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!
1 ¼Cupprepared Macaroni n Cheese(without the lobster meat and truffle oil)
4StripsBacon– cooked and crumbled
1Jalapeno– seeded, rib removed and finely diced
2tspSriracha– more or less depending on how spicy you want it
1TBSChives– chopped, plus more for garnish
1TBSBlack Sesame Seeds, plus more for garnish
Salt and Pepper to taste
1PackageWonton Wrappers(contains about 50 wrappers)
Vegetable Oil for Pan Frying
FOR THE DIPPING SAUCE:(COMBINE ALL) mix to combine:
1 1/2TBSSweet 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.
-The wontons can be prepared, covered with plastic wrap, and refrigerated for several hours. Just be sure to let them sit at room temperature for 30 minutes before pan frying or baking.-If you have any extra filling after stuffing and folding the wontons, grab a fork and reward yourself for your hard work by digging in.**HOW TO FORM A NURSES CAP: 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.