CHINESE WONTONS
These appetizers disappear quickly! They are also great dipped in a mixture of soy sauce and Worcestershire sauce.
Provided by Cocoa
Categories Pork
Time 35m
Yield 50 appetizers
Number Of Ingredients 12
Steps:
- Combine pork, garlic, ginger, soy sauce, sesame oil, and vegetables in a bowl.
- Separate wonton skins.
- Place a heaping teaspoon of filling in the center of the wonton.
- Brush water on 2 borders of the skin, covering 1/4 inch from the edge.
- Fold skin over to form a triangle, sealing edges.
- Pinch the two long outside points together.
- Heat oil to 450 degrees and fry 4 to 5 at a time until golden.
- Drain and serve with sauce.
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
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.
WONTON PORK WRAPPERS
This is a recipe that I got from the Food Network. Made it for a cocktail party and they "disappeared"!
Provided by Tastings by CeCe
Categories Pork
Time 40m
Yield 24 wrappers, 8 serving(s)
Number Of Ingredients 8
Steps:
- In a medium bowl, combine the sausage, green onions, soy sauce, hoisin sauce, and garlic.
- Place 8 wonton wrappers on a clean surface and brush edges with water.
- Place 1 tablespoon of pork mixture in center of each wrapper. Gather edges of wrapper together over filling. Press edges of wrapper together, enclosing the filling completely. Repeat with remaining wrappers and filling.
- Place a collapsible metal steamer rack in a large wide pot. Fill pot with 1/2-inch water.
- Spray steamer rack with nonstick spray. Bring water to a simmer.
- Working in batches, arrange dumplings on rack 1-inch apart.
- Cover pot with lid and steam dumplings until cooked thoroughly, about 8 minutes. Watch the water level and add more as needed.
- Transfer dumplings to a platter and serve with dipping sauces.
Nutrition Facts : Calories 206.3, Fat 11.7, SaturatedFat 3.8, Cholesterol 32.8, Sodium 566.4, Carbohydrate 15.2, Fiber 0.6, Sugar 0.7, Protein 9.2
EASY CHINESE WONTONS
Simple and Delicious! You will be able to throw these together quickly and be the hit of the party with these babies! Serve with sweet and sour sauce, duck sauce or Chinese Hot Mustard.
Provided by Cheeseburger in Par
Categories Pork
Time 17m
Yield 40 wontons, 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Mix pork, green onions, garlic, wok oil, soy sauce, salt together. (adjust amounts to personal taste).
- Wet edges of each wonton wrapper and place a spoonful of the pork mixture in the center. (work one at a time).
- Heat the oil for cooking to at least 350 degrees. (To see if the oil is ready, drop a wonton in and if it starts to bubble you are set to go!).
- Fry to golden brown.
- Serve with dipping sauces. (Sweet and Sour, duck sauce or Hot mustard).
Nutrition Facts : Calories 178.1, Fat 15.1, SaturatedFat 5, Cholesterol 40.9, Sodium 632.5, Carbohydrate 0.9, Fiber 0.2, Sugar 0.2, Protein 9.2
PORK WON TON
Provided by Craig Claiborne And Pierre Franey
Categories appetizer
Time 25m
Yield Twenty won ton or about four servings
Number Of Ingredients 12
Steps:
- Combine the pork, water chestnuts, scallion or green onion, monosodium glutamate, sugar, salt, wine, soy sauce, sesame oil and pepper in a mixing bowl. Blend thoroughly with the fingers.
- Spoon about one-and-one-half to two teaspoons of the pork mixture in the center of a won ton skin.
- Fold one side of the won ton skin to enclose the filling, rolling it cigar-fashion. Press the ends to seal.
- Brush the upper portion of one sealed end with a little beaten egg.
- Bring the ends together. As you bring them together, give the unbrushed end a 180-degree twist and press this end against the egg-brushed end. Pinch lightly to seal.
- Continue filling the skins until all of them are filled and sealed.
- Bring two quarts of water to the boil. Add the won ton. When the water returns to the boil, cook the won ton one-and-one-half minutes. Add about half a cup of cold water, let the water return to the boil again and cook for about another minute. When the won ton rise to the top of the water, they are done.
Nutrition Facts : @context http, Calories 556, UnsaturatedFat 4 grams, Carbohydrate 96 grams, Fat 7 grams, Fiber 3 grams, Protein 25 grams, SaturatedFat 2 grams, Sodium 1065 milligrams, Sugar 2 grams, TransFat 0 grams
PORK WONTONS
This recipe is adapted from a weight watchers recipe in the Take Out Tonight Cookbook. It is a little work, but my husband and I love the guilt-free home made chinese take-out!
Provided by Mo-B4687
Categories Pork
Time 35m
Yield 40 wontons, 10 serving(s)
Number Of Ingredients 8
Steps:
- Combine the pork, scallions, cornstarch, garlic, hoisin sauce, 1 tsp of the sesame oil, and the soy sauce in a medium bowl; set aside.
- Arrange 6 wonton wrappers on a work surface. Place half a teaspoon of the pork mixture in the center of each wrapper. Moisten the edge of each wonton wrapper with water and pull one of the top corners diagonally over the filling to make a triangle. Press the edges firmly to seal. Bring left and right corners together above the filling. Overlap the tips of these corners, moisten with water, and press togither. Place completed wontons on baking sheet lightly covered with cornstarch and cover with damp paper towels. Repeat with the remaining filling and wrappers, making a total of 40 wontons.
- Bring a large pot of water to a boil. Add the wontons, 20 at a time, to the pot; return to a boil, stirring occasionally. Cook until the wontons float to the top, about 1 minute. Remove with a slotted spoon and drain; toss the wontons with the remaining 1 teaspoon seasame oil to keep them from sticking together.
Nutrition Facts : Calories 159.6, Fat 3.3, SaturatedFat 0.9, Cholesterol 25.4, Sodium 244.4, Carbohydrate 21.3, Fiber 0.8, Sugar 0.6, Protein 10.3
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