Won Tons

Won Tons

29 Reviews 5 Pics
  • Prep

    30 m
  • Cook

    20 m
  • Ready In

    50 m
Danielle Tarango
Recipe by  Danielle Tarango

“These won tons are easy and amazingly good. Trick all of your friends into thinking you are a gourmet in just 20 minutes! Please note! Won tons are best when they are eaten directly after cooking. This recipe can be made in advance, however wait to fry them until just before serving. Wasabi can be found in many common grocery stores and Asian grocery stores.”

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Ingredients

Adjust Servings

Original recipe yields 12 servings

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Directions

  1. In a small mixing bowl, combine mustard, soy sauce and wasabi until the wasabi has dissolved. Cover and refrigerate.
  2. Place cream cheese in a large bowl (preferably chilled metal). Mix in crab meat, onion, water chestnuts and parsley. Place one spoonful of the mixture in the center of each won ton wrapper. Bring points of the wrapper together (in a triangular shape) and pinch the edges closed. If the edges do not stick together, wet your fingertips lightly with water and pinch the ends together again (this will help to hold the won ton together).
  3. Heat oil in a large skillet. When oil is hot, place won tons (approximately 6 at a time) into hot oil. Remove the won tons when they are golden brown. Drain them on a paper towel lined tray. Repeat this process until all won tons are fried. Serve with dipping sauce.

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Reviews (29)

Rate This Recipe
jbc1979
85

jbc1979

I made this recipe for a tapas party and they were the hit of the evening! I changed two things. First, instead of regular onions, I used green onions which gave a more asian flavor and instead of frying, I placed on a cookie sheet sprayed with light cooking spray and then sprayed the wontons with the cooking spray liberally. Bake in a 350 degree oven for about 20 minutes or until golden and crispy. We also had someone bring a pineapple cream dip and that went perfect with these babies! Yummy! I have already been asked to make them for our next get together.

SCOUTMURPHY
48

SCOUTMURPHY

Great recipe. My kids gobbled them up! I made a few adjustments to the recipe;skipped the chestnuts added green onions and garlic powder. Also a pinch of cornstartch to hold it all together. Came out great. I will be serving these at my next party!

ANNE LAMBORN
26

ANNE LAMBORN

These are good won tons, and this recipe makes enough for me to serve half and freeze the other half. I like sweet and sour dipping sauce with these also.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 561 cal
  • 28%
  • Fat
  • 44.7 g
  • 69%
  • Carbs
  • 34.4 g
  • 11%
  • Protein
  • 8.1 g
  • 16%
  • Cholesterol
  • 29 mg
  • 10%
  • Sodium
  • 854 mg
  • 34%

Based on a 2,000 calorie diet

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