WONTON RECIPES (Won Tons)

Best Wontons Ever!
I LOVE wrapped foods and here is one of my best. I use to make won tons about twice a year, mostly when the family comes home. They are one of my family's favorite. When I want my car inspected free, the mechanic will trade for my won tons. Everyone says mine are the best they've eaten . Over the years I've made them easier making them more my style. I still roll them up like cigar because that was the way I was taught by a Vietnamese family. (see recipe #2, is mine) Make a tamale stand, that where in Arizona I learned to like tamales, anything wrapped!
Vegetarian Chinese Wontons Recipe These deep-fried won tons are stuffed with mashed bean curd. Vegetarians who don't eat egg can substitute 1 tablespoon oil/flaxseed for the beaten egg.
Won tons 1
Makes about 45 - 50 wontons
1/2 cup mashed firm tofu
1 green onion, diced
4 water chestnuts, chopped (optional)
2 tablespoons shredded carrot
1 bok choy leaf, shredded
1 egg, lightly beaten (or leave out)
1/4 teaspoon salt
Pinch of pepper
1-tablespoon soy sauce
1 teaspoon granulated sugar
2 teaspoons minced ginger
1-teaspoon sesame oil
45 wonton wrappers, or as needed
3 to 4 cups oil for deep-frying, as needed
Hoisin sauce or soy sauce for dipping, as needed
Drain and mash the tofu. Wash and prepare all the vegetables. Lightly beat the egg with the salt and pepper. Combine the mashed tofu and vegetables with the egg and seasonings.

Heat the oil for deep-frying while you are wrapping the wontons. The oil should be heated to between 360 and 375 degrees.
Fill the wontons; lay a wrapper in front of you so that it forms a diamond shape. Wet all the edges of the wrapper with water. Place a teaspoon of filling in the middle. Bring the top half of the wrapper over the filling and seal the edges. See: directions on wrappers.
*Wontons 2
The measurements of the ingredients are like eyeballing your salads that you make up. This is more a method than a exact recipe. Lastly, add a compliment to it with a meat flavor. This idea will help in keeping them light, and not full and heavy.
Mix: Chicken, turkey sausage, or sausage and hamburger *(1)
Bean threads *(2) (read directions on package)
Shredded, cabbage *(3)
Shredded carrots (packaged)
Green onions or chopped onion, or scallions
2-3 clove chopped garlic
2 TB minced fresh ginger (now come ready in jars)
About 2 cups of Safflower, Grape seed oil or a good oil.
Salt, pepper to taste
Hoisin or soy sauce for dipping (or Sweet and sour)
Won Ton wrappers 1 pkg., depends on your family size
*(1) If you can't find chicken sausage, use ground turkey or chicken and add the spice "Sausage Seasoning" If you use beef-half the beef with pork or it will be too heavy. Only use enough meat to season the vegetables sticking it all together. Use very little as possible, not even a pound just a taste of it as a seasoning. Don't use all hamburger because it's too heavy. The rest is vegetables with a package of bean threads. Always use fresh culinary herbs in recipes. I "eyeball" Swiss chard (if added) in this recipe just for color and giving my family some fresh greens. Other vegetable could be added. Remember mix all ingredients in a large bowl like a salad. Left over freeze for another day. If you have company there will be no left over. This is more a method recipe.
**You can use about 1/2 cup of pressed, (flavored) firm tofu or meat substitute instead of meat
*(2) Soaked bean thread in hot water then cut with scissors or a quick chop on pulse in a food chopper. Using bean thread keeps the won tons light. I wouldn't make them without. I buy a big package once a year that has 4-6 bundles inside. Only use one in the package and read the directions on the package, don't do this recipe without the bean threads it keep the Won Tons light.
*(3) Shredded cabbage and carrots are now in packages. It makes up faster and easier. What you don't use I freeze and use later in vegetable soup or broth cooking. You can also chop bok choy leaf shedding it instead of cabbage

Dip: Broil 2 sweet red pepper, charcoals broil them and place in bag to sweat when cool then peel. Chop in food chopper or blender; add fish or the Hoisin sauce to taste. Add a little honey if you want it sweet. And if you don't like fish seasoning, season with soy or Lea & Perrin Worcestershire sauce. Very good dip! Great on Spring Rolls.

