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Crispy Won Tons with Asian Dipping Sauce

Crispy Won Tons with Asian Dipping Sauce recipe
photo by:kraft
Baked won ton wrappers hold a savory filling of pork, flavored cream cheese spread, ginger and sesame oil. The appetizers are served with a soy and rice wine sauce.
25 min
37 min
16 servings
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they were so easy and fun to make
i really didint care for th wontons. the texture wasnt all that great.But i loved the baking in oven part.
I was curious about cream cheese in a so called Chinese recipe. It's not exactly traditional. I wasn't very impressed with the texture, not meaty enough. Unfortunately, none of the ingredients use really shorten the prep time of actual wontons. And while wontons don't have to be deep-fried, just cooking them on a pan fails to properly moisten the skins. If you want to pan-fry them, you should go the potstickers way, brown the bottoms and add a half cup of cold water then cover. I garantee you this would make much better fake wontons.
I made the pork mix earlier in the day to allow the flavors to develop. It was a huge hit at our party. I instead opted for an easy sweet asian dip.... next time I'll look for a dip that adds a bit of spice, too.
these are great! I used a homemade sweet n' sour sauce and it was very tasty. the kids loved helping me make these :)
very crispy and delisous
These taste good. But I would cut back the sesame oil to 1/2 teaspoon. It overpowers the cream cheese. I also added some garlic.
I forgot to add to my previou posting that I did cut the sesame oil back to 1/2 tsp. and the shrimp I used was a small can of salad shrimp.
This recipe was good, but I thought there was too much sesame oil. I guess I am not a big fan of the oil. I left out the pork due to it being a side dish for beef stir fry. The filling needed more flavor though, maybe salt, garlic, something. Will try again jazzing it up myself though!
this recipe wasnt that great. the wonton wrappers were dry and hurt my mouth to eat it. i even tried to give them a second chance by using ingredients to moisten the texture, but no luck. i dont recommend this recipe, nor will i EVER make it again. the tastes did not go together, and it tasted like something you would get overcooked at jack in the box.
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