Time 45m Yield 48 rangoon Number Of Ingredients 8 Steps:
In medium bowl, combine all ingredients except wonton skins and butter. Mix until well blended. Place 1 teaspoon filling in center of each wonton skin. Moisten edges with water. Fold in half to form triangle, pressing edges to seal. Pull bottom corners down and overlap slight; moisten one corner and press to seal. (Usually there is a diagram on the wonton package. I think they look like little kerchiefs.). Arrange on baking sheet that has been coated with vegetable spray. Brush with melted butter. Bake in 425º oven for 12-15 minutes, or until golden brown. Serve hot with desired sauce. NOTE: I like hoisin or plum sauce and sweet and sour – even jalapeno pepper jelly! NOTE: These can also be fried, if prefer.
Time 30m Yield 1-1/2 dozen. Number Of Ingredients 11 Steps:
Preheat oven to 350°. Press wonton wrappers into greased mini-muffin cups. Spritz wrappers with cooking spray. Bake until lightly browned, 5-7 minutes. , Beat cream cheese, mayonnaise, salt and pepper until smooth. Stir in remaining ingredients. Spoon into wonton cups. Bake until heated through, 9-11 minutes. If desired, serve with sweet-and-sour sauce., , , , , ,
Time 45m Yield about 3 dozen. Number Of Ingredients 10 Steps:
Preheat oven to 350°. In a small bowl, beat cream cheese and mayonnaise. Stir in green onions, paprika, lime juice, garlic powder and soy sauce. Fold in crab., Spoon 2 teaspoons filling in the center of a wonton wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Moisten wrapper edges with water. Fold opposite sides over filling, pressing centers together to seal. Repeat with remaining sides, making a four-pointed star. Repeat., Transfer to an ungreased baking sheet. Bake 15-18 minutes or until golden brown. Serve with mustard.
Time 20m Yield 4 Number Of Ingredients 4 Steps:
Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray. Lay wonton wrappers on prepared baking sheet. Place 1 teaspoon cream cheese in the center of each wonton wrapper. Lightly brush edges of wonton wrappers with water and fold each wrapper in half to form a triangle. Press edges to seal. Fold the tips of each triangle up together so that they meet in above the center of the wonton and press tips together to seal. Spray assembled wontons with cooking spray. Bake in the preheated oven until wontons are crispy and golden and the cream cheese is melted, 5 to 7 minutes.
Time 40m Yield 12 servings Number Of Ingredients 5 Steps:
Heat oven to 350°F. Mix first 4 ingredients until blended. Place 1 wonton wrapper in each of 12 muffin pan cups sprayed with cooking spray, extending edges of wrapper over rim of cup. Fill with crab mixture. Bake 18 to 20 min. or until edges of cups are golden brown and filling is heated through.
Time 50m Yield 8 Number Of Ingredients 7 Steps:
Preheat an oven to 425 degrees F (220 degrees C). Lightly spray baking sheet with cooking spray. Combine garlic, cream cheese, crab, green onions, Worcestershire sauce, and soy sauce in a bowl. To prevent wonton skins from drying, prepare only 1 or 2 rangoon at a time. Place 1 teaspoon of filling onto the center of each wonton skin. Moisten the edges with water and fold the wonton skin diagonally to form a triangle, pressing edges to seal. Moisten one of the bottom corners. Create a crown by pulling both bottom corners together and sealing. Arrange the rangoon on the baking sheet and lightly spray with cooking spray. Bake in the preheated oven until golden brown, 12 to 15 minutes.
