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  • Crispy Won Tons with Asian Dipping Sauce

Crispy Won Tons with Asian Dipping Sauce

Crispy Won Tons with Asian Dipping Sauce is rated 3.7 out of 5 by 30.
Prep Time
25
min.
Total Time
37
min.
Servings

16 servings

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.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Heat oven to 425°F.
  • Mix first 4 ingredients until blended.
  • Spoon 1 Tbsp. meat mixture onto center of each won ton wrapper. Bring corners together over meat mixture, then twist to enclose filling. Place on rimmed baking sheet sprayed with cooking spray; press gently to flatten bottoms slightly. Brush evenly with 3 Tbsp. water; sprinkle with sesame seed.
  • Bake 10 to 12 min. or until golden brown. Remove from pan; drain on paper towels.
  • Mix soy sauce, rice wine and remaining water until blended; serve with won tons.
Please use alcohol responsibly.

Shortcut

Omit soy sauce, rice wine and the remaining 1 Tbsp. water used to make dipping sauce. Serve won tons with KRAFT Sweet 'N Sour Sauce.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 120
Total fat 6g
Saturated fat 3g
Cholesterol 20mg
Sodium 300mg
Carbohydrate 10g
Dietary fiber 0g
Sugars 1g
Protein 5g
% Daily Value
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 2 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 2 out of 5 by from I was curious about cream cheese in a so called Chinese recipe. 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.
Date published: 2009-08-01
Rated 1 out of 5 by from this recipe wasnt that great. 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.
Date published: 2007-11-21
Rated 4 out of 5 by from I thought these were pretty good. I thought these were pretty good. I took everyone's suggestion about greasing the pan; however, i used my stoneware that has become non-stick and everything came out perfect. I didn't care for the dipping sauce and I did not use any meat in the won tons. Served this with the thai chicken recipe. Great combo!
Date published: 2007-05-16
Rated 3 out of 5 by from This recipe was good, but I thought there was too much sesame oil. 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!
Date published: 2008-01-17
Rated 4 out of 5 by from These are great! These are great! A few ideas though- I made mine with ground turkey and they were delicious! I also used reduced fat cream cheese and you couldn't tell the differenece. You have to grease the pan you are baking in because they will stick! A great, easy, different recipe.
Date published: 2007-01-31
Rated 5 out of 5 by from I've made this recipe severall times for gatherings, and the plate is always empty. I've made this recipe severall times for gatherings, and the plate is always empty. I'm going to take the advice of othrs and make extra (very simple to make) and freeze to have some left for myself. It's a nice change for appetizers, not a plain recipe.
Date published: 2005-02-03
Rated 3 out of 5 by from the filling is a little bit too sour for my tastes. the filling is a little bit too sour for my tastes. i had to add a lot of hoisin sauce to make it taste decent. i like the idea of baking the wantons, but the texture didnt turn out as i would have hoped, a bit hard to chew.
Date published: 2006-04-02
Rated 5 out of 5 by from I made the pork mix earlier in the day to allow the flavors to develop. 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.
Date published: 2009-01-06
  • 2016-08-25T10:30CST
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