Every year on their birthdays, I ask my family what their requested meals are for their special day.
My oldest son always puts this one on his birthday menu.
This is a delicious, inexpensive, and simple appetizer, snack, or lunch. He and I both hope you’ll give these a try.
This recipe lends itself well to using leftover meat or veggies. I’ll tell you how I make them, but feel free to experiment with what you have on hand.
I bake my won-tons because it is a little healthier, and definitely more frugal, than deep frying them.
That being said, they are delicious deep fried. If you prefer them that way, you can use my directions to assemble them and simply deep fry them rather than baking them in the oven.
Here’s how I do it:
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One package of wonton wrappers (found in the refrigerated section of most grocery stores)
One bottle of Sweet & Spicy Chili Sauce (I have used both Trader Joe’s & Thai Kitchen. This one looks great, too. )
Filling (canned chicken, leftover meat of your choice, cooked veggies, or a combination)
A small bowl or cup with water
Preheat your oven to 325 degrees.
Cook or heat, if using leftovers, your meat and/or veggies of choice.
To the meat/veggies, add ¼ to ½ cup of sauce, depending on how dry your mixture is.
Add 1/2 to 1 Tablespoon of the mixture to the center of a wonton wrapper. I used this handy cookie scoop.
Dip your finger into the water bowl and trace your wet finger across 2 connecting edges of the wonton wrapper.
Fold the 2 dry edges so that they match up with the wet edges and press gently to seal.
I then brush a little olive oil on the top of each wonton so that they brown nicely and don’t stick when I turn them over.
Continue until you have prepared the desired number of wontons (or run out of either filling or wrappers)
Bake at 325 for 3-5 minutes. Watch them closely because they brown fast!
When your wonton looks baked and lightly browned, carefully flip and bake the other side for an additional 3-5 minutes.
Serve hot with extra sauce for dipping.
*My son also enjoys pizza made with this sauce instead of marinara. I’ll have to post a recipe for that soon. Stay tuned…
If you make these, be sure to come back and let us know how you liked them in the comments.Print This Post
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