8 oz cream cheese, softened
1/4 c ranch dressing (recommended: Litehouse Homestyle Ranch)
4 oz canned water chestnuts, drained and diced
1/4 t garlic powder
1 T water
1 package wonton wrappers (recommended: Nasoya)
Ginger Soy Sauce* recipe to follow
Special equipment; mini muffin pan, butter flavored non-stick cooking spray
Preheat oven to 400°, spray muffin pan with non-stick cooking spray.
Mix cream cheese, ranch dressing, water chestnuts and garlic in medium bowl until well combined. Working with 4 wonton wrappers at a time, spoon approximately 1/2 t cream cheese mixture in center of wrapper. Using one finger, wet outer edge of wrapper with water. Fold wonton in half to make a triangle, gently pull corners into center making a point, pinch to seal.
Transfer individual wonton to muffin cup. Continue with remaining wonton wrappers until all mixture is used. Lightly spray tops of wontons with cooking spray to aid browning.
Bake in preheated oven 12-14 minutes or until golden. Serve with ginger soy sauce. Makes approximately 40 wontons.
Ginger Soy Sauce
1 c soy sauce
1/2 c brown sugar
2 T honey
1 T ground ginger
1 T rice vinegar
Mix all ingredients well, adjust to taste. May be stored airtight in refrigerator up to 2 weeks. Yield approximately 1 c sauce.
YUM! These are one of my favorite things to order at a Chinese restaurant... this might be dangerous to have the ability to make them at home! Although who am I kidding - I'm lucky to get an average meal on the plate. Any ethnic receipes like this just look like the "advanced" level to me.
ReplyDeleteThese are so incredibly super easy, you wouldn't believe it. If you are coming on Sunday evening, I will make them and you can see how it's done. :)
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