Korean Wontons Food

FRIED WONTONS RECIPE

Steps:

• In a bowl, mix the ground pork, shrimp, soy sauce, sesame oil and white pepper together. Stir to combine well to form a sticky filling.
• To wrap the wontons, lay a piece of the wonton wrapper on your palm and add 1/2 tablespoon of the filling in the middle of the wrapper. (Use 1 teaspoon filling if you are a beginner.) Dip your index finger into the sealing water and trace it on the outer edges of the wonton wrapper.
• You can wrap the wontons three ways. To make a triangle, just fold it up to form a triangle. Pinch the edges to seal tight. To make them into the pretty shape (far left in the above picture), just pull the two corners of the triangle down so one overlaps the other, pinch and seal with water. To make them into Hong Kong style wonton (far right in the above picture), please watch my video at the top of this post.
• Heat up some oil for deep-frying. Once the oil is fully heated, deep fry the wontons until golden brown. Drain the excess oil with paper towels. Serve hot with Chinese sweet and sour sauce or Thai sweet chili sauce.

KOREAN WONTONS

Steps:

• Heat 1 1/2 teaspoons oil in a skillet over medium-high heat. Add cabbage, bean sprouts, and carrots; saute until tender, 6 to 8 minutes. Transfer vegetable mixture to a large bowl.
• Place beef in the same skillet; cook and stir until no longer pink, 5 to 7 minutes. Drain beef into the bowl with the vegetable mixture. Add green onions, beaten egg, garlic, sesame oil, sesame seeds, salt, pepper, and ginger. Mix filling well.
• Separate and place wonton wrappers onto a flat work surface. Spoon 1 tablespoon of the filling onto the center of each wrapper. Use your finger or a pastry brush to lightly moisten edges of wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press edges together to seal wontons.
• Heat remaining 2 tablespoons oil in a large saucepan to 375 degrees F (190 degrees C). Place wontons in the hot oil; fry until lightly browned, 1 to 2 minutes per side.

KOREAN WONTONS

Steps:

• In a large cast-iron or other heavy skillet, stir-fry cabbage, bean sprouts and carrots in 1-1/2 teaspoons oil until tender; set aside. , In a small skillet, cook beef over medium heat until no longer pink, crumbling the meat; drain. Add to the vegetable mixture. Stir in the onions, sesame seeds, ginger, garlic, sesame oil, salt and pepper., Place about 1 tablespoon of filling in the center of each wonton wrapper. Combine egg and water. Moisten wonton edges with egg mixture; fold opposite corners over filling and press to seal. , Heat remaining oil in a large cast-iron skillet. Cook wontons in batches until golden brown, 1-2 minutes on each side, adding more oil if needed.

WONTON SOUP

Steps:

• In a large saucepan or soup pot heat the oil over medium high heat until hot. Add 1 tablespoon of the garlic and 1 tablespoon of the ginger and cook, stirring, until fragrant, 1 to 2 minutes. Add the 1/4 cup of sliced scallions and the chicken broth and bring to a boil. Reduce heat to medium low so that the broth just simmers. Allow broth to simmer for at least 20 to 30 minutes while the wontons are being assembled.
• In a small mixing bowl combine the remaining teaspoon of minced garlic, remaining tablespoon of chopped ginger, 3 tablespoons of finely chopped scallions, the pork, egg yolk, soy sauce, rice wine vinegar, sesame oil and crushed red pepper. Mix until thoroughly combined.
• Working on a flat work surface, lay out a few of the wontons. (Keep remaining wonton wrappers covered with plastic wrap.) Fill a small bowl partially with cool water and set aside. Using a teaspoon measure, place a heaping teaspoonful of the meat filling in the center of each wonton. Using your fingers, lightly wet the edges of the wonton. Bring 2 opposite corners of the wonton together to form a triangle and enclose the filling, pressing edges firmly around the mound of filling to eliminate any air pockets and seal. Moisten opposite corners of the long side. Curl moistened corners toward each other, overlapping one on top of the other, and press the edges together to seal. You should now have a rounded stuffed wonton with a triangle poking up at the top. Assemble the remaining wontons in the same manner. When the wontons are all assembled, set aside.
• Add the sliced bok choy, mushrooms, and bamboo shoots to the broth and cook for 2 to 3 minutes. Using your hands or a slotted spoon, gently add the prepared wontons to the simmering broth. Increase the heat slightly so that the broth returns to a gentle simmer. Cook, stirring occasionally (very gently), until the wontons float and the pork filling is cooked through, about 5 minutes. Serve immediately.

CHINESE WONTONS

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.

KOREAN WONTONS

Steps:

• In a wok or large skillet, stir-fry cabbage, bean sprouts and carrot in 1 1/2 tsp oil until tender; set aside.
• In a small skillet, brown ground beef until cooked through; drain and add to vegetable mixture.
• Stir in the green onions, sesame seeds, ginger, garlic, sesame oil, salt and pepper.
• Place about 1 tbsp of filling in the center of each wonton wrapper.
• Combine egg and water.
• Moisten edges of wonton wrappers with egg mixture; fold opposite corners creating a triangle and press edges together to seal.
• Heat remaining vegetable oil (2 tbsp) in a large skillet.
• Cook wontons in batches for 1-2 minutes on each side or until golden brown.
• Add additional oil if needed.

WONTON SOUP

Steps:

• Chill the wonton filling: Transfer the filling into two small, lidded containers (like plastic deli pint containers) and chill until ready to use. The filling can be used immediately but it will be easier to work with when chilled for about 30 minutes. You will work with one container at a time while the other stays chilled.
• Boil water: Bring the large pot of water on the stove to a boil over high heat while you wrap the wontons.
• Cook the wontons: Gently slide half of the wontons into the pot of boiling water. Stir with a wooden spoon to separate them and to make sure they don't stick to the bottom of the pot. The wontons should freely fan and float around as they cook. Once the water returns to a boil and the wontons rise to the water's surface, allow them to cook for 1 minute.
• Test for doneness: Scoop out one wonton and cut it open to make sure the filling is cooked through. It should no longer be pink and look raw in the center. If not, allow them to simmer for another minute. Be careful not to overcook them or they'll fall apart.

MANDU (KOREAN DUMPLINGS)

Steps:

• Prepare to assemble the Mandu: Sprinkle a large tray or sheet pan with a little flour. This will prevent the Mandu from sticking. Fill a small bowl with water, which will be used to seal the Mandu wrapper.
• Cook the Mandu: To pan fry the Mandu , heat a large frying pan over medium heat. Add the vegetable oil and as many Mandu as you can fit without overlapping. You will have to cook them in batches. Cook them for 1 to 2 minutes, until the bottoms are golden brown. Flip them, carefully add a splash of water to the pan, and cover it immediately with a lid. Reduce the heat to low and cook them for about 4 minutes. The steam will help the Mandu cook through but cut one in half to make sure.

KOREAN DUMPLING (MANDU)

Steps:

• Gather the ingredients.
• In a large mixing bowl , gently combine the ground beef or ground pork, onion, cabbage, tofu, and noodles.
• In a separate small bowl, combine the garlic, soy sauce, sesame oil, salt, and pepper.
• Pour seasoning mixture over meat and vegetables and mix with hands to combine.
• Place about 1 tablespoon of filling in the center of a dumpling wrapper.
• Dip your finger in water and wet the perimeter of half of the wrapper.
• Fold the wrapper in half, pressing to seal and then crimp the edges. Repeat until the filling is gone.
• You can steam, boil, fry, or sauté the dumplings as you wish.
• Serve with a basic dipping sauce or a spicy sauce .