Pork And Shrimp Won Tons Food

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PORK-AND-SHRIMP WONTONS WITH PEANUT SAUCE



Pork-and-Shrimp Wontons with Peanut Sauce image

Provided by Food Network

Categories     appetizer

Time 50m

Yield 4 servings

Number Of Ingredients 23

1 cup peanut butter
1/4 cup soy sauce
2 tablespoons toasted sesame oil
2 tablespoons rice vinegar
2 tablespoons brown sugar
2 cloves garlic, finely chopped
2 tablespoons finely grated ginger
2 teaspoons Asian chili paste or sambal oelek
1/2 cup water, plus more if needed
1/2 pound ground pork
1/2 pound peeled and deveined medium shrimp, each cut into thirds
2 tablespoons minced chives
1 tablespoon toasted sesame oil, plus more for drizzling
1 tablespoon soy sauce
1 teaspoon brown sugar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Chicken stock or broth, homemade or store-bought, for boiling the wontons
50 wonton wrappers
1 large egg, beaten
All-purpose flour, for dusting
Cilantro leaves, for garnish
Serrano chiles, thinly sliced, for garnish

Steps:

  • For the spicy peanut sauce: Combine the peanut butter, soy sauce, oil, vinegar, brown sugar, garlic, ginger, chili paste and water in a blender. Blend until smooth, adding more water as needed. Set aside.
  • For the wontons: In a large bowl, combine the pork, shrimp, chives, sesame oil, soy sauce, brown sugar, salt and pepper. Mix everything gently but thoroughly together with your hands (or a wooden spoon).
  • Bring a large saucepan filled with 3 to 4 inches of chicken stock to a boil.
  • Place 1 tablespoon of the pork mixture in the middle of a wonton wrapper. With your finger, dab the edges of the top half of the wrapper with beaten egg. Fold the top over to enclose the filling, press to seal the edges, then fold two corners in and press to seal the corners together. Place the finished wonton on a lightly floured baking sheet and repeat with the rest of the filling and wrappers.
  • When you have enough wontons to begin to cook, gently transfer wontons into the boiling stock, making sure not to overcrowd the pot. Simmer until the filling is cooked through, about 5 minutes. Continue forming wontons while the batches cook.
  • Transfer cooked wontons to a bowl. Top with peanut sauce, a drizzle of toasted sesame oil, and garnish with some cilantro and serrano pepper slices. Enjoy!

STEAMED PORK & PRAWN WONTONS



Steamed pork & prawn wontons image

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

175g minced pork
85g peeled prawn , thawed if frozen and finely chopped
2 spring onions , chopped small
2 fat garlic cloves , crushed
2 tsp grated root ginger or purée
2 tbsp oyster sauce
1 tsp sesame oil
5 water chestnuts (from a can), drained and finely chopped
about 36 wonton wrappers , 9cm square, thawed if frozen
large lettuce leaves, or baking parchment, for steaming
2 tbp soy sauce
2 tbsp dry sherry
2 tsp grated fresh root ginger , or purée
shreds of spring onion or sesame seeds, to garnish

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

EASY PORK AND SHRIMP WONTON



Easy Pork and Shrimp Wonton image

Pork and Shrimp Wonton. Delicious wontons filled with more pork than shrimp. Seasoned with garlic, green onion, soy sauce and sesame oil for extra flavour. Pairs delicious with leafy greens and noodles

Provided by christieathome

Categories     dinner     lunch     Side Dish

Time 43m

Number Of Ingredients 11

45 wonton wrappers
227 grams pork (minced )
3/4 cups shrimp (peeled, deveined and finely chopped into a paste)
1/2 tsp sesame oil
½ tbsp garlic (minced )
1 stalk green onion (finely chopped)
3 tsp regular soy sauce
1/4 tbsp white granulated sugar
1/2 tbsp cornstarch
1/4 tbsp Shaoxing Cooking Wine
1 cup leafy greens (finely chopped)

Steps:

  • In a large mixing bowl, add your filling ingredients and mix in one direction until the mixture breaks down and the minced pork and shrimp become a paste. If you have a food processor, add your filling ingredients and grind until it's pasty and well combined.
  • Then add 1 levelled tsp of the filling onto the center of the wonton wrapper. Brush some water on the wrapper around the filling.
  • Pull up and bunch the edges of the wrapper together and pinch.

