WONTON WRAPPERS
For those of us who like to make EVERYTHING ourselves -- an original wonton wrapper recipe. Use the wonton wrappers to form tasty little dumplings stuffed with your favorite fillings.
Provided by BIGDADDY1IL
Categories Main Dish Recipes Dumpling Recipes
Time 30m
Yield 72
Number Of Ingredients 4
Steps:
- In a medium bowl, beat the egg. Mix in the water.
- In a large bowl, combine the flour and salt. Create a well in the center of the mixture and slowly pour in the egg and water. Mix well. If the mixture is too dry, increase the amount of water one teaspoon at a time until a pliable dough has formed.
- On a lightly floured surface, knead the dough until elastic. Cut dough into two separate balls. Cover the balls with a damp cloth for a minimum of 10 minutes.
- Cut each ball into four equal pieces. Roll the pieces into 10 1/2 by 10 1/2 inch squares. Cut each into nine 3 1/2 by 3 1/2 inch squares. Use in any recipe that calls for wonton wrappers.
Nutrition Facts : Calories 13.6 calories, Carbohydrate 2.7 g, Cholesterol 2.6 mg, Fat 0.1 g, Fiber 0.1 g, Protein 0.4 g, Sodium 17.2 mg
CRISPY WONTONS
Wontons are easy to make, and the distinctive Asian flavors of the pork filling make them an appetizer everyone will crave.
Provided by Kikkoman
Categories Trusted Brands: Recipes and Tips Kikkoman
Yield 10
Number Of Ingredients 10
Steps:
- Combine pork, water chestnuts, green onions, soy sauce, cornstarch, salt and ginger in medium bowl; mix well. Place 1/2 teaspoonful pork mixture in center of each wonton skin. Fold wonton skin over filling to form a triangle. Turn top of triangle down to meet fold. Turn over; moisten 1 corner with water. Overlap opposite corner over moistened corner; press together firmly.
- Heat oil in wok or large saucepan over medium-high heat to 375 degrees F. Deep-fry wontons, a few at a time, 2 to 3 minutes, or until brown and crispy. Drain on paper towels. Serve warm with ketchup and mustard or sweet & sour sauce, as desired.
HOMEMADE WONTON SKIN
From "The Weekly" newspaper. This recipe is posted by request. I haven't tried it personally, but it does look good.
Provided by Charishma_Ramchanda
Categories < 60 Mins
Time 45m
Yield 50-60 pcs.
Number Of Ingredients 7
Steps:
- Sift all the dry ingredients together.
- Beat the egg with water and a few drops of yellow food colouring.
- Add to the flour.
- Mix it with a big metal spoon.
- Dust the working surface with flour.
- Knead the dough.
- Divide the dough into 4 portions.
- Roll out to the desired thinness and then cut them into 3 inch squares for wantons or use a three inch cookie cutter for Siu Mai.
- Wrap the skins and store in the freezer for several weeks.
Nutrition Facts : Calories 18.9, Fat 0.1, Cholesterol 2.1, Sodium 50, Carbohydrate 3.8, Fiber 0.1, Protein 0.6
WONTON SKIN RAVIOLIS
Steps:
- Lay out 8 wonton wrappers on counter in front of you. Paint each one lightly with beaten egg. Place 1 tablespoon filling in the center of each ravioli. Seal by placing 8 additional wonton wrappers on top to cover each square. Pick up each ravioli and press well all around edges to seal. For a good seal, make sure no filling is stuck in the edges. Square ravioli can be left as is or cut into festive shapes (stars, hearts etc.) with a medium cookie cutter. Place the ravioli upside down on a cookie sheet lined with parchment. Lay out 8 more wrappers and repeat the process until either wrappers or filling is gone. Lay additional parchment or plastic wrap between layers of ravioli as needed as you lay them on the cookie sheet. The entire cookie sheet can be wrapped well and refrigerated for 1 to 2 days.
- When ready to cook ravioli, bring large pot of salted water to a boil. Lower heat to a simmer, give the water a good stir to form a whirlpool effect and quickly drop in 12 to 15 raviolis one by one, stirring gently to separate them as they hit the water. Poach gently 2 to 3 minutes, or until ravioli puff up, float to the surface and are opaque in the center (in the case of raw poultry or fish fillings) Remove ravioli from pot with a slotted spoon and reserve. Cook remaining ravioli in same manner. Serve with sauce, butter, or oil, or in broth, and with or without cheese.
