Cream Cheese Wontons with Orange Sauce
Cream Cheese Wontons with Orange Sauce requires around 25 minutes from start to finish. This hor d'oeuvre has 204 calories, 1g of protein, and 16g of fat per serving. This recipe serves 48. This recipe covers 2% of your daily requirements of vitamins and minerals. A mixture of orange marmalade, cornstarch, water, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a very affordable recipe for fans of Chinese food. Users who liked this recipe also liked Cream Cheese Wontons, Cream Cheese Wontons, and Cream Cheese Wontons.
Instructions
In a large saucepan, combine the sugar, cornstarch, water, vinegar and soy sauce until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in pineapple. Cover and simmer for 10 minutes.
Remove from the heat; stir in marmalade. Cool to room temperature.
Place 2 teaspoons of cream cheese in the center of each wonton wrapper (fill wrappers a few at a time, keeping the others covered with a damp paper towel until ready to use). Moisten edges with water; fold opposite corners together over filling and press to seal.
In an electric skillet, heat 1 in. of oil to 375°. Fry wontons in batches for 2-1/2 minutes or until golden brown, turning once.
Recommended wine: Sparkling Wine, Sparkling Rose
Sparkling Wine and Sparkling rosé are my top picks for Antipasti. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. The Raptor Ridge Shea Vineyard Pinot Noir with a 4.4 out of 5 star rating seems like a good match. It costs about 46 dollars per bottle.
Raptor Ridge Shea Vineyard Pinot Noir
A muscular wine with a soft side, this vintage of Shea introduces itself with aromas of black cherry, dark plum, sarsaparilla, a hint of mandarin orange and an enticing meatiness. Front end silkiness leads to a mouthful of dusky cherry, cranberry and spice. Elevated acids and robust tannins offer age-worthiness and an arresting addition to your cellar. Pair with: Tea-smoked duck breast with cherry reduction soy and ginger marinated tri tip roast baked ham with cranberry glaze.