Traditional Asian Wontons with an American Twist! These soft, yet crispy wontons are filled with bacon and leftover mac n’ cheese. Perfect for a snack or game day appetizer, these wontons are a unique way to transform those boring leftovers!
Leftovers can be mundane and boring. Often people end up just tossing them into the circular file (aka the trash can)… which makes me cringe for many reasons. Among them being, it is a huge waste of money and there are many people starving in the world.
But leftovers don’t have to be viewed in that ho-hum type manner. With a little creativity they can become a completely new dish that is exciting, delish, and will make you want to “fork yourself” it’s so good (had to say that).
nsform your leftovers.
On this blog I will hopefully inspire you to do just that. These mac n’ cheese wontons are my first, of many to come, posts showing you it is possible to transform your leftovers.
When i made the lobster truffle mac n’ cheese, I only added the lobster meat and truffle oil to enough mac n’ cheese for TWO servings (Boy and I). I left the remaining as it was, 4 cheesy deliciousness
, that way I could play with more ideas on transforming it into a new dish.
Viola! These were ONE of my ideas. They are friggin’ STEEEEEE-LLLLAAARR! Boy and one of his co-workers went buck nutty over them. I made them two ways – steamed and baked. So, choose whichever method you prefer, or try both! I hope you enjoy!
Lay a wonton wrapper on a clean, dry work surface. Place 1 teaspoon of the filling in the center of the wrapper. Don’t over-stuff or you will not be able to fold and form them.
Asian Bacon Mac n’ Cheese Wontons
- 1 ¼ Cup prepared Macaroni n Cheese (without the lobster meat and truffle oil)
- 4 Strips Bacon – cooked and crumbled
- 1 Jalapeno – seeded, rib removed and finely diced
- 2 tsp Sriracha – more or less depending on how spicy you want it
- 1 TBS Chives – chopped, plus more for garnish
- 1 TBS Black Sesame Seeds , plus more for garnish
- Salt and Pepper to taste
- 1 Package Wonton Wrappers (contains about 50 wrappers)
- Vegetable Oil for Pan Frying
- FOR THE DIPPING SAUCE: (COMBINE ALL) mix to combine:
- 1 1/2 TBS Sriracha
- 1 1/2 TBS Sweet Chili Sauce
- Splash of Soy Sauce
- Combine all ingredients, aside from wrappers obviously, in a medium sized mixing bowl.
- Line a baking sheet with parchment paper.
- Place wonton wrappers on a clean work surface and cover with a damp paper towel as you are filling and wrapping each wonton.
- Fill each wonton skin with 1 teaspoon of the filling and wrap creating a nurse’s cap. As you finish folding each wonton, place it on the prepared baking sheet and cover loosely with a slightly dampened kitchen towel to prevent them from drying out.
- TO PAN FRY: Preheat the oven to 200 degrees F. Heat a non-stick sauté pan (with a tight fitting lid) over medium high heat. Add 1 Tablespoon of Oil to the pan. Working in batches to not over crowd the pan, add wontons, flat side down. Fry until the bottom is golden brown, about 1-2 minutes. Pour enough water in the pan to cover the bottom of the wontons by about 1/8th’’. Cover the pan with a tight fitting lid and allow to steam for about 5-7 minutes, until almost all of the water has evaporated. Remove the lid and continue to cook another 1-2 minutes. Remove wontons and keep warm in the oven as you continue cooking remaining batches of wontons.
- TO BAKE: Preheat the oven to 425 degrees F. Place wontons on a lightly greased baking sheet. Brush the wontons, lightly, with Olive or Sunflower Oil. Bake for 12-15 minutes or until golden brown delicious.
- Serve garnished with Chives, Sesame Seeds, and Sriracha.
1. Lay a wonton wrapper on a clean, dry work surface. Place 1 teaspoon of the filling in the center of the wrapper. Don’t over-stuff or you will not be able to fold and form them.
2. Moisten the edges of the wrapper with water, using your finger. This will be like a glue, keeping the wonton together.
3. Fold the wrapper in half, creating a rectangle, pressing out any air as you fold.
4. Turn the wonton over and fold the left and right sides in and together so they overlap.
5. Use your finger to wet the portion where the sides meet. Pinch together to seal closed.