Nutrition Facts : Calories 39 kcal, Carbohydrate 5 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 10 mg, Sodium 85 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

SHRIMP AND PORK WONTON SOUP



Shrimp and Pork Wonton Soup image

Whip up classic Shrimp and Pork Wonton Soup at home! This quick comforting meal takes just 20 minutes to make and uses basic Asian pantry ingredients.

Provided by Namiko Chen

Categories     Main Course     Soup

Time 40m

Number Of Ingredients 19

1 green onion/scallion
6 cups Chicken Stock/Broth (homemade or store bought) ((if possible, use Asian-style chicken stock. Please read the post))
1 tsp roasted sesame oil
1 tsp kosher salt (Diamond Crystal; use half for table salt) ((to taste))
¼ tsp white pepper powder ((to taste))
2 green onions/scallions
½ lb shrimp ((about 8 pieces; shelled and deveined))
½ lb ground pork
1 knob ginger ((1", 2.5 cm))
1 package wonton wrappers ((12oz, 340g; roughly 46 wrappers))
2 tsp soy sauce
1 tsp roasted sesame oil
1 Tbsp sake
½ tsp sugar
1 Tbsp potato starch or cornstarch
¼ tsp white pepper powder
cilantro (coriander)
white pepper powder ((to taste))
chili sauce

Steps:

  • Gather all the ingredients.
  • To make wonton soup, cut 1 green onion into 2 inch (5 cm) pieces. Add the chicken stock and the green onion in a large pot and bring to boil.
  • Once boiling, season with sesame oil, kosher salt, and white pepper powder. Turn off the heat and set aside.
  • To make fillings, chop 2 green onions into small rounds. Save some chopped green onion to serve with the soup.
  • Chop cilantro and set aside to serve with the soup.
  • Cut the shrimp into smaller pieces, and then cut them into even smaller pieces (almost like paste).
  • In a large bowl, combine the pork, shrimp, and chopped green onion. Grate fresh ginger and add to the mixture.
  • Add all the wonton seasoning ingredients to the mixture and mix well.
  • While you wrap wontons, bring a large pot of water to boil. Place a wonton wrapper on your hand. Place a teaspoon of the filling in the center of the wrapper. Start with a small amount so it's easier to work with. Use your finger to moisten the edges of the wrapper with water.
  • When the edges have been moistened, fold the wrapper in half to create a rectangular shape, pressing any air that might be trapped around the filling. Fold the sides inward so that they overlap.
  • Wet the portion where the sides meet. Pinch to close and seal.
  • Here is the cute little wonton! Place the finished wontons on a baking sheet lined with parchment paper. Cover with plastic to keep them moist as you continue with the remaining fillings and wrappers.

Nutrition Facts : Calories 442 kcal, Carbohydrate 55 g, Protein 20 g, Fat 17 g, SaturatedFat 6 g, Cholesterol 49 mg, Sodium 834 mg, Fiber 4 g, Sugar 2 g, UnsaturatedFat 8 g, ServingSize 1 serving

PORK AND SHRIMP WON TONS



Pork and Shrimp Won Tons image

A steaming bowl of won tons is welcome in any season, and making them at home is a fairly easy process. Purchase a package of high-quality won ton skins, which are available everywhere, and then it's just a matter of filling and folding them. Once they hit boiling water they cook for just 2 minutes. The filling - usually a simple mixture of well-seasoned minced meat - may be prepared hours ahead and chilled. This somewhat spicy pork and shrimp filling is particularly delicious, with plenty of ginger and Chinese garlic chives.

