Crispy Bacon and Onion Wonton Flowers

October 13, 2011

OK, if you want to get really technical, these “flowers” are pretty much just bastardized crab rangoons without crab meat. I didn’t think that was an appropriate or appetizing title, though, so I fancied up the name a little. But, just as a rose by any other name smells as sweet, a rangoon by any other name is just as delicious…especially when crispy bacon and sauteed onions are involved.

Crispy, cheesy, gooey, bacon-y…these wonton flowers are amazingly delicious. They are the perfect appetizer, snack, and/or drunk food. And, if you eat eight in a row like I did…they make a pretty satisfying (if slightly unhealthy) dinner too.

Crispy Bacon and Onion Wonton Flowers

Ingredients:
- 1/2 cup ricotta
- 4 oz cream cheese
- 4 strips bacon
- 1/4 cup diced onion
- Salt/pepper to taste
- 1 package wonton skins
- 1/2 cup water for sealing
- Vegetable oil for frying

Steps:
(1) In a pan on mid-high heat, cook your bacon until crispy. Set bacon aside on a paper towel to cool and drain. When cool, chop each strip into small pieces.
(2) Discard all but 1 tbsp of your bacon grease. Saute your diced onion in the remaining grease. Cook until onions are translucent and soft. Remove from heat and set aside to cool.
(3) In a medium sized bowl, mix cream cheese and ricotta until smooth. Season with salt/pepper to taste.
(4) Add your chopped bacon and onion. Stir until well combined.
(5) Spoon about 1 tsp filling into the center of each wonton skin.
(6) Dip a finger into water, and run it along the edges of the wonton skin, as close ot the filling as possible.
(7) Place the wonton skin in the palm of your skin, turning it so that it looks like an equal-sided diamond rather than a square. Pinch the upper and lower edges of the diamond together with your thumbs/pointer fingers, and bring your hands together so that the 4 edges create a flower shape. Make sure you seal the edges tight. Repeat until your filling and wrappers are gone.
(8)  In a large, thick-bottomed pan (or a fryer), heat 2 inches of vegetable oil until hot and bubbly. Drop wonton flowers in three at a time, and cook until golden brown.
(9) Enjoy with a cold beverage.

6 Comments

  1. Anna says:

    Gee! This is so good, I can even eat this with rice!?!! Weird? I know. I had this post-Asian-trip-syndrome months ago. I ate almost everything with rice. I learned that fried wonton, tastes great with rice too. That can qualify for dinner, I suppose.
    ;)

  2. This little package is the perfect present to receive on a cold fall evening. It includes smokey bacon, creamy cheese, onions for a bite, and then don’t forget the crunch of the wonton–hits all taste buds in one bite! I might have to add some jalapeno for a bit of spice as I love everything spicy.

    The Dinner Belle for Kimberlybelle.com

  3. mjskit says:

    I’m responsible for the appetizers on Christmas Day and these will be perfect. They are so different from the rest of the menu and something I know everyone will enjoy! I mean how can they NOT be good with words like “Crispy, cheesy, gooey, bacon-y”. :)

    • justputzing says:

      We really enjoyed them — we ended up eating the whole batch in one sitting… Hope you and your guests like them too!

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