STEAMED WONTON BUNDLES (DIM SUM DUMPLINGS)
Make and share this Steamed Wonton Bundles (Dim Sum Dumplings) recipe from Food.com.
Provided by Galley Wench
Categories Chinese
Time 32m
Yield 24 dumplings
Number Of Ingredients 16
Steps:
- Mix together the pork, shrimp, chili, ginger and shallots and water chestnuts.
- Blend the cornstarch with half the egg and stir into the pork mixture with the soy sauce and rice wine.
- Season to taste with salt and pepper.
- Arrange the wonton wrappers on a work surface.
- Dip tablespoon in cold water and then drop 1 tablespoon of filling onto the center of each wrapper.
- Brush the wrappers with the remaining egg and pull up the edges, pinching together lightly at the top, leaving a small gap so the filling can just be seen.
- Prepare the steamer by adding water to the wok and bring to a boil (the water should not touch the bottom of the steamer basket).
- Spray the bottom of the steamer basket with non-stick oil and line with the optional.whole cabbage leaves.
- Stand the dumplings in the steamer in a single layer without letting them touch.
- Set the bamboo steamer over the pot, then cover with the bamboo lid.
- Steam for 10-12 minutes, or until the filling feels firm and is cooked through.
- (Watch the water level adding more water as needed).
- Serve in the steamer basket with dipping sauce.
Nutrition Facts : Calories 81.5, Fat 2.7, SaturatedFat 0.9, Cholesterol 30.9, Sodium 140.6, Carbohydrate 8.2, Fiber 0.4, Sugar 0.2, Protein 5.9
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 WONTON BUNDLES
These little steamed dumplings would be great served as a first course with a spicy dip. It's worth making a large batch and keeping a few in the freezer to thaw and cook as you need them.
Provided by CHILI SPICE
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix together the pork, shrimp, chili, and shallots. Blend the cornstarch with half the egg and stir into the pork mixture with the soy sauce and rice wine. Season to taste with salt and pepper.
- Arrange the wonton wrappers flat on a work surface and place about 1 tablespoon of the pork mixture on to the center of each.
- Brush the wrappers with the remaining egg and pull up the edges, pinching together lightly at the top, leaving a small gap so the filling can just be seen.
- Bring water to a boil and brush the inside of the top part with sesame oil. Arrange the wontons in the top, over and steam for 15-20 minutes .
- Serve hot with a spicy dip.
- ***Tip-- Make sure that the water in the base of the steamer is not allowed to stop boiling, or the dumplings will be undercooked and soggy. Also keep an eye on it so it doesn't boil dry--refill with extra boiling water in necessary. ***.
Nutrition Facts : Calories 193.8, Fat 9.2, SaturatedFat 3, Cholesterol 60.5, Sodium 339.1, Carbohydrate 17.5, Fiber 0.6, Sugar 0.7, Protein 9.7
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
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.
APPLE WONTON BUNDLES
The little babies are so good and so fattening! Only because they're deep fried and dipped in caramel. I guess if you wanted to bake them, you could, but it's quicker for me to fry a few when I have a craving. The best way to describe them would be little fried apple pies without having to make dough or get flour everywhere. Very simple and few ingredients, but delicious.
Provided by Redneck Epicurean
Categories Lunch/Snacks
Time 1h
Yield 64 serving(s)
Number Of Ingredients 5
Steps:
- Cut each apple into 4 wedges. Cut each apple wedge into 4 pieces. Place pieces in a large bowl and sprinkle with cinnamon-sugar.
- Place a piece of apple in a wonton wrapper; fold as shown on the package and seal with a drop of water.
- Cover in plastic wrap until ready to fry. Heat oil and fry a few at a time until golden brown. (They cook quickly.) Drain on a wire rack, not paper towels.
- Serve on a tray with a bowl of slightly warmed caramel.
Nutrition Facts : Calories 91, Fat 7, SaturatedFat 1, Cholesterol 0.7, Sodium 45.9, Carbohydrate 6.6, Fiber 0.3, Sugar 1.7, Protein 0.8
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- In a large bowl, mix together the beef, 2 teaspoons ginger , 1 teaspoon garlic ,1 tablespoon chives or green onions , 1 teaspoon cilantro, 1 teaspoon basil ,and 1 teaspoon chili powder.
- Place a tablespoonful of filling in the center of a dumpling skin. Moisten the edges of a wonton with a few drops of water. Fold the wonton in half, and pinch the edges together to seal. Repeat process for each of the remaining wonton skin.
- Over medium heat, bring the water to a boil. Add sesame oil and the prepared wonton dumplings. Cover and cook for 5-7 minutes. Then add 1 teaspoon garlic, 1 teaspoon ginger, 1 teaspoon chili pepper oil, 1 teaspoon garlic salt, 1 teaspoon soy sauce or oyster sauce, and 1 tablespoon green onions. Mix well and enjoy
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- Coarsely chop the shrimp into pieces (not too small) and mix well with the rest of the ingredients. Set aside. Fill each wonton wrapper with about 1 heaping teaspoon of the shrimp filling. Seal the edges of each wonton wrapper with the beaten egg.
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