To fill won tons, lay a wrapper in front of you so that it forms a diamond shape. Wet each corner with water. Place about teaspoon in the center and bring the two middle sides together (east and west) over filling and seal. Roll from the bottom to the top like a cigar over the rest of the wanton. (Or, Read direction on wontons package. Seal and fry 360 degrees.
Omega-3 is Essential to the Human Body

For Crab Wontons 3Use this filling
8 ounces organic cream cheese
8 ounces fresh crab meat or canned crab-meat, drained and flaked
1-teaspoon red chopped onion
1/2 teaspoon Worcestershire Sauce
1/2 teaspoon soy sauce
Freshly ground black pepper (optional)
1 green chopped onion (or chives)
1 large clove of garlic
*Can sub the imitation crab or leave out. See on package of won ton wrappers instructions for rolling Won Tons.
Deep fry until they are golden brown, about 3 minutes turning once. Remove and drain on paper towels.
* I make this once or twice a year plus, it's one of my family's favorites.

Won tons made just with finely shredded cabbage (in the salad section of your grocery store,) and fresh graded ginger quick style and is great tasting. Add in one package of "bean thread" which make it exotic. http://toughertimestoday.blogspot.com/2016/06/single-moms-start-cooperative-business.html

Meat Tamales (poultry, turkey or pork)

Tamales (semi home made)
Buy a large pork butt, poultry, chicken, turkey i.e. and cook it slowly with a large can of red Chile sauce found by the enchilada sauce in the grocery store.. I add lot of crushed garlic and a teaspoon of cumin and pepper and spice it up with habanero spice but you can omit that and add whatever spices you want. when the meat is fully cooked pull meat apart with a fork and discard the sauce in a bowl.
Mix the meat with a can of pitted black olives, more garlic, cumin, and pepper and whatever other spice I want to .... such as; garlic power, salt, habanero... or, (In a pinch; add a semi home made secret instead of spices; just to buy a block of chili con carne.) In some stores you can buy the masa ready to spread, but it comes in big sizes.

Buy a bag of corn masa flour made for tamales found in the store and make the crust inside your corn husk. Make the masa according to the directions I use lard only (not shortening...) If you have money use butter. I use chicken or veg. broth instead of water.
Buy the corn husk from a Mexican grocery store as they are cleaner and larger that can be found at Smiths Safeway or Albertsons, most larger chains.
Soak the husks and clean them well and lay them out to dry or pat dry...
With the meat cooled, the masa made and the husks soaked cleaned and dried; start to make the tamales. Use hands it seems to work the best but does get messy...
Take two husk and lay them in hand overlapping by an inch sideways; take a handful of masa and spread a 1/4 layer in the middle of the husks, then add a smaller handful of meat making sure I have an olive or two on top of the masa.
Roll the husks so the masa covers the meat completely then fold up the bottom end and continue to wrap the sides to cover the end part and roll to the end when they are all done; steam them for about an hour...
To check take on out and let cool; the masa should be firm if not continue to cook... it will firm up more during the cooling process so you will just have to get the hang of it... these freeze well and microwave
To reheat.. use more of the red chili sauce to top or any kind of salsa works too that's about it. If you lucky it help to have two people one to spread the masa and one to add the meat and even better is a third person to do the rolling. It can be a fun family time.
I don't make the meat, but some of my children do...try the green corn tamales, but they may seem like their more work...they are not. It just their in season in summer as far as fresh corn goes.
You of course can do beef, deer meat, sheep (Indian) and chile beans too.
Taste; as you go along to see if its too hot/spicy.


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