BEEF AND BROCCOLI WONTONS WITH GINGER DIPPING SAUCE
Provided by Amy Auburn
Categories Beef Ginger Appetizer Fry Super Bowl Kid-Friendly Broccoli Spring Poker/Game Night Engagement Party Bon Appétit Kidney Friendly Dairy Free Peanut Free Tree Nut Free Kosher Small Plates
Yield Makes about 45
Number Of Ingredients 13
Steps:
- Blend 4 tablespoons soy sauce, 1/4 cup ginger, vinegar and honey in small bowl.
- Combine beef and next 6 ingredients in medium bowl. Mix in remaining 2 tablespoons soy sauce and 2 teaspoons ginger. Place several wrappers on work surface; brush edges lightly with water. Place heaping 1 teaspoon beef filling in center of each. Fold wrappers diagonally in half, pressing edges to seal. Place wontons on waxed paper. Repeat with remaining wrappers and filling.
- Preheat oven to 250°F. Heat 1/2 tablespoon oil in heavy large skillet over medium heat; add 1/4 of wontons. Fry until wontons are golden and filling is cooked through, about 3 minutes per side. Transfer to baking sheet; keep warm in oven. Repeat frying with remaining wontons, using 1/2 tablespoon oil per batch. Serve wontons with sauce.
BEEF AND BROCCOLI
New York City's Chinatown is famous for its Sichuan restaurants and Cantonese dim sum shops, but Chris Cheung says there are other dishes that deserve attention - namely the simple, satisfying combinations of meat, vegetables and sauce over rice that have fed the local working community for the past 100 years. "Before Covid we had entered into a kind of Chinese food renaissance with all the different regions being highlighted," says the chef and FoodNetwork.com contributor. "But I grew up eating the food of Chinatown, and there's a different level to it. I wanted to peel back a layer of Chinese food that had not really been talked about before." In his new book, Damn Good Chinese Food, he highlights Chinese-American classics, including this beef and broccoli. "Many dishes that come from China revolve around pork, but in America, beef is king."
Provided by Food Network
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Velveting: Place 4 ounces cornstarch, 2 eggs, 2 tablespoons Shaoxing wine and 1 teaspoon baking soda in a mixing bowl and whisk until smooth.
- Mushroom Water: Place 2 cups dried mushrooms (medium-size shiitakes) in a large container. Pour 1 quart of cold water over the mushrooms and cover the container in plastic wrap or top with a lid. Let the mixture rest overnight in the refrigerator. Strain out the liquid and reuse the dried mushrooms as a component in the recipe or save for another recipe.
- Slurry: Pour 1/2 cup cornstarch into 1/2 cup cold water and mix well. If not immediately used, stir frequently until used.
- Marinate your beef in the velvet marinade overnight.
- For flash-frying the beef: You will need a pot filled two-thirds of the way with vegetable oil set to 350˚ F and large enough to dunk your spider or strainer in comfortably. That temperature is high because you will not be frying for an extended time. (Note: Be careful! Don't bring water anywhere near the oil, and watch for any wet utensils, like the spider you used for blanching. If it gets in the oil, the oil will splatter everywhere and potentially burn you. Keep those utensils dry.)
- Heat your separate wok or pot to medium heat. Add 3 tablespoons vegetable oil and drop in the garlic, ginger and onion, cooking through for 2 minutes. Then add the broccoli and toss with all of the aromatics.
- Meanwhile, drop your beef into the spider and lower it into the fry pot. Lift your spider out of the bubbling oil after 10 seconds, shake it carefully and add the beef to the wok or pan with the Chinese broccoli.
- Toss everything together, then add the oyster sauce and soy sauce and reduce the mixture slightly for 2 minutes. Add the Shaoxing wine, mushroom water and MSG and reduce for another 2 minutes. Incorporate the slurry to thicken the sauce.
- Remove from the heat and serve on a platter. Top with the fried shallots and scallions.
