WONTON, STEAMED OR DEEP FRIED
Wonton is one versatile noodle dumpling. You can serve them as appetizers, have them in soup or as part of a Chinese meal. Serve with a little sweet & sour sauce (unless you are putting them in your soup) They freeze well (before cooking them) so you can do ahead
Provided by Bergy
Categories Lunch/Snacks
Time 1h
Yield 40 Wonton
Number Of Ingredients 10
Steps:
- If using dried mushrooms (and these are the best) soak them in hot water for 30 minutes, squeeze out the moisture, discard stems and chop finely.
- combine remaining ingredients, mix well.
- put a small amount of filling, about a 1/2 tsp, on each wonton wrap.
- moisten the edges of the wrap with water and fold over to form a triangle, points should be slightly overlapping and press together.
- Then bring the two ends together, dab with a little of the filling mixture where they join and seal.
- You may now deep fry them over medium heat for about 2 minutes or until golden Or you may add them to soup and cook them for about 5 minutes in the soup& serve.
- Or you may steam them by placing them in a steamer do not layer them, and stem for about 10 minutes.
STEAMED PORK WONTON DUMPLINGS
Steps:
- In a large bowl mix pork, water chestnuts, scallions, garlic, ginger, sesame oil, egg, sesame dressing mix, and oyster sauce. Fill center of each wonton wrapper with 1 teaspoon of meat filling. Gather wrapper up and twist to secure sides. Brush the edges of the wontons with water to help seal. Arrange cabbage leaves on the bottom of a bamboo steamer. Place dumplings about 1-inch apart and steam until the filling is cooked through, about 20 minutes.
STEAMED PORK & PRAWN WONTONS
Low fat but so impressive - you can find the wrappers in freezer cabinets of Asian food stores or speciality food halls
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Side dish, Starter
Time 45m
Yield Makes 35-40
Number Of Ingredients 14
Steps:
- Mix together the pork, prawns, spring onions, garlic, ginger, oyster sauce, oil and water chestnuts.
- Peel off a wonton wrapper and, with a pastry brush, lightly brush round the outside with cold water. Place 1 tsp of mixture in the centre and scrunch up into a pouch, squeezing to seal. Do not overfill. Repeat until you have around 35-40. (These can be chilled for up to 1 hr on a tray lined with baking parchment.)
- For the sauce, mix together the soy sauce, sherry and ginger in a small bowl. To steam, bring a large pan of water to the boil. Line a bamboo or metal steaming basket with lettuce leaves to fit.
- Arrange half the pouches in the basket (without them touching), cover and steam for 5 mins. Remove with tongs to a platter and steam the rest - check the water level. Serve, sprinkled with spring onion or sesame seeds, with the bowl of sauce.
Nutrition Facts : Calories 36 calories, Fat 1 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.46 milligram of sodium
PORK WONTON SOUP
Steamed pork-filled wontons and steamed vegetables make a hearty and satisfying soup.
Provided by Allrecipes
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 2h20m
Yield 4
Number Of Ingredients 18
Steps:
- Whisk rice wine and cornstarch together in large bowl. Add ground pork, 2 tablespoons green onion, soy sauce, ginger, sesame oil, and sugar; stir until well combined and paste-like, about 10 minutes. Cover and refrigerate for 1 hour.
- Place about 1 tablespoon pork mixture in the middle of a wonton wrapper. Brush edges with beaten egg and pinch edges to seal, creating a small pouch. Repeat with remaining wonton wrappers and pork mixture. Refrigerate until ready to use.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add bok choy, snap peas, carrot, and 2 tablespoons green onion, cover, and steam until tender, 2 to 6 minutes. Remove and distribute evenly among 4 soup bowls.
- Place wontons in steamer basket and steam until pork is no longer pink inside, about 10 minutes. Remove and place in soup bowls alongside vegetables.
- Heat chicken broth and water in a saucepan until hot, 5 to 7 minutes. Pour hot broth mixture evenly into soup bowls atop vegetables and wontons. Sprinkle 1/4 cup chopped green onion evenly over each bowl.
Nutrition Facts : Calories 513.4 calories, Carbohydrate 57.6 g, Cholesterol 106 mg, Fat 16.1 g, Fiber 10.2 g, Protein 32.4 g, SaturatedFat 5.3 g, Sodium 846.2 mg, Sugar 5.2 g
STEAMED PORK WONTONS
Make and share this Steamed Pork Wontons recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 55m
Yield 30 serving(s)
Number Of Ingredients 10
Steps:
- The 8 ounces pork loin should be ground together with 1 ounce of fatback or suet.
- Blanch bamboo shoots for 1 minute in boiling water; drain, pat dry and mince finely.