Provided by David Tanis

Categories     main course

Time 1h

Yield About 30 wontons

Number Of Ingredients 18

1/2 pound ground pork, not too lean
1/2 pound fresh shrimp, peeled, deveined and roughly chopped in 1/4-inch pieces
Salt and pepper
1 tablespoon sweet rice wine, such as Shaoxing rice wine (or use sherry)
1 tablespoon soy sauce
1 tablespoon sugar
1 tablespoon finely grated ginger
2 cloves garlic, minced
1 teaspoon spicy Chinese bean paste, also called chili bean sauce (or use chile paste)
2 serrano chiles, finely chopped
1 1/2 cups chopped Chinese garlic chives (or use 3/4 cup chopped scallions, green and white parts)
36 wonton skins, about 3 by 3 inches, available at Asian markets and many grocery stores
1 small egg, beaten
Cornstarch for dusting
8 ounces baby spinach leaves
1/2 cup chopped cilantro
8 cups good chicken broth, hot, salted to taste
Red pepper oil (optional), see note

Steps:

  • Put pork and shrimp in a chilled mixing bowl. Season with salt and pepper and mix briefly with chopsticks, wet hands or wooden spoons. Add rice wine, soy sauce, sugar, ginger, garlic, bean paste, serrano chiles and garlic chives. Mix well to incorporate. Pan-fry a small flat patty in a small amount of oil to check seasoning; taste and adjust. Transfer mixture to a small container, cover and chill at least 30 minutes, or longer if you have time, up to 24 hours.
  • To prepare wontons, remove a few wonton skins from package and lay them on dry work surface. Put 1 teaspoon filling in the center of each square skin. Paint edges of square lightly with egg. Gently fold one side over the other, pinching edges together. You should a have a folded rectangle. Now pull the lower corners in toward each other and pinch together to make the traditional curved wonton shape. Place wontons 1 inch apart on a baking sheet or platter. Dust lightly with cornstarch and refrigerate, uncovered, until ready to cook.
  • Bring a large pot of well-salted water to a boil. Meanwhile, put a small handful of spinach leaves and about 2 tablespoons cilantro in each person's deep wide soup bowl. When water is boiling, drop about 10 wontons into pot and cook for 2 minutes. Remove with wire bamboo spider (or a large fine-meshed sieve with a handle) and divide among bowls. Repeat with remaining wontons. Pour about 11/2 cups hot broth over each serving. Drizzle with red pepper oil if desired.

Nutrition Facts : @context http, Calories 169, UnsaturatedFat 2 grams, Carbohydrate 26 grams, Fat 3 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 1 gram, Sodium 396 milligrams, Sugar 2 grams, TransFat 0 grams

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

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CRISPY THAI PORK AND SHRIMP WONTONS RECIPE - FOOD NEWS
Crispy Thai pork and shrimp wontons. To make the San Xian Wonton filling, combine the shrimp, pork, chicken, minced ginger, chopped scallion, vegetable oil, light soy sauce, oyster sauce, sesame oil, white pepper, and water. Using a rubber spatula, mix and fold the mixture in one direction for about 5 to 10 minutes until it becomes sticky, like ...
From foodnewsnews.com


[ASMR] HOW TO MAKE CRISPY PORK AND SHRIMP WONTONS | FOOD ...
How to Make Crispy Pork and Shrimp Wontons | Food AnatomyIngredients:250 g - Ground pork350 g - Peeled shrimp1 stalk - Green onion2 tsp - Light soy sauce1 ts...
From youtube.com


PORK AND SHRIMP WONTONS. BUSY LIFE. HEALTHY FOOD. - PANIC ...
for wonton soup; green onion 1-chicken stock/broth 6 cups (1.4 liters)-sesame oil 1 teaspoon roasted; salt 1 teaspoon-white pepper ¼ teaspoon-for wontons; onion 2-shrimp ½ pound (227 grams) shelled, deveined; pork ½ pound (227 grams) ground; ginger 1 centimeter-wonton wrappers 12 ounces (340 grams)-
From panicinthepantry.com