CHINESE WONTON WRAPPERS
Wontons are a really popular snack in Chinese cuisine. There are three easy ways to make wonton wrappers from scratch.
Provided by Liv Wan
Categories Appetizer Ingredient
Time 45m
Yield 12
Number Of Ingredients 16
Steps:
- Gather the ingredients.
- In a small bowl, lightly beat the egg with the salt. Add 1/4 cup water.
- Sift the flour into a large bowl. Make a well in the middle and add the egg and water mixture.
- Using a fork, mix the liquid in with the flour. Add as much of the remaining water as necessary to form a dough. Add more water than the recipe calls for if the dough is too dry.
- Form the dough into a ball and knead for about 5 minutes, or until it forms a smooth, workable dough.
- Cover and let rest for 30 minutes.
- Turn the dough out onto a lightly floured surface. Roll it out until very thin and cut into 3 1/2-inch squares.
- Sprinkle some flour on both sides of the wonton wrappers to prevent the wrappers from sticking to each other. Store in the fridge for up to a week. Check below for storage suggestions.
- Gather the ingredients.
- In a large bowl, mix all the ingredients together.
- Knead into a smooth and workable dough.
- Cover and let the dough rest for 30 minutes.
- Turn the dough out onto a lightly floured surface and use a rolling pin to flatten the dough until the dough is thin enough to be fed through the pasta machine.
- Flatten the dough using the pasta machine on the thinnest setting.
- Cut the flattened dough into 3-inch squares and sprinkle some flour on both sides of the wonton wrappers to prevent the wrappers from sticking together.
- Put the wonton wrappers in a plastic bag or airtight container as soon as possible to stop them from drying out. Store in the fridge for up to a week. Check below for storage suggestions.
- Gather the ingredients.
- In a large bowl, mix all the ingredients together.
- Knead into a smooth and workable dough.
- Cover and let rest for 30 minutes.
- Turn the dough out onto a lightly floured surface and use a rolling pin to flatten the dough until it is thin enough to be fed through the pasta machine.
- Flatten the dough with the pasta machine on the thinnest setting.
- Cut the flattened dough into 3-inch squares and sprinkle some flour on both sides of the wonton wrappers to prevent the wrappers from sticking together.
- Put the wonton wrappers into a plastic bag or airtight container as soon as possible to stop them from drying out. Store in the fridge for up to a week. Check below for storage suggestions.
Nutrition Facts : Calories 311 kcal, Carbohydrate 62 g, Cholesterol 31 mg, Fiber 2 g, Protein 10 g, SaturatedFat 0 g, Sodium 376 mg, Sugar 0 g, Fat 2 g, ServingSize 12 servings, UnsaturatedFat 0 g
MOM'S WONTON
I recently learned to make homemade won tons from my mother. They can be deep fried as an appetizer, but I prefer them in a rich, homemade chicken broth with baby bok choy or other leafy greens. Extras will freeze well for later enjoyment.
Provided by edna
Categories Appetizers and Snacks Pastries
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- In a large skillet, cook the ground pork over medium heat until no longer pink.
- In a large mixing bowl, combine the shrimp, ground pork, green onions, ginger, and water chestnuts. Mix in the cornstarch, garlic salt, and sugar. Mix in the dry sherry, chili oil, soy sauce, and sesame oil.
- Place about one teaspoon of the mixture in the center of each won ton wrapper. Bring points of the wrapper together (in a triangular shape) and pinch the edges, sealing them closed with egg whites.
- Meanwhile, bring a large pot of water to boil. Carefully place won tons into boiling water without crowding. (Work in batches if necessary.) When the wontons float to the surface, add a cup of cold water and allow the water to come to a boil again. Then remove from the boiling water.
Nutrition Facts : Calories 373.7 calories, Carbohydrate 45.7 g, Cholesterol 117.4 mg, Fat 8.3 g, Fiber 1.5 g, Protein 26.4 g, SaturatedFat 2.5 g, Sodium 835.7 mg, Sugar 0.4 g
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.
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