PORK AND BEEF BROCCOLI WONTONS
Make certain to cut the florets very small for this, no need to pre-cook the beef/pork mixture, it will cook in the oil. This recipe should make about 40-45 wontons using 1 heaping teaspoon of meat mixture, the recipe can easily be doubled. You can use all ground pork (1/2-pound) if desired. Plan ahead the meat mixture must be chilled for a minumum of 4 hours or overnight before using. Serve with your favorite dipping sauce --- I have made these many times in the past they are really good and makes a great finger food for a get together! :)
Provided by Kittencalrecipezazz
Categories Vegetable
Time 4h6m
Yield 40-45 serving(s)
Number Of Ingredients 12
Steps:
- Steam the broccoli florets until just tender; drain and then chop very small.
- In a medium bowl combine ground beef and pork with chopped broccoli and all remaining ingredients; mix well to combine; chill for a minumum of 4 hors (or overnight).
- Place several wrappers on a surface; brush edges lightly with water.
- Place 1 heaping teaspoon of the meat mixture into the center of each wrapper.
- Fold the warppers diagonally in half, pressing edges to seal.
- Place wontons on waxed paper.
- Repeat with remaining meat mixture and wrappers.
- Heat oil in a large heavy skillet; add in the wontons and fry until they are golden and the filling is cooked through (about 3 minutes per side).
- You can keep them warm in a 250 degree oven while frying the remaining wontons.
- **NOTE** it is important not to use more than 1 heaping teaspoon of meat filling in the wrappers otherwise the filling will not cook through thoroughly.
Nutrition Facts : Calories 43.3, Fat 1.3, SaturatedFat 0.5, Cholesterol 10.7, Sodium 192.8, Carbohydrate 5.3, Fiber 0.2, Sugar 0.1, Protein 2.5
PORK AND PRAWN BOILED WONTONS
Steps:
- Cook's Note: Chinese chives are also known as garlic chives or Japanese nira.
- For the filling: In a medium bowl, combine the pork, shrimp, chives, 1 tablespoon soy sauce, ginger, rice wine, cornstarch, sesame oil and pepper. Mix well and set aside.
- For the wontons: Line a baking sheet with parchment paper and dust lightly with cornstarch. Take 1 wonton wrapper and place 1 1/2 teaspoons filling in the center. Brush the edges of the wrapper with the beaten egg, then gather up the sides and mold around the filling, making a ball shape and twisting the top to secure. Repeat with the remaining wrappers, lining them up on the prepared baking sheet. Place the wontons in the freezer for an hour to firm them up before cooking. Once frozen for an hour, you can cook them or transfer them to an airtight container and freeze until you are ready to use.
- For the chili sauce: In a small bowl, combine the soy sauce and chili sauce and set aside.
- Bring a wok halfway full with water to a boil, and then reduce the heat to a simmer. Cook the wontons in batches until they float to the surface, 3 to 4 minutes. Remove with a slotted spoon. Garnish with the chives and serve immediately with the chili dipping sauce.
GRANDMA'S CRISPY PORK WONTONS
Grandma's crispy wontons are filled with pork, celery, carrots and a blend of spices, then deep fried to perfection!
Provided by Lady_Charee
Categories Appetizers and Snacks Meat and Poultry Pork
Time 1h24m
Yield 12
Number Of Ingredients 11
Steps:
- Mix together the ground pork, celery, carrot, onion, and garlic in a bowl. Season with salt, pepper, and soy sauce; mix with your hands until well blended.
- Separate the wonton wrappers and lay them out on a clean surface. Spoon 1 teaspoon of the pork mixture into the center of each wrapper. Moisten the edges of the wonton wrappers with beaten egg, fold over the filling to form a triangle, and press together to seal. Place the finished wontons on a baking sheet.
- Heat the canola oil in a deep fryer or large saucepan to 365 degrees F (180 degrees C).
- Fry the wontons, about 6 at a time, until they turn golden brown and float to the top, 3 to 4 minutes. Remove, and drain on a paper towel-lined plate.
Nutrition Facts : Calories 265.6 calories, Carbohydrate 22.5 g, Cholesterol 58.5 mg, Fat 14.1 g, Fiber 1.4 g, Protein 11.7 g, SaturatedFat 3.3 g, Sodium 727.3 mg, Sugar 1.3 g
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