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
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
AU GRATIN SPINACH 'N' PORK
This dish is nice and rich, which makes it a good choice when you crave comfort food. It's a complete family meal all by itself. With rolls and a salad, it's perfect company casserole.-Sandy Szwarc, Albuquerque, New Mexico
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4-6 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute onions in oil and butter until golden brown. Remove to paper towels to drain. In the same skillet, cook bacon over medium heat until crisp; remove to paper towels to drain., In the drippings, cook pork over medium heat until no longer pink. Add spinach and garlic; cook and stir for 6 minutes or until heated through. Drain thoroughly. Stir in the lemon zest, fennel seed, salt, pepper, 1/3 cup Swiss cheese and bacon., Place half of the onions in a greased 1-qt. baking dish; top with pork mixture and remaining onions (dish will be full). Sprinkle with Parmesan cheese and remaining Swiss cheese. Bake, uncovered, at 350° for 25-30 minutes or until pork is tender and cheese is melted.
Nutrition Facts : Calories 292 calories, Fat 19g fat (8g saturated fat), Cholesterol 72mg cholesterol, Sodium 421mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 24g protein.
SPINACH AND PORK WONTONS
When getting the wrappers for the wontons, get the ones that are labeled, "thin" or "Hong Kong style".
Provided by Jamallah Bergman @pmyodb1
Categories Pork
Number Of Ingredients 16
Steps:
- In a skillet,cook the spinach,, stirring until wilted; transfer to a colander and squeeze dry. Finely chop the spinach.
- In a bowl, combine 1 1/2 tsp of the soy sauce,the sesame oil,sherry,salt,sugar and white pepper. Mix in the pork,scallion,ginger and spinach. Chill for 10 minutes.
- Dust a large baking sheet with cornstarch. Arrange 4 wonton wrappers on a work surface, keep the other wrappers covered with plastic wrap. Brush the edges of the wrappers with water and spoon 1 tsp of the filling in the center of each. Fold the wrappers diagonally over the filling to form triangles; seal. Bring the two opposite corners of the triangle together; press to seal. Transfer to the baking sheet and cover. Repeat.
- In a large saucepan of boiling water, simmer the wontons over moderate heat,stirring occasionally. When they float,cook for 3 minutes longer. Drain the wontons well.
- In a large bowl,combine the remaining soy sauce with the chile oil, peanut oil and garlic. Add the wontons and toss. Sprinkle with the cilantro and serve.
SPINACH-AND-PORK WONTONS
In her pan-Asian cookbook. food writer Andrea Nguyen recommends homemade wrappers but says store-bought are fine. *Just look for ones labeled "thin" or "Hong Kong-Style" From Cooking at Home: Easy, Exotic Recipes. Food & Wine Magazine, January 2009 edition. Make ahead, staff favorite. ;)
Provided by Manami
Categories Spinach
Time 1h
Yield 30 WonTons, 6 serving(s)
Number Of Ingredients 17
Steps:
- In a skillet, cook the spinach, stirring, until wilted; transfer to a colander and squeeze dry, finely chop the spinach.
- In a bowl, combine 1 1/2 teaspoons of the soy sauce, the sesame oil, sherry, salt, sugar and white pepper.
- Mix in the pork, scallion, ginger and spinach; chill for 10 minutes.
- Dust a large baking sheet with cornstarch.
- Arrange 4 wonton wrappers on a work surface, keeping the othe wrappers covered with plastic wrap.
- Brush the edges of the wrappers with water and spoon 1 teaspoon of filling.
- in the center of each.
- Fold the wrappers diagonally over the filling to form triangles; seal.
- Bring the two opposite corners of the triangle together; press to seal.
- Transfer to the baking sheet and cover.
- Repeat
- In a large saucepan of boiling water, simmer the wontons over moderate heat, stirring occasionally.
- When they float, cook for 3 minutes longer.
- Drain the wontons well.
- In a large bowl, combine the remaining soy sauce with the chile oil, peanut oil and garlic.
- Add the wontons and toss (very carefully!)
- Sprinkle with the cilantro and serve.
Nutrition Facts : Calories 229.5, Fat 9.8, SaturatedFat 2.4, Cholesterol 21.4, Sodium 599.4, Carbohydrate 24.4, Fiber 1, Sugar 0.4, Protein 9.6
More about "pork and spinach wonton recipes"
CHEESY SPINACH WONTONS - IN JUST 15 MINUTES - TASTE OF …
From kleinworthco.com
5/5 (1)Category AppetizerCuisine ChineseTotal Time 14 mins
PORK AND SPINACH WONTON • STEAMY KITCHEN RECIPES …
From steamykitchen.com
Reviews 41Estimated Reading Time 5 mins
- Squeeze as much water out of the spinach and discard the water (or water your plants!). Place the spinach and cabbage in a large bowl. Sprinkle with salt and mix well. Let sit for 10 minutes. In large handfuls (or a cheesecloth), squeeze the water out of the cabbage/spinach and discard the water.
- OPTIONAL: Heat up a small frying pan over medium heat, add in a touch of cooking oil. Cook a spoonful of the dumpling filling and taste. Adjust seasonings to the dumpling filling if you wish.
THE BEST PORK WONTONS | THE RECIPE CRITIC
From therecipecritic.com
Reviews 2Category AppetizerCuisine ChineseTotal Time 30 mins
PORK AND SPINACH WONTON SOUP | KEEPRECIPES: YOUR …
From keeprecipes.com
23 WONTON WRAPPER RECIPES (EASY APPETIZERS)
From insanelygoodrecipes.com
WONTON SOUP RECIPE (PORK AND SHRIMP WONTONS)
From stripedspatula.com
HOMEMADE PORK WONTONS | MAKE GREAT TAKEOUT …
From twosleevers.com
DEEP-FRIED WONTON FILLED WITH PORK AND SHRIMP RECIPE - FOOD …
From foodnetwork.com
Author Owen HanSteps 3Difficulty Intermediate
PORK AND SHRIMP WONTON RECIPE - THE SPRUCE EATS
From thespruceeats.com
PORK WONTON SOUP - COOKING FOR KEEPS
From cookingforkeeps.com
PORK AND SPINACH WONTONS - YOUTUBE
From youtube.com
PORK AND SPINACH WONTON | PUNCHFORK
From punchfork.com
WONTON NOODLES, PORK & SPINACH SOUP RECIPE
From notquitesusie.com
EASY PORK WONTONS - CASUALLY PECKISH
From casuallypeckish.com
PORK AND SPINACH WONTON | CONSTANT COOKBOOK
From constantcookbook.com
10 BEST GROUND PORK AND SPINACH RECIPES | YUMMLY
From yummly.com
PORK AND MUSHROOM WONTONS | MY BIZZY KITCHEN
From mybizzykitchen.com
3 BRANDS OF SPINACH, COLLARD GREENS, AND KALE RECALLED FOR POSSIBLE ...
From allrecipes.com
RECIPE: PORK & WONTON NOODLES WITH CARROTS, SPINACH & SESAME …
From blueapron.com
You'll also love