- In a large bowl, combine pork, bamboo shoots, sesame oil, rice wine, cornstarch, egg white, salt, sugar and pepper until well mixed.
- Form into 30 1-inch balls.
- Trim the corners of won ton wrappers to form circles; cover with plastic wrap to prevent them from drying out.
- To assemble, place a meatball in the center of each wrapper and bring up sides, to form an open topped basket.
- Flatten the top of each meatball with a butter knife dipped in water and flatten bottoms of dumpling so they stand upright.
- Place on a lightly oiled plate and set in bamboo steamer or on an inverted heatproof bowl or trivet set in a wok filled with 2 inches of boiling water.
- Cover and steam for 5 to 8 minutes or until done.
- Serve hot.
PORK AND SHRIMP WON TONS
A steaming bowl of won tons is welcome in any season, and making them at home is a fairly easy process. Purchase a package of high-quality won ton skins, which are available everywhere, and then it's just a matter of filling and folding them. Once they hit boiling water they cook for just 2 minutes. The filling - usually a simple mixture of well-seasoned minced meat - may be prepared hours ahead and chilled. This somewhat spicy pork and shrimp filling is particularly delicious, with plenty of ginger and Chinese garlic chives.
Provided by David Tanis
Categories main course
Time 1h
Yield About 30 wontons
Number Of Ingredients 18
Steps:
- Put pork and shrimp in a chilled mixing bowl. Season with salt and pepper and mix briefly with chopsticks, wet hands or wooden spoons. Add rice wine, soy sauce, sugar, ginger, garlic, bean paste, serrano chiles and garlic chives. Mix well to incorporate. Pan-fry a small flat patty in a small amount of oil to check seasoning; taste and adjust. Transfer mixture to a small container, cover and chill at least 30 minutes, or longer if you have time, up to 24 hours.
- To prepare wontons, remove a few wonton skins from package and lay them on dry work surface. Put 1 teaspoon filling in the center of each square skin. Paint edges of square lightly with egg. Gently fold one side over the other, pinching edges together. You should a have a folded rectangle. Now pull the lower corners in toward each other and pinch together to make the traditional curved wonton shape. Place wontons 1 inch apart on a baking sheet or platter. Dust lightly with cornstarch and refrigerate, uncovered, until ready to cook.
- Bring a large pot of well-salted water to a boil. Meanwhile, put a small handful of spinach leaves and about 2 tablespoons cilantro in each person's deep wide soup bowl. When water is boiling, drop about 10 wontons into pot and cook for 2 minutes. Remove with wire bamboo spider (or a large fine-meshed sieve with a handle) and divide among bowls. Repeat with remaining wontons. Pour about 11/2 cups hot broth over each serving. Drizzle with red pepper oil if desired.
Nutrition Facts : @context http, Calories 169, UnsaturatedFat 2 grams, Carbohydrate 26 grams, Fat 3 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 1 gram, Sodium 396 milligrams, Sugar 2 grams, TransFat 0 grams
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SAN XIAN WONTONS (SHRIMP, PORK & CHICKEN WONTONS)
From thewoksoflife.com
4.9/5 (16)Total Time 2 hrs 10 minsCategory Appetizers, SoupCalories 346 per serving
- To make the filling, combine the shrimp, pork, chicken, minced ginger, chopped scallions, vegetable oil, light soy sauce, oyster sauce, sesame oil, white pepper, and water. Using a rubber spatula, mix and fold the mixture in one direction for about 5 to 10 minutes until it becomes sticky, like a paste.
- Prepare a large sheet pan lined with parchment paper. Get a small bowl of cold water. Lastly, bring a small pot of water to a boil, so you can taste-test the filling.
- To assemble the wontons, take your square wonton wrapper, dab one side of the square with your finger, and add about a teaspoon of filling in the center. Gently fold the wrapper in half and seal on all sides. Using your finger, brush another dab of water on one corner (of the filling side), and gently bring in and overlap the two corners of the wonton by pressing them together. Place on the parchment-lined sheet pan. Make one more, cook, and taste test the two samples. Make adjustments accordingly to taste before proceeding to make the whole batch.
- To cook the wontons, boil water in a pot, and add the wontons (fresh or frozen, but never defrosted wontons). To prevent the wontons from sticking to the bottom of the pot, stir the boiling water gently so the water is moving when you add in the wontons. Cook uncovered for about 3-5 minutes using medium heat. This is also a good time to blanch some leafy greens to complete the meal. If necessary, add ½ cup cold water if the water is boiling too vigorously. This helps manage the starch levels in the water. The wontons are done once they float to the surface and turn plump.
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- Mix all ingredients except the wonton wrappers together and let rest for a few minutes for the flavors to meld.
- Press firmly on the sides of the triangle to seal, and then press around the meat filling to seal inside.
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