the surface. Reduce heat to a simmer, and gently stir in the shrimp, bok choy, and reserved sliced mushrooms. Let the soup simmer 2 more minutes, until the shrimp turn pink, and then drop in the snow pea pods.
4. 4 Garnish with the remaining green onions and a dash of soy sauce and sesame oil, and serve immediately.

By Starry Night

Ingredients

• ✓ wonton wrapper
• chicken breast
• ginger
• honey
• sesame oil
• garlic
• sriracha chile sauce
• red pepper flake
• paprika
• salt
• black pepper
• sugar
• lemon juice
• rice wine vinegar
• mayonnaise
• almond
• green onion
• cilantro
• corn kernel
• cabbage
• cooking spray

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Spray 12 muffin cups with cooking spray. Place 2 wonton wrappers into each muffin cup, pressing into the bottom and along the sides.
2. 2 Mix cabbage, corn kernels, cilantro, green onions, and almonds together in a bowl.
3. 3 Whisk mayonnaise, red wine vinegar, lemon juice, white sugar, pepper, salt, paprika, red pepper flakes, Sriracha chile sauce, garlic, sesame oil, honey, and ginger together in a bowl; fold in chicken. Stir chicken mixture into cabbage mixture until evenly combined; spoon into the wonton cups.
4. 4 Bake in the preheated oven until wontons are crisp and filling is bubbling, about 18 minutes.

By msims6

Ingredients

• ✓ wonton wrapper
• margarine
• cinnamon sugar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Lay wonton wrappers flat onto a baking sheet. Brush the tops evenly with melted margarine. Sprinkle each wrapper with about 1/4 teaspoon cinnamon sugar.
3. 3 Bake in the preheated oven until crisp, about 5 minutes. Transfer wonton crisps to wire racks to cool.

By KELLYNDOUG

Ingredients

• ✓ wonton wrapper
• chocolate-hazelnut spread
• cooking spray

Instructions

1. 1 Preheat the air fryer to 325 degrees F (160 degrees C).
2. 2 Lay out wrappers on a clean surface. Place about 1 teaspoon Nutella in the middle of each wrapper. Use a pastry brush or your finger to wet the edges of each wonton wrapper and fold in half, lightly pressing the sides together. Moisten the tips of the wrapper and press together. Set completed wrappers onto a clean plate and generously spray with cooking spray. Spray the bottom of the air fryer basket and set wontons inside.
3. 3 Air fry until light brown, about 4 minutes. Allow to cool slightly before eating.

By Bren

Ingredients

• ✓ wonton wrapper
• pepper jack cheese
• vegetable oil

Instructions

1. 1 Place 1 to 2 teaspoons of shredded cheese into the center of each wonton skin. Fold the top and bottom corners in toward each other and roll it up like a little egg roll. You will have to seal the wonton with a little water where the ends meet.
2. 2 Heat oil in a deep pot to 365 degrees F (180 degrees C). Fry the wontons two or three at a time. Drain on paper towels. Serve immediately.

By SHECOOKS2