Chinese Wontons Food

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PORK AND SHRIMP WONTON



Pork and Shrimp Wonton image

Wontons, a type of Chinese dumplings, are a staple of Chinese cuisine. Try these easy-to-make and delicious pork and shrimp wontons.

Provided by Liv Wan

Categories     Dinner     Entree     Lunch     Appetizer

Time 45m

Number Of Ingredients 12

10 ounces / 280 g shrimp, peeled and deveined
3 1/2 ounces / 100 g fatty pork mince
3 spring onions , chopped finely
2 thin slice ginger , roughly chopped
25 to 30 sheets of wonton wrappers
Flour (for spreading on the plate in case of the wonton sticking to the plate or stick together)
Seasonings:
1 teaspoon salt
2 tablespoon light soy sauce
1 teaspoon of rice wine
1/4 teaspoon ground white pepper
1/4 teaspoon white sesame oil or blended sesame oil

Steps:

  • Gather the ingredients.
  • Process half of the shrimp and all the pork, ginger and seasonings in a food processor .
  • Roughly chop the remaining shrimp and transfer to a medium bowl. Add the spring onions and the mixture from the processor to the bowl. Fold together to combine.
  • Put 1 teaspoon of filling onto the center of the wonton wrapper and use your fingers to gently close the wrapper tightly. You can brush a little bit of water onto the edges to help the wrappers seal and stay closed. Sprinkle a thin layer of flour on a large plate. Place the wontons on the plate as you finish forming them.
  • Bring a pot of water (or broth) to a boil. Drop in the wontons in batches and cook until they float to the top, about 5 minutes.

Nutrition Facts : Calories 162 kcal, Carbohydrate 18 g, Cholesterol 61 mg, Fiber 1 g, Protein 12 g, SaturatedFat 1 g, Sodium 721 mg, Sugar 1 g, Fat 4 g, ServingSize 10 servings, UnsaturatedFat 0 g

CHINESE WONTONS



Chinese Wontons image

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

1 lb ground pork
3 chopped garlic cloves
1 teaspoon grated fresh ginger
1 tablespoon soy sauce
1 teaspoon sesame oil
3 carrots, finely diced
3 stalks celery, finely diced
6 green onions, finely diced
1 (12 ounce) package wonton wrappers
water
oil (for deep frying)
your favorite sweet and sour sauce

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.

EASY CHINESE WONTONS



Easy Chinese Wontons image

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

1 lb pork sausage
2 green onions (scallions)
3 garlic cloves (minced)
1 tablespoon wok oil or 1 tablespoon sesame oil
2 tablespoons soy sauce
1 pinch salt
wonton wrapper (store bought)
vegetable oil (for frying) or peanut oil (for frying)

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

SICHUANESE WONTONS IN CHILLI OIL SAUCE (HONG YOU CHAO SHOU)



Sichuanese Wontons in Chilli Oil Sauce (Hong You Chao Shou) image

Provided by Fuchsia Dunlop

Number Of Ingredients 16

1/2 oz (20g) piece of ginger, unpeeled
5 oz (150g) ground pork
1/2 egg, beaten
1 tsp Shaoxing wine
1/2 tsp sesame oil
Salt
Ground white pepper
3 tbsp chicken stock
3 tbsp finely sliced spring onion greens
7 oz (200g) package of wonton wrappers
Flour, to dust
To serve
3-4 tbsp sweet aromatic soy sauce, or 3-4 tbsp light or tamari soy sauce with 1 1/2-2 tsp sugar
5-6 tbsp chilli oil, with its sediment
2-4 heaped tsp crushed garlic
2 tbsp finely sliced spring onion greens

Steps:

  • Crush the ginger with the flat of a cleaver or a rolling pin and put it in a cup with just enough cold water to cover. Place the pork, egg, Shaoxing wine and sesame oil in a bowl with 1 1/2 tsp of the ginger water and salt and pepper to taste. Stir well. Mix in the stock, 1 tbsp at a time. Finally, add the spring onion greens.
  • Fill a small bowl with cold water. Take a wonton wrapper and lay it flat in one hand. Use a table knife or a small spatula to press about 1 tsp of the pork mixture into the center of the wrapper. Dip a finger into the cold water, run it around the edges of the wrapper and fold it diagonally in half. Press the edges tightly together and lay on a flour-dusted tray or large plate.
  • Bring a large pan of water to a boil over a high heat. While you are waiting for the water to boil, prepare three or four serving bowls. In each bowl, place 1 tbsp sweet aromatic soy sauce (or 1 tbsp tamari soy sauce and 1/2 tsp sugar), 1 1/2 tbsp chilli oil with sediment and 1/2-1 heaped tsp of crushed garlic to taste.
  • When the water has come to a boil, drop in the wontons. Stir gently to make sure they do not stick together. When the water returns to a rolling boil, pour in a small cup of cold water to calm it down. Repeat this one more time. When the water has come to a boil for the third time, the wontons should be cooked through (cut one open to make sure). Remove the wontons with a slotted spoon, drain well, and divide between the prepared serving bowls. Scatter each bowl with some of the spring onion greens. Serve immediately, stirring everything together before digging in.

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