RECIPES FOR ALL OCCASIONS AND SEASONS - ANDREW ZIMMERN
Simple, delicious pork and shrimp wontons drizzled with chile crisp… it honestly doesn’t get much better than that. Plus, they’re super easy to assemble, the only mistake you can make is overstuffing your wonton wrapper. Print . Pork & Shrimp Wontons. Ingredients. 8 ounces ground pork; 8 ounces minced shrimp; 2 tablespoons soy sauce; 1 tablespoon sesame oil; 1 …
From andrewzimmern.com


BUY FROZEN PIEROGIES, DUMPLINGS & WONTONS ONLINE | WALMART ...
› Frozen Food › Frozen Meals ... WEI CHUAN Pork and Shrimp Wontons. 397 g. 1. KJ Pork & Spinach Dumpling. 380 g / pack. 1. Stellas GF Vegan Cheddar Style Perogies. GF/ Plant based Vegan Cheddar Style Perogy. Mailing Address. Wal-Mart Canada Corp. 1940 Argentia Road Mississauga, ON L5N 1P9. Be in the know! Get up-to-date information on weekly flyer …
From walmart.ca


PORK AND SHRIMP WONTONS RECIPE - SIMPLE CHINESE FOOD
Pork and Shrimp Wontons. The filling is made of pork tenderloin, which is the most gluten-free and tender, and delicious Q-bomb shrimp, supplemented by a mixture of baby cabbage and eggs, making the filling more nutritious, and the taste is more tender and layered. Babies eat protein, amino acids, calcium and iron and other mineral nutrients that are reasonably …
From simplechinesefood.com


SHRIMP PORK WONTONS WITH SAUCE - MYOJO USA
Instructions. Season the shrimps with salt and pepper. Leave for 15 minutes and wipe off the excess water. Make pork filling. In a large bowl, mix the pork, spring onion, garlic, ginger, potato starch until fully incorporated. Mix the water, salt and pepper, then at last mix the sesame oil in. Place 1 tsp of the pork filling and one shrimp in ...
From myojousa.com


R/FOOD - [HOMEMADE] DEEP FRIED PORK AND SHRIMP WONTONS
Use cornstarch slurry to act as a glue for wontons. Heat oil to 350°F. Put wontons on hot oil for the first fry. Do not over crowd. If it starts to float in oil, remove and put on a plate. On the second fry, let oil reach between 380°F to 390°F then deep fry the wontons again until golden brown. Mix the dipping sauce ingredients. Serve hot.
From reddit.com


PORK AND SHRIMP WONTON RECIPE - FOOD NEWS
Shrimp Wontons – Super easy recipe with fresh shrimp wrapped with wonton skin and then boiled/steamed to be served with ginger vinegar sauce. Wontons, a type of Chinese dumplings, are a staple of Chinese cuisine. Try these easy-to-make and The ingredients for this basic pork and shrimp wonton are easy to get hold of but here's a couple.
From foodnewsnews.com


PORK AND SHRIMP WONTONS WITH PEANUT SAUCE – FOOD NETWORK ...
Pork And Shrimp Wontons With Peanut Sauce – Food Network Kitchen. Watch Full Seasons. TV Schedule. Newsletters. Videos. Sweepstakes. Magazine. Blog. Shows A-Z.
From foodnetwork.com


PORK & SHRIMP WONTON(HK STYLE) - NYASIANFOOD
Guarantee Yummy Pork & Shrimp Wontons (HongKong Style) ! Our team tasted more than 20 different kinds of frozen wontons in the market, we do trust wei chuan brand! Please Follow the step: 1, Boil water 2, Put Wontons (10-12Pic) into pot and cover it 3, When you see the white bubbles comes up and open it 4, Wait a while when the bubble gone ...
From nyasianfood.com


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